Paneer Quesadilla in griller (Sandwich maker)

Paneer quesadilla in toaster is a fusion recipe made in toaster griller for a filling snack or quick meal.

More than posting a paneer quesadilla recipe, here I am excited to post this idea of using the griller plate of the sandwich maker for making this quesadilla.

I have posted chocolated sandwich using this griller plate before, after that, I tried making hara bhara kabab in this, but the heat was not just enough for kababs.

After that, this is one successful use of the griller plate in the sandwich maker. This idea is again from my friend Sangeeta, she have asked me to try this as she makes this very often.

This is just an idea, so use your imagination for making any quesadilla with leftover dry sabji, leftover chapati with some grated mozarella cheese.

So great way to use up the leftover chapati. Just make some stuffing and do this, if you have some sabji make roti and use it up in this as a snack for your hungry family who comes hungry to home.

You can also use store bought wheat tortillas to make it easy. Try to make Kathi roll, the same way as well. Just roll your favorite and grill in between the plates. Genius right? Thanks to Sangeetha.

Related posts

• Cheesy potato quesadilla
• Veg quesadilla
• Red bean quesadilla

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Paneer quesadilla in griller

Paneer quesadilla in griller is a fusion recipe made in toaster griller for a filling snack or quick meal.

Course Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

• 6 Tortillas or leftover chapati
• 1.5 cup Paneer cubes
• ½ cup Mozarella cheese grated
• 1 Onion
• 1 Capsicum
• 1 teaspoon Red chilli powder
• 1 teaspoon Chaat masala
• Lettuce Optional – few
• Tomato sauce As needed
• Salt – as needed
• 2 teaspoon Oil

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Instructions

• Thaw paneer, soak in hot water and drain, crumble it roughly.
• Heat kadai with oil and fry onion and capsicum for a minute.
• Add crumbled paneer, red chilli powder, chaat masala and salt (Chaat masala has salt so add less). Mix in medium flame. Keep a side.
• Heat the sandwich maker with griller plate. In a chapati place a leaf of lettuce, spread a tblsp of sauce.
• Spread the paneer filling, 2 tablespoon of  mozzarella cheese and cover up with another chapati.
• If your chapati is big, you can just use one and fold it into half.
• Place it in the hot grill and close. Grill for 4 mins or until golden lines appear.
• Slightly rotate the quesadilla and grill again for 2 mins. Cut into quarters to serve.

Notes

• Make sure the chapati is thick enough. Lettuce is optional.
• And you can use any tomato based sauce to suit your taste.
• Use cheese like mozzarella which doesn’t melt and flow much.
• Also never use too much cheese as it will ooze out.

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Stepwise photos

1. Thaw paneer, soak in hot water and drain, crumble it roughly. Heat kadai with oil and fry onion and capsicum for a minute. Add crumbled paneer, red chilli powder, chaat masala and salt (Chaat masala has salt so add less).

2. Mix in medium flame. Keep a side. Heat the sandwich maker with griller plate. In a chapati place a leaf of lettuce, spread a tablespoon of sauce.

3. Spread the paneer filling, 2 tablespoon of  mozarella cheese and cover up with another chapati. If your chapati is big, you can just use one and fold it into half.

Place it in the hot grill and close. Grill for 4 mins or until golden lines appear. Slightly rotate the quesadilla and grill again for 2 mins.

Cut into quarters to serve.

Serve hot with any cheesy dip or tomato sauce. Check out my red bean quesadilla too.