Quesadilla Amazónica Recipe

Slice and fry plantain

Peel the ripe plantain and cut into 1/4-inch diagonal slices. In a medium skillet, heat 1 tablespoon vegetable oil over medium-high heat. When hot, add plantain slices in a single layer and fry 1.5–2 minutes per side until golden and caramelized. Remove to a plate lined with paper towel and lightly season with a pinch of salt. Set aside.

Sauté aromatics

In the same skillet, add the remaining 1 tablespoon vegetable oil and reduce heat to medium. Add the diced onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Combine pork and season

Add the shredded cooked pork to the skillet with the onions. Stir to combine and break up any large pieces. Sprinkle in the ground cumin, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 3–4 minutes so the pork picks up the aromatics and warms through. Stir in lime juice and chopped cilantro, then remove from heat.

Roughly chop plantain

When plantains are cool enough to handle, roughly chop or mash half of the fried slices into bite-sized pieces; leave remaining slices whole for texture. Fold the chopped plantain into the pork mixture so the sweet plantain is evenly distributed.

Combine cheeses in a bowl. Sprinkle half of the shredded mozzarella and Monterey Jack across one half of each tortilla, leaving a 1/2-inch border. Crumble a portion of the queso fresco evenly over the melted cheeses. Top the cheese layer with 1/3 of the pork-plantain mixture per tortilla, distributing solids evenly. Add remaining shredded cheeses on top of the filling to help bind when melting.

Heat a clean large skillet or griddle over medium heat and brush with 1 teaspoon neutral oil. Place the assembled tortilla (open side) onto the skillet and fold the empty half over the filling to form a semicircle. Cook 2–3 minutes until the bottom is golden brown and the cheese begins to melt. Carefully flip the quesadilla and cook another 2–3 minutes until the second side is golden and cheese is fully melted. Add a small pat (about 1/3 tbs) of butter to the skillet while cooking the second side for extra browning if desired. Repeat with remaining tortillas.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each quesadilla into 3 wedges with a sharp knife or pizza cutter.

Arrange quesadilla wedges on a platter. Serve with sour cream or crema and salsa roja on the side for dipping. Garnish with extra chopped cilantro and lime wedges if desired.