Pan-toasted corn tortillas filled with stringy cheese, in the style of a classic Mexican quesadilla. Serve piping hot with salsa verde, cilantro, and lime.
Ingredients
- 8 pieces corn tortillas
- 300 g Oaxaca cheese
- 200 g Mexican salsa verde
- 0.5 bunches fresh cilantro
- 1 piece lime
- to taste fine salt
Method
- Shred the cheese by hand to get soft strings; it should distribute easily without forming large blocks.
- Heat a large dry skillet or a crêpe pan over medium heat until a tortilla placed on it becomes pliable and smells slightly of toasted corn.
- Place a tortilla in the hot skillet, heat it briefly on each side until flexible and barely spotted.
- Fill one half of the tortilla with the shredded cheese, then fold into a half-moon and press gently with a spatula.
- Cook until the underside is golden in places and the cheese begins to melt around the edges.
- Carefully flip and continue cooking until the tortilla is slightly crispy and the cheese is very stringy in the center.
- Repeat with the other tortillas, keeping the finished quesadillas warm under a clean kitchen towel to preserve their softness.
- Slightly open each quesadilla if needed, add a touch of salt only if the cheese is very mild, then close.
- Serve immediately with salsa verde, fresh cilantro, and lime wedges for squeezing at the last moment.
Nutrition
Per serving
- Energy
- 508.7 kcal
- Protein
- 21.76 g
- Carbohydrate
- 50.3 g
- Fat
- 25.84 g
- Fibre
- 5.02 g
- Calcium
- 504.4 mg
- Iron
- 1.07 mg
- Magnesium
- 44.89 mg
