Veg Quesadillas with Spinach and Cottage Cheese (Paneer) Stuffing

Veg Quesadillas with Spinach and Cottage Cheese Stuffing

Veg Quesadillas with Spinach and Cottage Cheese Stuffing

When it comes to making food for Devansh I usually tend to stick to Indian cuisine. Primarily because there are almost infinite refined-flour-free, healthy food options available, and also because of the familiarity factor. So I decided to step out of my comfort zone and try making some kiddie food from different cuisines. After the success of (read that as Devansh finishing the food in his plate 😀 ) barley spinach risotto, I decided to try something Mexican. I thought of giving quesadillas a try because they are easy to make and are healthy if made with whole wheat tortillas. Now the tortillas are pretty similar to our chapattis. So I decided to make quesadillas using chapattis because a. they’re made from whole-wheat flour and b. they’re easily available at home. You can use readymade tortillas if you want but making the tortillas at home would be better because readymade ones contain preservatives, and are sometimes made using canola oil. I’m not in favor of canola oil. You can make up your mind after reading up about it on the Internet.

To come back to veg quesadillas, I read up quite a few recipes but couldn’t decide which stuffing Devansh would like. So I thought of having two options so I could have a backup. I made one Indian paneer bhurji style stuffing and another one with spinach and cottage cheese (paneer). Devansh liked the paneer one better. We liked both the stuffings. Kalpesh liking the paneer stuffing was a surprise because he is not a big cottage cheese fan. So not only your children, your husband can also be unpredictable when it comes to food. 🙂 Hope you like this fun and healthy veg quesadillas recipe. (I didn’t downsize the ingredients this time. So the stuffings can be used for 6-7 tortillas.)

Veg Quesadillas with Spinach and Cottage Cheese Stuffing

Healthy recipe of refined-flour-free veg quesadillas with cottage cheese (paneer) and spinach stuffing.
Spinach Cottage Cheese Stuffing Ingredients
  • Half onion (chopped)

  • Half cup crumbled cottage cheese (paneer)

  • Half cup blanched and pureed spinach

  • Dried oregano, parsley, and basil (or any dried/fresh herbs of your choice)

  • Butter (or olive oil)

  • Salt to taste

Cottage Cheese (Paneer) Stuffing Ingredients
  • One tomato (chopped)

  • Half onion (chopped)

  • 1 tsp ginger-garlic paste (I grated the ginger and garlic)

  • One cup crumbled cottage cheese (paneer)

  • Pinch of turmeric powder (haldi)

  • Pinch of sugar

  • 1/4th tsp of garam masala powder (You can use less if you want to make it less spicy.)

  • One quarter of a lemon

  • Butter (or olive oil)

  • Salt to taste

Quesadillas Ingredients
  • 6 whole wheat tortillas or small chapattis (phulkas)

  • Butter or olive oil

  • Spinach and/or cottage cheese stuffing

  • Grated cheese (As much or as little as you want)

Spinach Cottage Cheese Stuffing Steps
  1. Heat a pan, add butter, and then add chopped onion. (You can use olive oil instead of butter if you want.)

  2. Sauté till the onion becomes translucent and then add crumbled cottage cheese.

  3. Sauté for about a minute, and then add spinach and salt.

  4. Sauté for 2-3 minutes more, add the dried herbs, stir once, and then turn off heat.

Cottage Cheese (Paneer) Stuffing Steps
  1. Heat a pan, add butter, and then add chopped onion. (You can use olive oil instead of butter if you want.)

  2. Sauté for about a minute, and then add ginger-garlic paste.

  3. Sauté till the onion becomes translucent, and then add chopped tomatoes.

  4. Stir in the tomatoes once, and then add turmeric powder.

  5. Sauté for 2-3 minutes till the tomato gets cooked, then add crumbled cottage cheese, salt, and sugar, and mix the ingredients properly.

  6. Sauté for another 2-3 minutes, add garam masala powder, and stir the mixture to blend in the garam masala properly.

  7. Squeeze the piece of lemon and mix properly.

  8. Turn off heat after a minute or so.

Quesadillas Steps
  1. Heat a flat pan/skillet (tava), melt some butter and cook one side of chapatti/tortilla till it turns light brown (this won't take more than a minute if you are using a chapatti.)

  2. Transfer the chapatti/tortilla to a plate with the cooked side facing upwards.

  3. Spread grated cheese on one half of the chapatti, then add the stuffing on top of the grated cheese. (Keep the stuffing away from the edges as you don't want it to come out. It's OK if the cheese is near the edges because melted cheese will help seal the edges of chapatti/tortilla after it is closed.)

  4. Now add another layer of cheese on top of the stuffing and then fold the chapatti/tortilla. (This time too, I used Amul's processed cheese, you can use cheese of your choice.)

  5. Gently press down the edges of the chapatti/tortilla. (Don't worry if the edges don't stick properly, they will after the cheese is melted.)

  6. Heat the flat pan/skillet, add some butter, and then transfer the folded chapatti/ ortilla onto the pan. You can cook two quesadillas at the same time to save time. (I've added some photos of the steps on my Facebook page. Click here if you want to take a look.)

  7. After the chapatti/tortilla turns light brown, turn it over to cook the other side.

  8. When the both the sides are cooked properly, transfer the quesadillas onto a chopping board.

  9. Slice the quesadilla into two slices, and serve it with salsa sauce. If you have a pizza cutter at home, use that to cut the quesadillas, it'll be much neater.

MumMumTime http://www.mummumtime.com/

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11 Comments

  1. eisha July 25, 2013
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