Easy Indian-Mexican fusion recipe for Keema Quesadilla, in which the tortilla is filled with Indian-spiced ground meat, cheese, and spinach, then grilled or toasted until crisp.
1-2tablespoonssriracha mayo or chutneyfor brushing tortillas
1½cupsshredded pepper jack cheese or mozzarella cheese
1½cupschopped baby spinach
1-2teaspoonsoil for pan-grilling
Instructions
Prepare Keema
Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.
Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.
After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.
Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.
Assemble & Cook Quesadillas
Lightly brush the tortilla with sriracha mayo or green chutney. Spread a layer of cheese on one half of the tortilla.
Sprinkle chopped spinach on top of the cheese. Spread a few tablespoons of keema on top of that. Sprinkle some more chopped spinach followed by shredded cheese to complete the layers.
Fold over the tortilla to make a half-moon shape. Heat a skillet on medium heat, and oil the pan lightly. Add the quesadilla and cook for 1-2 minutes on each side, or until crisp.
Transfer to a cutting board and cut it in half. Serve as-is or with some more sriracha mayo or chutney.
Keema: You can prepare the keema fresh, or use leftover keema for this recipe.
Pick your Tortilla: Choose between flour, whole-grain, gluten-free or grain-free tortillas.
Make it low-Carb: Use almond flour tortillas or Mission Carb Balance tortillas to keep it low-carb with under 15 grams of net carbs.
Make it Gluten-Free: Use rice-flour tortillas or any store-bought gluten-free brand that carries the gluten-free symbol on the packaging.
Add Veggies: I add chopped spinach but feel free to switch it with chopped kale, chopped broccoli, or bell peppers instead.
Note: The nutrition facts below are my estimates based on low-carb tortillas with 4 grams of net carbs in each tortilla. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.