Alright, you're feeling hungry but not in the mood for the same ol' same ol'. Enter the paneer quesadilla—a fusion dish that's not just a treat for your taste buds but also a total vibe. It's the warm, crispy perfection of a quesadilla, stuffed with the richness of paneer, the superstar of Indian cuisine, all melted together with gooey cheese. This paneer quesadilla recipe takes the classic quesadilla up a notch by swapping out the usual chicken or veggies for our creamy and flavorful paneer. The melty cheese? Oh, it's a game-changer. It's like a delicious, cheesy hug for your soul. You can customize this beauty with veggies if you're feeling extra or dip it into some tangy salsa or creamy guac for that extra wow factor. We're talking about crumbled paneer, tossed in a smoky blend of cumin, coriander, and a kick of chili, all tucked between two warm, golden tortillas. So, get ready to whip up this paneer quesadilla recipe, because once you take that first bite, there's no turning back. The crispy crunch, the spice, the cheese—paneer quesadilla is the ultimate fusion indulgence.

• 200 gms paneer
• 1/2 cup greek yogurt
• 1 1/2 tsp coriander chutney
• Salt
• 1/2 cup onion
• 1/2 cup red bell pepper
• Cheddar cheese
• 1/2 cup green bell pepper
• Jalapeno
• 3 large garlic cloves
• 1 tbsp coriander powder
• 1 1/2 tsp cumin powder
• 2 tsp taco seasoning
• 2 tsp kashmiri red chili powder
• 1-2 tsp lemon juice
• 2 tsp coriander leaves

• Get ready to level up your quesadilla game with this epic Paneer Quesadilla that's basically a flavor bomb wrapped in a crispy tortilla.
• First things first, let's get that zingy coriander yogurt chutney prepped.
• Take half a cup of Greek yogurt (or hung curd, if you're feeling extra) and blend it with 1 tablespoon of store-bought coriander chutney until it's smooth and velvety. Taste it, and adjust the salt if needed. Pop that beauty in the fridge while we work on the main event.
• Now, onto the star of the show "the paneer filling".
• Grab 200 gms of fresh paneer and grate it like you're on a mission. Heat 2 tablespoons of oil in a skillet, toss in 1 teaspoon of cumin seeds, and kick it up a notch with a chopped jalapeno or serrano pepper (I went for just 1/2 serrano for that perfect kick).
• Let that sizzle for 30 seconds, and then add 3 garlic cloves (chopped), heaping 1/2 cups each of sliced red onion, green bell pepper, and red bell pepper.
• Sprinkle in ¼ teaspoon of salt and saut everything for 7-8 minutes until the veggies are soft and a little caramelized.
• Now, stir in 2 teaspoons of taco seasoning (Trader Joe's for the win), 1.5 teaspoons of cumin powder, 1 teaspoon of coriander powder, and 1.5 to 2 teaspoons of Kashmiri red chili powder.
• Give it a 30-second saut so those spices can mingle and bloom.
• Toss in the grated paneer, 2 tablespoons of water, and salt to taste. Reduce the heat, cover, and let it cook for 5 minutes. The mixture should be slightly spicy (remember, it'll mellow out when combined with cheese and the tortilla). Once done, squeeze in some fresh lemon juice and stir in a handful of chopped coriander leaves. Taste test and adjust seasoning if needed—this filling needs to have a punch to it.
• Now, let's assemble these bad boys. Heat a skillet and warm one side of the tortilla.
• Flip it over, and onto the warm side, pile on grated cheese, a generous scoop of the paneer filling, pickled jalapenos for that extra zing, and another layer of cheese.
• Fold the tortilla over and press it down gently. Brush the outside with a little oil, then cook both sides until golden and crispy—just how we like it.
• Serve immediately with that coriander yogurt chutney and a side of salsa. There you have it—your new obsession in quesadilla form. This Paneer Quesadilla is about to be your go-to recipe when you're craving something cheesy, spicy, and full of flavor.