Queso Paratha
This queso paratha is a fun and delicious meal that will remind you of quesadilla but with queso dip flavors!
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Servings: 8 Parathas
Ingredients
For the Dough
- 2 cups Whole wheat
- 1 tsp Salt
- 3-4 tbsp Water
- ¾ cup Tomatoes diced
- 1 Serrano pepper chopped
- 2-3 tbsp Cilantro
- 2 Green onions
- 1 tsp Garlic chopped
- 3 tbsp Sour cream
- 1 tsp Oil
For the filling
- 2 tbsp Cream cheese
- ¾ cup Cheddar cheese Shredded
- ¼ cup Cotija cheese
- 4 oz Queso fresco
- ¾ cup Monterey Jack Shredded
- 1 cup Sharp white cheddar Shredded
- 3 tbso Cilantro
- 2 tbsp Jalapeno Finely chopped
To cook Paratha
- 2-3 tbsp Melted butter
Instructions
- Puree the tomatoes, garlic, serrano pepper, green onions, and cilantro.
- Add the tomato mixture, sour cream, oil, salt, and whole wheat flour to the stand mixer. Sprinkle water and knead to a smooth dough. Cover and set aside for 15 minutes, and divide it into eight portions. Kneading the dough can be done manually too.
- Add all the cheese, jalapeno, and cilantro to a bowl and combine thoroughly. Divide the cheese mixture into eight portions.
- Take a dough portion and roll it into 4 or 5 inch disc. Place one portion of cheese mixture and gather the ends and seal.
- Slightly flatten it and dust with flour, and roll it into a 6 inch disc. Repeat with remaining dough and filling portions.
- Heat a cast iron pan on medium flame. Place the paratha and cook for a minute. Spread a little melted butter, flip and cook for 40 seconds. Apply melted butter and flip again. The paratha will puff up. Repeat the same steps to cook the remaining parathas.
- Serve hot/warm parathas with sauteed corn or black bean soup.