Keema Quesadilla Indian Quesadilla

It’s a great way to use leftover keema curry! It also makes a delicious low-carb meal using almond flour tortillas or store-bought low-carb substitutes.

What is Keema Quesadilla

Keema quesadilla is a fusion dish that combines elements of Indian and Mexican cuisine. Keema, also known as qeema (pronounced kee-mah), is a popular dish in South Asian cuisine that typically consists of minced meat (such as beef, lamb, or chicken) that is cooked with spices and vegetables.

A quesadilla, on the other hand, is a traditional Mexican dish made with a tortilla that is filled with cheese and other ingredients such as meat, vegetables, or beans, and then folded in half and grilled or toasted. In a keema quesadilla, the tortilla is stuffed with keema, cheese, and spinach, then grilled or toasted until crisp. The result is a flavorful and unique dish that combines the bold spices of Indian cuisine with the cheesy goodness of a quesadilla.

Why You’ll Love This Recipe

Leftover makeover: This recipe is a great way to use leftover keema matar or dhabha keema curry, and dress them up. Meal-prep staple: I prepare the keema ahead of time, then use it to make quesadillas during busy weeknights in 10 minutes. Easy to customize: Use any kind of tortilla - whole grain, spinach, low-carb, depending on your taste. Tasty Low-Carb Meal: I make these quesadillas using almond flour tortillas or store-bought Mission Carb Balance tortillas. Total net carbs per quesadilla work out to be about 10 grams. Add more veggies: Add vegetables of choice, like bell peppers, or chopped broccoli, to boost up the nutrients.

Ingredients - Notes & Substitutions

If you have the keema ready, it takes just a handful of ingredients to make these delicious Indian-style quesadillas. Here are the components of this dish:

Keema: You need ground meat (chicken, lamb, beef, or turkey), onion, ginger, garlic, tomato, Indian spices, and cilantro to prepare keema. Here is the detailed recipe and ingredient list: Keema Matar Recipe Tortillas: Use your favorite brand of tortillas- flour, wholegrain, low carb, or almond flour tortillas. I account for 1 to 1.5 tortillas per person. Cheese: Pick the shredded cheese of your choice. I used shredded pepper jack cheese or mozzarella, or a combination. Base sauce: I like to brush the tortillas with some sriracha mayo for a sweet-spicy touch. You can also use plain mayonnaise or cilantro chutney or mint chutney instead. Spinach: I add chopped spinach, about ¼ cup per quesadilla. You can even switch that with baby kale, chopped broccoli, bell peppers, or finely chopped zucchini.

Scroll to the recipe card for a detailed list of ingredients and quantities.

How to Make Keema Quesadilla (Indian Quesadilla)

These quesadillas are pretty quick to make once you have the keema curry ready. If using leftover keema, skip to step-2 (assemble quesadilla).

Step 1: 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. (pic 1) 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. (pic 2) After that, add the ground meat of your choice, 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. (pic 3) 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. (pic 4)

1-Minute Video Recipe for Keema

Step 2: Assemble Quesadilla

Lightly brush the tortilla with sriracha mayo or green chutney. Spread a handful of cheese on one half of the tortilla. (pic 1) Sprinkle chopped spinach on top of the cheese. (pic 2) Spread a few tablespoons of keema on top of that. (pic 3) Sprinkle some more chopped spinach followed by shredded cheese to complete the layers. (pic 4) Fold over the tortilla to make a half-moon shape. (pic 5) 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. (pic 6 & 7) Transfer to a cutting board and cut it in half. (pic 8) Serve as-is or with some more sriracha mayo or chutney. Another Keema Favorite on the blog: Keema Naan Pizza

Serving Suggestion

Keema quesadilla is best served warm, right after cooking. Even though this doesn’t really need any condiment, feel free to serve it with cilantro chutney, or Cilantro Jalapeno Sauce. You can also serve it along with Avocado Cucumber Tomato Salad, or this easy Kachumber Salad.

How to Store

Wrap up any leftover quesadillas in aluminum foil and refrigerate for up to 2 days. To reheat, simply warm them up in the microwave for 30-45 seconds, or in a skillet.

Recipe Tips & Notes

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 close to 10 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.