Queso Fresco Quesadillas

Total Time:
35 min
30 min
5 min

4 Servings

  • 4 (10-inch) flour tortillas
  • 2 cups crumbled queso fresco cheese
  • 2 Roma tomatoes, thinly sliced
  • 6 scallions, julienned
  • 1/2 bunch cilantro leaves, chopped
  • Clarified butter
  • Tomatillo salsa, recipe follows
  • Tomatillo Salsa:
  • 10 tomatillos, husked
  • 1 jalapeno, seeded and chopped
  • 1 ounce lime juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 bunch cilantro leaves, finely chopped
  • 8 scallions, minced
  • 1 1/2 tablespoons roasted garlic cloves, finely chopped
  • 1 1/2 tablespoons of roasted red peppers, finely chopped
  • Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.

  • Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.

Tomatillo Salsa:
  • Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

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    Recipe courtesy of Rachael Ray