Crispy Quesadilla “Fries”
WHAT YOU NEED
- 2 large 10” flour tortilla
- 1 Tbsp. unsalted butter, softened
- 2 oz. Cacique® Cotija Cheese, finely grated
- 4 oz. Cacique® Oaxaca Cheese, shredded
- Cacique® Crema Mexicana Agria, for serving
- Salsa, for serving
- Carrots, celery + apples, cut into large matchsticks, for serving
HOW TO MAKE IT
- Preheat a large cast iron or nonstick pan over medium heat. Line a large plate with paper towels. Spread ½ Tbsp. butter on one side of each tortilla. Sprinkle Cotija cheese evenly over the top, pressing lightly to adhere.
- To assemble quesadilla, lay one tortilla Cotija-coated side DOWN in the preheated skillet. Carefully and quickly top with the shredded Oaxaca cheese, then place second tortilla Cotija-coated side UP on top.
- Cook until Cotija is deeply browned and shredded cheeses are melted, 3-5 mins. (If Cotija is browning too quickly, reduce heat to low and tent pan loosely with foil.) Carefully flip quesadilla and brown second side. Remove quesadilla to paper towel-lined plate and allow to cool until cheese begins to set. Cut quesadilla in half, and then cut each half crosswise into “fries.”
- Serve “fries” with Crema Mexicana Agria, your favorite salsa + fresh fruit/veggie sticks. Enjoy!
- *NOTE: An easy way to finely grate Cotija is with a food processer. Just break large chunks of cheese off the wheel, place them in the food processor, and pulse to desired fineness. (Store any leftover grated Cotija in a sealed container in the fridge and use it to top soups, salads, pasta or -- our favorite -- garlic bread.)
