Queso Fresco Quesadillas Recipe

i gotta admit when i first made these queso fresco quesadillas with that creamy cheese, a little kick from jalapeño and a burst of fresh cilantro, i felt like i was treating myself to something totally epic even on a crazy busy day.

I love making Queso Fresco Quesadillas cause it’s super simple and has awesome ingredients like fresh queso, a bit of jalapeño for zing, diced red onion and cilantro mixed with butter and salt. I think the crispy tortillas and optional lime wedges make it a tasty indulgence.

Ingredients

• 6-inch flour tortillas: a starchy carbohydrate base that holds the fillings really well.
• Queso fresco: a mild, crumbly cheese that gives protein and richness to every bite.
• Jalapeño: adds a spicy kick and vitamins to balance out the tangy cheese flavor.
• Red onion: offers crunch and a sweet sharp flavor along with fibre and antioxidants.
• Cilantro: a fresh herb that adds a bright, citrusy note and extra vitamins.
• Unsalted butter: enriches the quesadilla with fat and a smooth texture.
• Lime wedge: adds a zesty sour finish that really makes the dish pop.

Ingredient Quantities

• 8 (6-inch) flour tortillas
• 2 cups crumbled queso fresco
• 1 small jalapeño, seeded and minced
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons unsalted butter, divided
• Salt to taste
• Fresh lime wedges for serving (optional)

How to Make this

1. First, gather all your ingredients and make sure you have the jalapeño seeded and minced, the red onion diced, and the cilantro chopped.

2. In a medium bowl, mix together the queso fresco, jalapeño, red onion, and cilantro and add a pinch of salt.

3. Heat a non-stick skillet over medium heat and add 1 tablespoon of butter until it melts.

4. Lay one tortilla in the skillet and spoon an even layer of the cheese mixture onto half of it, leaving a small border.

5. Fold the tortilla in half over the filling and press down gently so it sticks.

6. Cook the quesadilla for about 2-3 minutes on each side until it becomes golden and the cheese starts to melt, adding a bit more butter as necessary.

7. Remove the quesadilla from the skillet and let it cool for a minute before cutting it into wedges.

8. Repeat steps 3-7 with the remaining tortillas and filling until you’ve made all the quesadillas.

9. Serve warm with fresh lime wedges on the side for an extra zing if you like.

10. Enjoy your delicious, melty, homemade queso fresco quesadillas!

Equipment Needed

1. A cutting board and a good knife for chopping up the jalapeño, red onion, and cilantro
2. A medium bowl to mix your queso fresco with the veggies
3. A spoon for stirring everything together
4. A nonstick skillet for cooking the quesadillas
5. A spatula for flipping the quesadillas
6. A plate for setting the quesadillas aside to cool and for serving

These are the basic tools you need for makin the quesadillas. Enjoy cookin!

FAQ

• Q: Can I substitute queso fresco if im unable to find it?
  A: Sure, you can use other mild cheeses like panela or even mozzarella. Just be aware that the flavor and texture might change a little bit.
• Q: Do I need to preheat my pan before cooking?
  A: Yeah, you definitely want a medium hot pan. It helps the tortillas crisp up and prevents them from sticking.
• Q: How long do i cook each quesadilla?
  A: Cook them for about 2 to 3 minutes on each side or until they turn a pleasing golden brown and the cheese inside starts to melt.
• Q: Can I add extra ingredients for more flavor?
  A: Absolutely, feel free to add things like diced tomatoes or even some avocado. Just keep in mind that the classic recipe is pretty delicious on its own.
• Q: What should i serve these with?
  A: Squeeze some fresh lime over the quesadillas and serve them with a side of refried beans or a simple salad if you like.

Queso Fresco Quesadillas Recipe Substitutions and Variations

• Corn tortillas can be substituted for the flour tortillas if you want a slightly different texture and flavor.
• If you cant find queso fresco, try using crumbled feta cheese or even queso blanco as a good alternative.
• Instead of a jalapeño, you might use a mild Anaheim pepper to keep it flavorful without too much heat.
• You can swap the red onion with white onion if that’s what you have on hand although it will taste a bit sweet.
• If fresh cilantro isn’t available, chopped parsley works in a pinch even though it will change the flavor profile a little bit.

Pro Tips

1. Try warming your tortillas for a few seconds in the microwave or on a dry pan before you use them; it’ll make ’em more flexible and easier to fold, plus they get a nice soft texture.
2. Be careful not to overstuff with the cheese mixture; if you use too much, the quesadilla might break when you fold it and spill out all that melty goodness.
3. If you’re feeling adventurous, squeeze a bit of lime directly into the cheese mix before cooking to add an extra zing, but don’t go overboard or it’ll be too tangy.
4. Let the quesadilla sit for a minute after cooking before cutting it; that little pause helps the melted cheese settle so it won’t drip all over the place when you slice it up.