Tandoori Mushroom Quesadilla
Tandoori Mushroom Quesadilla with spicy goat cheese spread and side of minty yogurt sauce!
I have been all about Tandoori flavors this summer. You can make so many Indian dishes with Tandoori flavors. Not only Indian food, but I like to create fusion dishes that includes a touch of Indian flavors along with different regional cuisine. This dish a perfect example of that! Mexican style quesadilla with tandoori flavors is my new favorite.
Mushrooms are full of nutrients! I am not a big fan of mushrooms though. But these tandoori mushrooms are a game changer! The flavors are so outstanding that I completely forget that I am eating mushrooms LOL. These buttery mushrooms and onions are slathered in tandoori spices. The spicy goat cheese made with TJ’s bomba sauce complements the tandoori flavors so much. And to top that, I love to use spicy cheese inside my quesadilla and minty yogurt as a dipping sauce! I am drooling just by typing all this down LOL.
This dish is a perfect dish for busy weeknight since you can prep ahead. The mushroom filling, goat cheese spread and minty yogurt sauce can be made ahead of time like on weekends. Then you only have to assemble this deliciousness, which takes literally few minutes! This has been my family favorite lately! I hope you like it as much as we do! If you would like to make this kid friendly, just cut down on spices, use regular Mexican cheese blend and either plain goat cheese or cream cheese as a spread.
If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this goodie!
Happy and Healthy Eating!
Tandoori Mushroom Quesadilla
Ingredients
Tandoori Mushrooms
- 24 oz Baby Bella Mushrooms – cleaned, washed, bottom removed and sliced preferred organic
- 3 tbsp Butter
- 1 medium Yellow Onions – Sliced
- 2 tsp Minced Garlic
- ½ tsp Grated Ginger
- 1 tsp Salt
- 2 tsp Tandoori Masala I use shaan or national brand
- 1 tsp Garam Masala
- ¼ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder
- ½ tsp Kasuri Methi
- ½ tsp Sugar
Minty Yogurt Sauce
- ½ cup Plain Greek Yogurt
- ½ cup Sour Cream
- 1 Serrano Pepper
- 2 cloves Garlic
- ½ cup Cilantro
- ¼ cup Fresh Mint
- 1 tsp Salt
- 1 tsp Cumin Powder
Other Ingredients
- ½ cup Room Temperature Goat Cheese can be sub with plain cream cheese
- 1 tbsp Trader Joes Hot Pepper Bomba Sauce can be sub with thecha chutney or lasaniyu marchu
- 8 Large Tortilla any type of tortillas can be used, gluten free, corn, whole wheat, regular
- 1 cup Shredded Flamin Jack Spicy Cheese
Instructions
- Heat 2-3 tbsp butter. Once melted saute sliced onions, minced garlic and gated ginger. Add 1 tsp salt and mix well.
- Saute until the onions are translucent.
- Add sliced mushrooms. Saute on medium heat, it will loose lot of water. Keep sautéing until all the moisture from mushrooms evaporates and the butter starts to separate.
- Add tandoori masala, turmeric powder, karshmiri red chili powder, garam masala, kasuri methi, and sugar. Mix it and taste it. Add more salt if needed. Mix again.
- Take it off the stove and keep it aside.
Make the Minty Yogurt Sauce
- Blend everything listed under "minty yogurt sauce" ingredients in a blender to make a little smooth and a little chunky sauce. Keep it refrigerated if making ahead of time.
Assemble/Cook Quesadilla
- Mix room temp goat cheese and Trader Joes bot pepper bomba sauce. Keep it aside.
- Warm one tortilla on a flat pan with some oil.
- Spread decent amount of spicy goat cheese on the tortilla.
- Sprinkle shredded spicy cheese on the tortilla on top of goat cheese layer.
- Place tandoori mushrooms on half of the tortilla on top of cheese layer.
- Once the cheese is melted on the other side of the tortilla, fold that side on top of the mushroom side.
- Use some more oil to cook quesadilla on both side on medium heat until both sides get nicely brown and crispy.
- Take it off the stove and let it sit for a minute or two so the cheese settles down. Cut it in half and serve it with generous amount of minty yogurt sauce.
