Fresh cheese quesadillas: easy recipe

To make them you'll need corn tortillas, queso fresco, tomato, onion, cilantro, oregano, a little oil, salt, and pepper. You can serve them with avocado, pico de gallo, or your favorite salsa to complete the dish.

Follow the step-by-step instructions and prepare some delicious fresh cheese quesadillas

• 2 people
• Easy
• 430 Kcal
• 4 corn tortillas
• 200g of fresh cheese
• 1 small tomato
• 2 tbsp finely chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp of vegetable oil
• Salt to taste
• Black pepper to taste
• Wash the tomato, remove the seeds if it has a lot of liquid and cut it into small cubes.
• Mix the tomato with the red onion, cilantro, oregano, a pinch of salt and pepper. Set this mixture aside.
• Crumble the fresh cheese with your hands or grate it coarsely. If it's very wet, press it lightly with paper towels to remove excess liquid.
• Heat a frying pan over medium heat and add a few drops of oil.
• Place a tortilla in the pan and distribute a portion of fresh cheese over one half.
• Add a spoonful of the tomato and onion mixture, being careful not to overload the tortilla.
• Fold the tortilla in half and cook for 2 to 3 minutes on each side, until lightly browned and the cheese is heated through.
• Repeat the procedure with the other tortillas.
• Serve the quesadillas hot and accompany them with avocado, pico de gallo or your favorite salsa.

Tips for making irresistible fresh cheese quesadillas

• Use a fresh cheese that is firm enough to crumble easily and does not release too much water during cooking.
• If the cheese is very moist, dry it slightly before using it to prevent the tortillas from becoming soggy.
• Don't overfill the quesadillas, because they may open when you turn them over.
• Keep the heat at medium so the tortillas brown without burning before heating the filling.
• Heat the tortillas for a few seconds if they are stiff; this will make them easier to fold without breaking.
• The tomato should have little liquid so that the filling retains a good texture.
• Do not add too much salt to the filling, as some fresh cheeses can have a considerable salt content.
• Gently press the quesadilla with a spatula while it cooks to achieve even browning.
• Wait a few seconds before serving so the cheese settles and doesn't ooze out with the first cut.
• To vary the recipe, you can add jalapeño, sautéed mushrooms, sweetcorn, spinach, or a little dried chili.

Which cheese is best for quesadillas?

You can use queso fresco, Oaxaca cheese, mozzarella, quesillo, or a blend of cheeses. For this recipe, queso fresco is recommended for its flavor and texture.

Do fresh cheese quesadillas have melted cheese?

It depends on the type of cheese used. Fresh cheese usually heats up and softens, but it doesn't always reach a completely elastic texture. If you want a more melted quesadilla, you can combine it with mozzarella.

How to prevent quesadillas from becoming soggy?

Remove any excess liquid from the cheese and tomato before filling the tortillas. It's also important not to use too much filling and to cook the quesadillas over medium heat.

Can you make fresh cheese quesadillas without oil?

Yes. You can cook them in a non-stick pan without oil. The result will be slightly less golden, but they will still be tasty.

Can these quesadillas be made in an air fryer?

Yes. Place the quesadillas in the basket without piling them up and cook them at about 180°C for approximately 6 to 8 minutes, turning them halfway through. Keep an eye on them to prevent the tortillas from drying out.

What can you put inside a fresh cheese quesadilla?

In addition to fresh cheese, you can add tomato, onion, cilantro, mushrooms, spinach, corn, jalapeño, shredded chicken, or refried beans.