Recipe courtesy of Holly Morris
Queso Fresco Quesadillas
- Level: Intermediate
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 512
- Total Fat
- 31
- Saturated Fat
- 16
- Carbohydrates
- 38
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 78
- Sodium
- 804
- Total: 35 min
- Prep: 30 min
- Cook: 5 min
Ingredients
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
Directions
- 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.