🧂 Ingredients
- 8 medium Yellow corn tortillas
- 8 ounces Quesillo cheese (or cuajada)(thinly sliced or shredded; mozzarella can be substituted)
- 1 small Yellow onion(thinly sliced)
- 0.5 cup Black vinegar (or white vinegar)
- 1 teaspoon Salt(for pickling onions, plus more to taste)
- 0.25 cup Water(for pickling onions)
- 0.5 cup Sour cream
👨🍳 Instructions
- 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
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.
💡 Tip: Keep the warmed tortillas stacked under a clean kitchen towel to keep them warm and soft. - 3
Lay a warm tortilla flat. Place a generous amount of quesillo cheese (or mozzarella) in the center.
- 4
Fold the tortilla in half or roll it up around the cheese.
💡 Tip: Some prefer to fold in the sides first, then roll. - 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
Remove from skillet. Top generously with the pickled onions and a dollop of sour cream. Add a pinch of salt if needed.
💡 Tip: Serve immediately while the cheese is gooey. - 7
Traditionally, quesillos are served wrapped in plastic bags to contain the toppings and make them portable.
💡 Pro Tips
- ✓Authentic quesillo cheese is a soft, slightly salty white cheese. If unavailable, a mix of mozzarella and a mild white cheese works well.
- ✓Don't overcook the tortillas in the second step; you just want to melt the cheese.
- ✓The pickled onions are crucial for the signature tangy flavor.
🔄 Variations
- Add a drizzle of hot sauce for a spicy kick.
- Some variations include a sprinkle of crumbled queso fresco or feta cheese.