Veggie Quesadilla with Tarka
1-2

Ingredients

1 tbsp of olive oil

1 flour or corn tortilla

4 oz of Oaxaca Cheese or Monterrey Jack

1 cup of spinach

1 shallot roughly chopped

6 oz of mixed mushrooms (oyster, shiitake, etc.)

Paro Tarka

Recipe by Aisha Joshi

Veggie Quesadilla with Tarka

Your comfort food from childhood—just a little grown up. This recipe uses a mix of mushrooms, shallots, and spinach for a loaded veggie moment but feel free to swap for veggies or leftovers you have in your fridge. Peppers, corn, or shredded chicken, would all be delicious.
20 minutes
1-2

METHOD

  • 1
    Heat olive oil over medium heat and add shallot. Reduce heat to medium low. Once shallots are tender add mushrooms and allow to soften and crisp on each side, about 8 minutes. Add spinach and stir for one minute until spinach is wilted.
  • 2
    Remove veggies from pan and set aside. Add a spoonful of Tarka to the pan and add tortilla pressing down so it gets an even coat of Tarka. Flip the tortilla over so the tarka side is facing up.
  • 3
    Tear cheese into small pieces. Place 3⁄4 of the cheese on one side of the tortilla. Add veggies on top of cheese and cover with remain cheese. Fold the other side of the tortilla over to cover the cheese and veggies. Press down gently. Allow quesadilla to cook for 2 minute before flipping and heating on the other side. Top with more Tarka and enjoy.

METHOD

  • 1
    Heat olive oil over medium heat and add shallot. Reduce heat to medium low. Once shallots are tender add mushrooms and allow to soften and crisp on each side, about 8 minutes. Add spinach and stir for one minute until spinach is wilted.
  • 2
    Remove veggies from pan and set aside. Add a spoonful of Tarka to the pan and add tortilla pressing down so it gets an even coat of Tarka. Flip the tortilla over so the tarka side is facing up.
  • 3
    Tear cheese into small pieces. Place 3⁄4 of the cheese on one side of the tortilla. Add veggies on top of cheese and cover with remain cheese. Fold the other side of the tortilla over to cover the cheese and veggies. Press down gently. Allow quesadilla to cook for 2 minute before flipping and heating on the other side. Top with more Tarka and enjoy.

Used in this recipe

Tarka Oil

Tarka Oil

South Asian Chili Crisp made with spices, ghee, and grapeseed oil.

 

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