Crispy rice paper quesadilla

Ingredients

• 8 sheets round rice paper wrappers
• 220 g fresh Oaxaca cheese
• 1 piece yellow onion
• 1 clove fresh garlic cloves
• 1 piece fresh red bell pepper
• 1 tsp sweet smoked paprika
• 1 pinch ground cayenne pepper
• 3 tbsp sunflower oil
• 2 pinches fine salt
• 1 pinch ground black pepper
• 0.25 bunches fresh chives

Method

1. Thinly slice the onion, mince the garlic, and cut the bell pepper into neat 5 mm dice. Shred or grate the cheese finely so it melts quickly without large chunks tearing the rice paper.
2. Heat a large skillet over medium heat (about 160 °C) with a drizzle of oil. Add the onion and bell pepper, season with a pinch of salt, and sweat for 6 to 7 minutes, stirring regularly, until the onion turns translucent, the peppers are tender, and any released moisture has evaporated.
3. Add the garlic, smoked paprika, cayenne pepper, and ground black pepper. Cook over medium-low heat for 1 minute to 1 minute 30, until fragrant and the oil takes on a rich brick-red hue, without letting the garlic brown.
4. Spread the filling onto a cold plate to stop the cooking immediately. Let cool for 10 minutes to room temperature (below 30 °C) to prevent trapped steam from softening the rice paper.
5. Set up a wide shallow dish of lukewarm water (about 35 °C) and a clean, slightly damp kitchen towel. Dip a sheet of rice paper for 5 to 8 seconds, just until it begins to become pliable but still feels firm, then lay it flat on the towel.
6. Layer a thin scatter of cheese in the center, spoon on a portion of the cooled onion and pepper filling, then top with a second layer of cheese, leaving a clean 2 cm border all around the edge for sealing.
7. Moisten a second sheet of rice paper for 5 to 8 seconds, gently lay it on top, and press firmly around the filling with your fingers. Work from the center outward for 15 seconds to push out any trapped air and tightly seal the edges.
8. Repeat the assembly to make all four quesadillas. Let rest for 2 minutes on the work surface so the rice paper softens slightly and adheres seamlessly.
9. Heat a nonstick skillet with a small splash of oil over medium heat (about 170 °C). Gently slide in a quesadilla and sear undisturbed for 2 to 3 minutes, until the bottom develops a deeply golden, blistered, and crunchy crust.
10. Carefully flip with a wide spatula and cook the second side for 2 minutes, until the rice paper is rigid, golden, and the cheese reaches at least 60 °C at the center (thoroughly melted).
11. Transfer to a wire rack and let rest for 1 minute so excess steam escapes without softening the crust. Repeat with the remaining quesadillas, adding a touch of oil between batches (about 2 to 3 minutes per side).
12. Sprinkle immediately with freshly snipped chives, then slice in half with a sharp knife to hear that clean, satisfying crunch before serving.

Nutrition

Per serving

Energy

763.6 kcal

Protein

25.4 g

Carbohydrate

40.67 g

Fat

56.4 g

Fibre

2.34 g

Calcium

699.58 mg

Iron

1.01 mg

Magnesium

42.26 mg