Tandoori Mushroom Quesadillas

Tandoori Mushroom Quesadillas are a flavorful fusion dish combining smoky, spicy Indian tandoori-seasoned mushrooms with the cheesy, crispy goodness of Mexican quesadillas. They typically feature mushrooms sautéed with tandoori spices like garam masala, coriander, cumin, and chili powder, mixed with onions, garlic, and ginger, then layered with cheese inside tortillas and cooked until golden and melty.

Ingredients For Tandoori Mushroom Quesadillas

Baby Bella mushrooms (24 oz, sliced)
Butter (3 tbsp)
Yellow onion (1 medium, sliced)
Garlic (2 tsp minced)
Ginger (½ tsp grated)
Salt (1 tsp)
Tandoori masala (2 tsp)
Garam masala (1 tsp)
Turmeric powder (¼ tsp)
Kashmiri red chili powder (1 tsp)
Kasuri methi (½ tsp)
Sugar (½ tsp)
Plain Greek yogurt (½ cup)
Sour cream (½ cup)
Serrano pepper (1)
Cilantro (½ cup)
Fresh mint (¼ cup)
Cumin powder (1 tsp)
Goat cheese or cream cheese (½ cup)
Hot pepper sauce (1 tbsp)
Large tortillas (8)
Shredded spicy jack cheese (1 cup)

Step by step process:

Step-1: Prepare the tandoori Marinade

Mix yogurt (or a dairy-free alternative) with tandoori masala, garam masala, coriander powder, cumin powder, red chili powder, salt, and black pepper to form a flavorful marinade.

Step-2: Cook the vegetables

Heat oil (such as ghee or avocado oil) in a pan over medium-high heat.Sauté sliced onions, grated garlic, and grated ginger until golden brown.Add frozen or fresh bell peppers and the prepared tandoori marinade. Cook for a few minutes until the moisture from the yogurt evaporates.Add sliced mushrooms (cremini or baby bella preferred) and sauté until all moisture evaporates and mushrooms are cooked through. Set aside

Step-3: Prepare the Quesadilla Filling

Optionally, mix room temperature goat cheese with hot pepper sauce for a spicy cheese layer.Have shredded jack cheese or a spicy melty cheese ready.

Step-4: Assemble the Quesadillas

Heat a tortilla in a pan with a little oil over medium heat.Spread a layer of the spicy goat cheese mixture (or cream cheese) on the tortilla.Sprinkle shredded jack cheese on top.Add about 2 tablespoons of the tandoori mushroom and pepper filling on half of the tortilla.Fold the other half over the filling and press gently with a spatula.

Step-5: Cook the Quesadillas

Cook until the bottom is golden brown.Carefully flip and cook the other side until golden and cheese is melted.Remove from heat and let it rest for a minute so the cheese settles.Cut into halves or thirds.