Quesadillas Recipe

Name: Del Bonos QUESADILLAS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces extra-large flour tortillas; 4 cups quesillo (or Oaxaca/queso Oaxaca), shredded; 2 tbs unsalted butter or neutral oil, for skillet; 1 cups Mexican crema or sour cream; 1 tbs fresh lime juice; 0.5 tsp salt; 1 cups pico de gallo (fresh tomato salsa); 2 tbs fresh cilantro, chopped (optional garnish); 2 tbs pickled jalapeños or sliced fresh jalapeño (optional)

Inspired by Del Bono

Time30m

Serves4

extra-large flour tortilla filled with melted quesillo, served with crema and pico

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Ingredients

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Quesadilla Filling & Assembly

4 pieces extra-large flour tortillas4 cups quesillo (or Oaxaca/queso Oaxaca), shredded2 tbs unsalted butter or neutral oil, for skillet

Crema (Mexican sour cream) & Toppings

1 cups Mexican crema or sour cream1 tbs Fresh lime juice1/2 tsp Celtic sea salt1 cups pico de gallo (fresh tomato salsa)2 tbs fresh cilantro, chopped (optional garnish)2 tbs pickled jalapeños or sliced fresh jalapeño (optional)

Method

Quesadilla Filling & Assembly

Prepare cheese and tortilla

Shred the quesillo (or Oaxaca) finely so it melts evenly. Lay out the 4 extra-large flour tortillas on a work surface.

Heat skillet

Place a large nonstick or cast-iron skillet over medium-low to medium heat. Add 1/2 tbs of butter or 1/2 tbs oil to the pan and swirl to coat. Maintain a moderate heat so the tortilla toasts without burning while the cheese melts.

Assemble and cook quesadillas

Working one at a time, place one tortilla in the skillet; sprinkle 1 cup of shredded quesillo evenly over half of the tortilla (or across the center if you prefer folding). Fold the tortilla over to form a half-moon (or top with a second tortilla if you prefer a two-tortilla quesadilla). Cook 2–3 minutes until the bottom is golden and crisp and the cheese begins to melt.

Finish cooking

Add another 1/2 tbs butter or oil to the pan if needed, then carefully flip the quesadilla using a large spatula. Cook an additional 2–3 minutes until the second side is golden and the cheese is fully melted. Remove to a cutting board and let rest 1 minute, then cut each quesadilla into 4 wedges. Repeat for remaining tortillas, adjusting heat and adding butter/oil as needed.

Crema & Toppings

Make crema

While the first quesadillas cook, combine 1 cup Mexican crema (or sour cream) with 1 tablespoon fresh lime juice and 1/2 teaspoon salt in a small bowl. Whisk until smooth and taste; adjust lime or salt to preference.

Prepare pico and garnishes

If using store-bought pico de gallo, spoon about 1 cup into a serving bowl. If making quick pico, combine diced tomatoes, diced onion, chopped cilantro, a squeeze of lime and a pinch of salt. Place pickled or fresh jalapeños and chopped cilantro in small bowls for garnish.

To serve, arrange quesadilla wedges on a platter. Drizzle or serve crema on the side, top with spoonfuls of pico de gallo, and garnish with cilantro and jalapeños to taste. Serve immediately while hot and the cheese is stringy.