👨‍🍳 조리법

1. 1

   Prepare the pickled onions: Place the thinly sliced onions in a bowl. Pour black vinegar (or white vinegar mixed with a pinch of salt and a little water) over the onions. Let them soak for at least 15-20 minutes.

2. 2

   Warm the corn tortillas one by one in a dry skillet or on a griddle over low heat for about 30 seconds per side, until pliable.

   💡 전문가 팁: Keep the warmed tortillas stacked under a clean kitchen towel to keep them warm and soft.
3. 3

   Lay a warm tortilla flat. Place a generous amount of quesillo cheese (or mozzarella) in the center.

4. 4

   Fold the tortilla in half or roll it up around the cheese.

   💡 전문가 팁: Some prefer to fold in the sides first, then roll.
5. 5

   Place the folded or rolled tortilla back into the warm skillet for about 1-2 minutes per side, just until the cheese is melted and the tortilla is lightly golden.

   ⏱️ 2 minutes
6. 6

   Remove from skillet. Top generously with the pickled onions and a dollop of sour cream. Add a pinch of salt if needed.

   💡 전문가 팁: Serve immediately while the cheese is gooey.
7. 7

   Traditionally, quesillos are served wrapped in plastic bags to contain the toppings and make them portable.