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Mexican

Quesadillas

Corn tortillas folded over melting Oaxaca cheese and toasted on a dry comal until the cheese pulls in strings. A leaf of epazote inside and a spoon of salsa verde alongside is how they are eaten in central Mexico.

Lunch & dinner8g+ fibreUnder 30 min
20 min10 prep · 10 cookEasy594 kcalper serving
Quesadillas

Method

  1. Unwind 110 g of Oaxaca cheese and pull it into fine strings, or grate it coarsely; loose shreds melt far faster than a slab. Pick over 3 epazote leaves and tear them roughly.
  2. Set a comal, cast-iron pan or heavy frying pan over medium heat with no fat at all. When a drop of water skitters and vanishes, lay on 3 corn tortillas and warm them for 30 seconds a side, turning once, so they become soft and foldable without drying out.
  3. Working on the hot surface, scatter the cheese over one half of each tortilla, leaving a clear 1 cm border so nothing leaks. Add a few torn epazote leaves and 1 pinch of fine salt, then fold the bare half over and press the edge down with a spatula.

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Per serving

594kcal
19gprotein
73gcarbs
26gfat
11gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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