QuesilloCheese Tortilla with Pickled Onion
Warm corn tortillas wrapped around soft, melty cheese are finished with quick-pickled onions and cool sour cream. The balance of creamy, tangy, and lightly salty flavors makes this a beloved snack.
Prep
20m
Cook
10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Pickled Onions
- 120gRed Onion (thinly sliced)
- 60mlDistilled White Vinegar
- 100mlWater
- 10gWhite Sugar
- 4gSalt
- 1gBlack Pepper
Rolls
- 8pcsCorn Tortilla
- 300gOaxaca Cheese (shredded)
Serving
- 200gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the red onion, distilled white vinegar, water, white sugar, salt, and black pepper in a bowl. Toss well and let the onions stand until lightly pickled.
- 02
Warm each corn tortilla in a dry skillet over medium heat until soft and flexible. Fill each tortilla with the oaxaca cheese, roll it up, and keep warm just long enough for the cheese to soften.
- 03
Arrange the rolls on a plate, top with the pickled red onion, and spoon the sour cream over or alongside.
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