Xanthan Gum 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
- 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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