Seed Oil Free Classic Paneer Quesadillas
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Learn more →Ingredients
4 servings
For the filling
- 8 oz paneer, cut into ½-inch cubes
- 1 tbsp neutral oil (such as canola oil or vegetable oil), divided
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 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
- 1 tbsp fresh lime juice
For the quesadillas
- 4 large flour tortillas (10-inch)
- 1 ½ cups shredded monterey jack cheese
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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