Chipotle Paneer Cali Quesadilla Recipe

Prepare paneer

If using block paneer, crumble with your hands or cut into small 1/2-inch cubes. This recipe uses about 14 oz paneer.

Cook aromatics

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until shimmering. Add the diced yellow onion and a pinch of salt. Sauté 6–8 minutes, stirring occasionally, until the onion is soft and starts to brown at the edges.

Add garlic and spices

Add 2 teaspoons minced garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, and 1 teaspoon ground coriander to the skillet. Cook 30–45 seconds, stirring constantly, until fragrant.

Add chipotle and paneer

Stir in 2 tablespoons finely chopped chipotle peppers in adobo. Add the crumbled or cubed paneer and mix thoroughly so the paneer is evenly coated. Cook 3–4 minutes, stirring, until paneer is warmed and edges just start to brown.

Finish filling

Remove the skillet from heat. Stir in 1 tablespoon fresh lime juice, 1 tablespoon chopped cilantro, 1 teaspoon salt, and 1 teaspoon black pepper. Taste and adjust salt or chipotle (add a bit more chopped pepper if you want extra heat). Keep filling warm while you assemble quesadillas.

Assemble quesadillas

Lay one flour tortilla on a work surface. Sprinkle a thin, even layer (about 1/2 cup) of the shredded Monterey Jack and a little (about 1/4 cup) shredded cheddar over half the tortilla. Spoon about 1/4 of the warm chipotle paneer filling on top of the cheese, spreading to cover but leaving a 1/2-inch border. Top the filling with another 1/4 cup Monterey Jack/cheddar blend. Fold the empty half of the tortilla over to create a half-moon. Repeat to assemble remaining tortillas (you should have 4 quesadillas).

Cook quesadillas

Heat a large skillet or griddle over medium-low to medium heat. Add 1/2 tablespoon butter or oil and swirl to coat. Place one assembled quesadilla in the skillet. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip (use a spatula and hold the folded edge) and cook 2 more minutes until the second side is golden and the cheese is fully melted. If the tortilla browns too quickly before cheese melts, lower the heat. Repeat, adding more butter/oil as needed, for remaining quesadillas. For extra crispness, press gently with the spatula while cooking.

Finish and rest

Transfer cooked quesadillas to a cutting board and let rest 1 minute (this helps cheese set slightly). Using a sharp knife or pizza cutter, slice each quesadilla into 3–4 wedges.

Plate quesadilla wedges and serve with sour cream or crema, sliced avocado or guacamole, pickled red onions, extra cilantro, and lime wedges on the side. Recommend squeezing lime over each wedge before eating. Serve hot.