Quesadillas con Queso

Name: Quesadillas con Queso
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp chopped chipotle peppers; 1 Sprig cilantro; 59 milliliters Cotija Blanco cheese, grated; 30 milliliters fresh cilantro leaves; 4 garlic cloves, peeled; 1 lime, juiced; 1 teaspoon kosher salt; 237 milliliters masa; 59 milliliters Monterey Jack, grated; 1 Tbsp olive oil; 59 milliliters diced onion; 30 milliliters pineapple juice; 4 Roma tomatoes; 2 teaspoons sugar; 177 milliliters warm water

Quesadillas con Queso might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free and vegetarian recipe has 221 calories, 7g of protein, and 9g of fat per serving. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have garlic cloves, sprig cilantro, warm water, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.

Ingredients you will need

Tortilla

Dough

Water

Roll

Salt

Equipment you will use

Mixing Bowl

Combine the cheeses and set aside.

To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts.

Ingredients you will need

Tortilla

Cheese

Equipment you will use

Frying Pan

Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.

Ingredients you will need

Chipotle Chiles

Cilantro

Salsa

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes.

Ingredients you will need

Olive Oil

Tomato

Garlic

Onion

Equipment you will use

Roasting Pan

Let cool.

Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

Equipment you will use

Blender

Equipment

Ingredients

Servings:

1Tbsp

chopped chipotle peppers 1Sprig

cilantro 59milliliters

Cotija Blanco cheese, grated 30milliliters

fresh cilantro leaves 4

garlic cloves, peeled 1

lime, juiced 1teaspoon

kosher salt 237milliliters

masa 59milliliters

Monterey Jack, grated 1Tbsp

olive oil 59milliliters

diced onion 30milliliters

pineapple juice 4

Roma tomatoes 2teaspoons

sugar 177milliliters

warm water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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. You could try Francis Ford Coppolan Oregon Pinot Noir. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 21 dollars per bottle.