Quesadilla Fritas (Fried Quesadillas) with Pickled Jalapeños, Cilantro, and Chipotle Crema

Name: Quesadilla Fritas (Fried Quesadillas) with Pickled Jalapeños, Cilantro, and Chipotle Crema
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 chipotle pepper canned in adobo, plus 1 tablespoon adobo sauce; 2 8-inchs 8-inch flour tortillas; 2 Tbsps chopped fresh cilantro leaves; 2 to 3 ickled Jalapeños, finely minced; 2 servings Kosher salt; 118 milliliters Mexican Crema, or 3 tablespoons sour cream mixed with 1 tablespoon milk; 113 grams ounces grated Jack, Cheddar, or Oaxacan string cheese; 3 Tbsps vegetable oil

The recipe Quesadill If you have chipotle pepper in adobo, to 3 ickled jalapeños, kosher salt, and a few other ingredients on hand, you can make it. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert. It works well as a hor d'oeuvre. It is a good option if you're following a vegetarian diet.

Instructions

Spread half of cheese over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.

Ingredients you will need

Tortilla

Cheese

Spread

Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer.

Ingredients you will need

Tortilla

Salt

Cooking Oil

Equipment you will use

Frying Pan

Spatula

Transfer to a paper towel-lined plate and allow to rest 1 minutes.

Equipment you will use

Paper Towels

Cut each into four pieces, drizzle with chipotle crema, garnish with cilantro, and serve, passing extra crema tableside.

Ingredients you will need

Chipotle Chiles

Cilantro

Mexican Crema

Equipment

Frying Pan

Spatula

Paper Towels

Ingredients

Servings:

chipotle pepper canned in adobo, plus 1 tablespoon adobo sauce 28-inchs

8-inch flour tortillas 2Tbsps

chopped fresh cilantro leaves 2

to 3 ickled Jalapeños, finely minced 2servings

Kosher salt 118milliliters

Mexican Crema, or 3 tablespoons sour cream mixed with 1 tablespoon milk 113grams

ounces grated Jack, Cheddar, or Oaxacan string cheese 3Tbsps

vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.