Cheese quesadillas with salsa roja
Corn tortillas folded around melting Oaxaca cheese and epazote, cooked in a dry pan and served with a charred red salsa. Mexico's most common supper; they are also filled with mushrooms, potato, squash blossoms or shredded chicken.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 37 krper portion
- 500kcal per portion
Ingredients for 4 portions
- 400 gOaxaca cheese
- 2 sprigsEpazote (optional)
- 12Corn tortillas
On the side
- 3Tomatoes
- 2Serrano chiles
- 1 cloveGarlic, unpeeled
- ½Yellow onion
- to tasteSalt
Method
- Char the tomatoes, chillies, garlic and onion in a dry frying pan over a medium heat, turning now and then, until blackened in spots and soft, about 10 minutes.
- Meanwhile, pull the cheese into strings and pick the epazote leaves, if using.
- Peel the garlic. Blend the charred vegetables with salt to a slightly chunky salsa and pour into a bowl.
- Warm a tortilla in the pan over a medium heat, put cheese and a few epazote leaves on one half, fold it over and cook for 2–3 minutes a side, until the cheese has melted and the tortilla has golden spots. Repeat with the rest, several at a time.
- Serve the quesadillas straight away with the salsa.
The cost is estimated from Swedish grocery prices.
