Mexican Paneer Fajita

About Mexican Paneer Fajita

Ingredients

• Whole wheat tortillas 4
• Processed cheese, grated as required
• Filling
• Cottage cheese (paneer), cut into batons 200 gms
• Salt to taste
• Lemon juice 1 tbsp
• Red chilli flakes 1 tsp
• Black pepper powder to taste
• Oil 3 tbsps
• Garlic, chopped 2 cloves
• Medium onions, chopped 2
• Medium green capsicum, chopped 1
• Salsa
• Medium green capsicum, sliced 1
• Medium tomatoes, seeded and sliced 3
• Medium onion, sliced 1
• Fresh coriander leaves, chopped 1 tbsp
• Jalapeno, chopped 1 tbsp
• Sugar 1 pinch
• Salt to taste
• Black pepper powder to taste
• Lemon juice 2 tsps

How to Make Mexican Paneer Fajita (Stepwise Photos)

Method

1. To make filling, take cottage cheese batons in a bowl, add salt, lemon juice, red chilli flakes, black pepper powder and 1 tbsp oil and toss well. Set aside to marinate for ½ hour.
2. To make salsa, take green capsicum, tomatoes, onion, coriander leaves, jalapeno, sugar, salt, black pepper powder and lemon juice in another bowl and mix well. Set aside.
3. To make the filling heat 2 tbsps oil in a non-stick pan, add garlic and onions and saute till they soften.
4. Add the cottage cheese mixture and mix and cook for 2 minutes. Add the chopped green capsicum and mix well. Cook for 2-3 minutes.
5. Spread out the tortillas on the worktop, place some filling in the centre of each. Top with salsa and cheese.
6. Keep these on individual serving plates and serve immediately.

Additional Tips and Tricks

1. Serving Suggestion : Mexican Paneer Fajita can be had with a guacamole dip, green tomato salsa, fried beans, a cheese dip or sour cream..

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps