Low Sodium Classic Paneer Quesadillas

Total time40 min

Prep time15 min

Cook time25 min

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Ingredients

4 servings

For the filling

8 oz paneer, cut into ½-inch cubes
Appel Farms Paneer Cheese 7 oz
See all
1 tbsp neutral oil (such as canola oil or vegetable oil), divided
1 medium red bell pepper, thinly sliced
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tsp ground cumin
½ tsp ground coriander
½ tsp garam masala
¼ tsp cayenne pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lime juice

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
1 ½ cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
sour cream, for serving (optional)

Instructions

1
Heat 1/2 tbsp of the oil in a large skillet over medium-high heat until shimmering. Add the paneer cubes in a single layer and cook, undisturbed, for 2–3 minutes until the undersides are golden. Flip and cook for another 1–2 minutes until golden on the second side. Transfer to a cutting board and roughly crumble into smaller pieces.
2
Return the skillet to medium heat and add the remaining 1/2 tbsp oil. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

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