Paneer & Poblano Quesadillas with Roasted Carrots & Cilantro Sour Cream
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Paneer & Poblano Quesadillas

with Roasted Carrots & Cilantro Sour Cream

35 MIN
2 Servings
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    From the Test Kitchen

    These vibrant quesadillas feature three types of cheese, savory tomato achaar, and spicy poblano pepper for a variety of flavors in every bite. On the side, you'll roast carrots seasoned in curry powder, and whip up a cilantro sour cream perfect for dipping everything on your plate.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Paneer & Poblano Quesadillas with Roasted Carrots & Cilantro Sour Cream
    Title
    • 2 Flour Tortillas
    • 4 oz Paneer Cheese
    • 12 oz Carrots
    • 1 Poblano Pepper
    • 1 Red Onion
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 2 Tbsps Tomato Achaar
    • ¼ cup Cilantro Sauce
    • ¼ cup Sour Cream
    • ½ Tbsp Vadouvan Curry Powder

    Paneer & Poblano Quesadillas

    Prepare & roast the carrots
    1 Prepare & roast the carrots
    Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and the curry powder; toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
    2 Prepare the remaining ingredients

    Meanwhile, halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. Grate the paneer on the large side of a box grater. In a bowl, combine the cilantro sauce and sour cream.

    Prepare the remaining ingredients
    Make the filling
    3 Make the filling

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced pepper in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring occasionally, 1 to 2 minutes, or until softened. Turn off the heat. Add the tomato achaar and grated paneer; stir until thoroughly combined.

    4 Cook the quesadillas & serve your dish
    Place the tortillas on a work surface. Top one half of each tortilla with the cheddar and monterey jack and filling; season with salt and pepper. Fold the tortillas in half over the filling. Rinse and wipe out the pan used to cook the filling. In the same pan, heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. When cool enough to handle, cut each cooked quesadilla into thirds. Serve the quesadillas with the roasted carrots. Serve the cilantro sour cream on the side. Enjoy!
    Cook the quesadillas & serve your dish
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