Fructose Free Pickled Jalapeño Paneer Quesadillas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the quesadillas
- 8 oz paneer, cut into ½-inch cubes
- 2 tbsp neutral oil
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp salt
- 4 large flour tortillas (10-inch)
- 1 ½ cups shredded monterey jack cheese
- ⅓ cup pickled jalapeños, drained and roughly chopped
Ingredient notePickled jalapenos are low in fructose in the small amounts used here, so this is likely Low Fructose. If you prefer to always avoid pickled jalapeño peppers, please tap it and change its rating to Red.
- ½ cup red onion, thinly sliced
For serving
- sour cream (optional)
- lime wedges (optional)
Instructions
- 1
Make the slaw: In a mixing bowl, combine the shredded cabbage, cilantro, lime juice, olive oil, and 1/4 tsp salt. Toss well until the cabbage is evenly coated, then set aside while you prepare the quesadillas — the slaw will soften slightly and the flavors will come together.
- 2
In a large skillet over medium-high heat, warm 1 tbsp neutral oil until shimmering. Add the paneer cubes in a single layer and cook undisturbed for 2–3 minutes, until the undersides are deep golden. Flip and cook for another 1–2 minutes, until golden on the second side. Transfer to a plate.
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