Paneer tikka quesadillas are something I make when I want a warm, filling meal without putting in much thought or prep. The paneer is lightly spiced and cooked until golden, then tucked into tortillas with cheese and toasted until everything is crisp and melted.

I usually reach for this recipe on busy days when I still want food that feels proper and satisfying. The spices add enough depth to keep it interesting, while the quesadilla format keeps things quick and easy to put together.

Paneer Tikka Quesadillas work well for relaxed lunches or simple dinners and are especially useful when you want to plan ahead. You can prepare a batch, toast them when needed, and they still taste great, which makes them a dependable choice on busy days when time is limited.

You can serve them with my coriander mint chutney on the side — the fresh herbs and gentle heat pair really well with the spiced paneer and melted cheese.

Why You’ll Love This

The paneer tikka filling brings bold flavor without making the dish heavy.
Quesadillas are quick to assemble and cook, making them great for busy days.
They work well for lunch, dinner, or casual sharing at the table.
Leftovers reheat easily and still taste good the next day.

Print Recipe

Paneer Tikka Quesadillas

Paneer Tikka Quesadillas are filled with spiced paneer and melted cheese, then toasted until crisp. They make a quick, satisfying vegetarian option for lunch or dinner.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Indian

Keyword: Paneer Tikka Quesadillas

Servings:

Calories: 476kcal

Ingredients

200 g paneer cubed
60 g red onion thinly sliced
60 g red bell pepper thinly sliced
1 g chilli powder about ½ tsp
1 g cumin powder about ½ tsp
1 g garam masala about ½ tsp
Salt to taste
30 g yogurt
15 ml oil
4 small flour tortillas
60 g shredded cheese mozzarella or cheddar

US Customary - Metric

Instructions

In a bowl, mix yogurt, oil, and spices. Add paneer, onion, and pepper. Marinate 10–15 min.
Heat a nonstick pan and cook the paneer mix for 3–4 min until golden.
Place a tortilla on the pan, add the paneer mix and cheese, then top with another tortilla.
Toast on both sides until crisp and the cheese melts.
Cut into wedges and serve with mint chutney or salsa.

Notes

Ingredient swaps

Paneer can be replaced with firm tofu if needed. Press it lightly before cubing.
Cheddar can be swapped with mozzarella or a mild melting cheese you already have.
Red bell pepper can be replaced with capsicum or skipped if you prefer a simpler filling.

Technique tips

Mix the paneer gently with yogurt and spices so the cubes keep their shape.
Cook the paneer just until golden; overcooking can make it firm.
Keep the heat moderate when toasting the quesadillas so the tortillas crisp without burning.

Make-ahead and storage

The paneer tikka mixture can be prepared up to one day ahead and refrigerated.
Assembled quesadillas are best cooked fresh, but leftovers keep well for up to 2 days in the fridge.
Reheat on a pan rather than the microwave to keep them crisp.

Serving ideas

Serve hot, cut into wedges, with a simple yogurt dip or chutney on the side.
These work well on their own or alongside a light salad.

Twist ideas

Add thinly sliced onions or peppers inside the quesadillas for extra texture.
Use whole wheat tortillas for a heartier base.
Sprinkle a little extra garam masala over the paneer before cooking for deeper flavor.

Nutrition

FAQs

Can I make paneer tikka quesadillas ahead of time?
You can prepare the paneer tikka mixture a few hours in advance and keep it refrigerated. Assemble and cook the quesadillas just before serving for the best texture.

What can I use instead of paneer?
Firm tofu works well as a substitute. Press it lightly to remove excess moisture, then cube and season as you would the paneer.

Can I make Paneer Tikka Quesadillas less spicy?
Yes. Reduce the chilli powder or skip it entirely if you prefer milder flavors.

What type of tortillas work best?
Small flour tortillas are easiest to fold and toast evenly, but whole wheat tortillas also work well.

How do I reheat leftovers?
Reheat the quesadillas on a pan over low heat until warmed through. This helps keep the tortillas crisp.

Paneer Tikka Quesadillas bring the familiar flavors of paneer tikka into an easy, everyday meal. The spiced paneer stays bold and balanced, while the crisp tortillas and melted cheese keep the dish simple and delicious.

If you loved Paneer Tikka Quesadillas, try adding something sweet at the end, like my Ras Malai or Barfi which pairs nicely with the warm, spiced flavors of the quesadillas.

If you try these, let me know how it turned out in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more recipes you’ll want to make again.

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