Turmeric Free Classic Paneer Quesadillas
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the filling
- 8 oz paneer, cut into ½-inch cubes
- 1 tbsp neutral oil (such as canola 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!