First off... in honor of the movie we watched while consuming all this food.


This year, my friends and I decided to have a Diwali potluck. Kind of like a friendsgiving except we made various Indian fusion dishes and cocktails!

Some examples were a gulab jamun cheesecake and paneer pizza 😁

I decided, instead to attempt a fusion dish of pav bhaji enchiladas. This can be made as taquitos with a queso dipping sauce or as enchiladas when topped with the queso sauce.

Pav Bhaji Enchiladas


  • Pav Bhaji Filling  - I used this recipe but feel free to use a recipe of your choice
  • 16 corn tortillas
  • 4 cups shredded jack cheese
  • 1 tbsp pav bhaji masala
  • 2 tsp butter
  • 1 tsp ginger garlic paste
  • 2 tsp chili powder
  • 2 cups pimento cheese
  • 1/4 cup milk


Pav Baji Queso Sauce

  1. Heat butter in a non-stick pan.
  2. Add ginger garlic paste and sauté on a medium flame for 30 seconds
  3. Add the pav bhaji masala, chili powder, cheese, milk, and salt. Mix well and cook on a medium flame for 1 minute, while stirring ocassionally.


  1. Preheat the oven to 350 degrees F.
  2. Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish.
  3. Place about 1/4 cup of pav bhaji mixture into each tortilla, top with a generous portion of shredded cheese and roll up.
  4. Brush a large baking sheet with olive oil and place taquitos on. Use toothpicks to hold each taquito in place and to prevent them from opening.
  5. Brush the top of each taquito with a small amount of olive oil.
  6. Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of the remaing shredded cheese and any other bits of veggies you have left over from the filling.
  7. Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.