When a quesadilla and a parantha meet, falling in love is inevitable. As is the queso parantha that follows a few months later.

I travel a lot for a living, and one thing anyone that travels 50% of the year will tell you is that you to have a routine! Whether it’s how you pack, unpack, travel, sleep, whatever, there is a specific way to do things. It is the right way, the only way, and the most logical way. So, I too have a travel routine. The minute I get into my hotel room, I do my pants off dance off, order a steak quesadilla, put on a garbage TV show, and run myself a bubble bath. Doesn’t matter what time of day it is, it’s what’s going to happen. It’s my way of relaxing before a tiring week ahead. Plus, who doesn’t like eating in the bath…oh wait, is that just me?

I love all paranthas! Plain paranthas, aloo paranthas, cheese, radish..you see where this is going. There is no such thing as a bad parantha, just a badly made parantha. So, it was only natural that I would combine my love for quesadillas and paranthas into a queso parantha. It’s the perfect fusion of flavors. The chewy, wheaty, yumminess of a parantha and the mexican flavors of bell peppers, onions, cilantro and cheese. The best part of a quesadilla is that there’s no fixed recipe on how to make them. If you want steak, add in steak. If you like chicken, cheddar, corn, whatever, you can make this your own. The only sort of fixed thing that has to be there is the plain parantha and cheese. Other than that, the world is your oyster, my friend.

Queso Parantha

0 from 0 votes

Difficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

Atta
Oil, for frying
2 cups pepper jack cheese, shredded
1 bell peppers (any color), thinly sliced
1/2 onion, thinly sliced
10-15 sprigs cilantro, minced
1 chili pepper, minced (optional)

Directions

In a small pan, heat a little bit of olive oil.
Add in and saute onions and bell peppers. Set aside.
Make 2 paranthas and butterfly them open.
Take one butterflied half and place it in the same skillet that you just made the paranthas in.
Build the quesadilla by laying grated cheese on 1/2 of the parantha, then arrange the the bell peppers, cilantro, onions, and chili pepper on top of the cheese. Top the veggies with a little more grated cheese and fold the parantha in half.
Cook evenly on both sides till the cheese has melted.
Remove from skillet, cut into wedges, and serve immediately with your favorite condiment/sides.