Quesadillas

Name: Quesadillas
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 Corn Tortillas, 12–14 cm; 400g Oaxaca Cheese, quesillo, shredded; 1 1/2 tbsp Lard, or neutral oil, for the pan; 3 Roma Tomatoes; 2 Serrano Chiles; 1/4 White Onion; 1 clove of Garlic; 2 tbsp Cilantro, chopped; 1 tbsp Lime Juice; 1/2 tsp Salt, fine; 1 pinch of Salt, fine

These golden, cheese-studded quesadillas are crisp on the outside and decadently gooey inside, filled with stringy Oaxaca cheese and served with a bright, charred tomato–serrano salsa. Simple, rustic, and satisfying, they’re perfect for a quick weeknight dinner or a festive snack to share.

These golden, cheese-studded quesadillas are crisp on the outside and decadently gooey inside, filled with stringy Oaxaca cheese a... Show more

Traditional Mexican Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

30 min

Price

2,57 €

Calories

509 kcal

low calorie

quick

easy

gluten free

Method

Wash the produce

Rinse the Roma tomatoes, Serrano chiles, cilantro, and lime under cool running water, then pat everything dry so the salsa does not get watery.

Prep the fillings

Core the tomatoes and cut them into rough chunks. Trim the chiles and, if you want a milder salsa, scrape out some of the seeds. Peel the white onion and garlic, then roughly chop enough onion for the salsa and leave the garlic clove whole. Finely chop the cilantro. Pull apart or shred the Oaxaca cheese into loose strands so it melts quickly and evenly.

Blend the salsa

Add the tomatoes, chiles, onion, garlic, cilantro, 1 tablespoon of lime juice, and the 1/2 teaspoon of salt meant for the salsa to a blender. Blend for 20 to 30 seconds until the salsa is as smooth or chunky as you like, then taste and adjust if needed. Pour it into a bowl and set it aside while you cook the quesadillas.

Heat the pan

Set a large skillet or comal over medium heat. Add about half of the lard and let it melt into a thin, even film so the tortillas toast instead of sticking.

Fill the tortillas

Lay out the corn tortillas and place a generous handful of cheese on one half of each tortilla, leaving a small border around the edge. If your cheese tastes mild, divide the remaining pinch of salt lightly over the filling. Fold each tortilla in half and press gently so it holds its shape.

Cook the quesadillas

Cook the quesadillas in batches, adding a little more lard to the pan as needed. Lay in as many as fit comfortably without crowding and cook for 2 to 3 minutes on the first side, until the tortilla has golden spots and feels crisp at the edges. Flip carefully and cook for 1 to 2 minutes more, until the second side is lightly browned and the cheese is fully melted. Transfer each batch to a plate and keep going until all the quesadillas are done.