Quesadilla Bufalito Recipe

Name: Mexican Margaritas Bar & Grills Quesadilla Bufalito Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 250 g fresh mozzarella (bufala), shredded or thinly sliced; 8 count corn tortillas (or flour tortillas if preferred); 2 tbs extra‑virgin olive oil; 12 leaves fresh basil leaves, torn; 1 count ripe tomato, thinly sliced (or 8–10 cherry tomatoes halved); 60 g smoked pancetta or thin prosciutto (optional); 1 tsp sea salt; 0.5 tsp black pepper, freshly ground; 1 count ripe avocado, diced; 1 tbs lime juice; 2 tsp red onion, very finely diced; 1 tbs fresh cilantro, chopped; 0.5 tsp flaky sea salt; 1 tsp balsamic glaze (or aged balsamic vinegar); 0 to taste optional hot sauce or chile flakes

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

Make Quesadilla Bufalito Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quesadilla Filling

8.82 oz (250 g) fresh mozzarella (bufala), shredded or thinly sliced

8 count corn tortillas (or flour tortillas if preferred)

2 tbs extra‑virgin olive oil

12 leaves fresh basil leaves, torn

1 count ripe tomato, thinly sliced (or 8–10 cherry tomatoes halved)

2 1/8 oz (60 g) smoked pancetta or thin prosciutto (optional)

1 tsp sea salt

1/2 tsp Black pepper, freshly ground

Quick Salsa & Finishes

1 count ripe avocado, diced

1 tbs ReaLime juice

2 tsp red onion, very finely diced

1 tbs Fresh cilantro, chopped

1/2 tsp flaky sea salt

1 tsp balsamic glaze (or aged balsamic vinegar)

0 to taste optional hot sauce or chile flakes

Method

Quesadilla Filling

Prepare mozzarella and tomatoes

Drain any excess water from the fresh mozzarella. Pat dry with paper towels, then shred or thinly slice to yield about 250 g. If using a whole tomato, slice thinly; if using cherry tomatoes, halve them. Season the tomato slices lightly with 1/4 tsp sea salt and a pinch of black pepper and set aside.

Warm tortillas

Heat a large, heavy skillet or nonstick pan over medium heat. Warm each tortilla for about 20–30 seconds per side until pliable but not browned. Stack them and keep covered with a clean kitchen towel so they stay soft.

Cook optional pancetta/prosciutto

If using pancetta or prosciutto, add 1 tbs olive oil to the skillet and heat over medium. Add the cured meat and cook 1–2 minutes per side until slightly crisp but not burnt. Remove and drain on paper towels.

Assemble and cook quesadillas

Lower heat to medium-low and wipe skillet clean if needed. Lightly brush one side of a tortilla with olive oil (about 1/2 tbs). Place oil side down in the skillet. Sprinkle a thin, even layer of shredded mozzarella (about 30 g) over half the tortilla, add a few tomato slices, torn basil leaves (3 leaves), and a few pieces of the cooked pancetta/prosciutto if using. Season with a small pinch of salt and a grind of black pepper. Add another thin layer of mozzarella on top (about 15 g) to help seal, fold the tortilla over, and press gently with a spatula.

Toast until golden and cheese melts

Cook 2–3 minutes per side, pressing occasionally, until the exterior is golden brown and crisp and the cheese is melted. Adjust heat to prevent burning. Transfer cooked quesadilla to a cutting board and let rest 1 minute, then cut into 3 or 4 wedges. Repeat to make remaining quesadillas (should make 4 quesadillas total).

Quick Salsa & Finishes

Make the avocado salsa

In a small bowl combine diced avocado, lime juice, finely diced red onion, chopped cilantro, flaky sea salt, and a small pinch of black pepper. Taste and adjust salt or lime as needed. Add hot sauce or chile flakes to taste if using.

Plate and finish

Arrange quesadilla wedges on a serving plate. Spoon a little avocado salsa alongside or on top of each wedge. Drizzle a small amount (about 1 tsp per serving) of balsamic glaze over the quesadilla slices or in a light zigzag across the plate for a sweet-tangy contrast. Garnish with a few extra basil leaves and an optional crack of black pepper.