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Oaxaca Cheese Quesadillas with Hot Pickled Onions
20 min Prep Time
20 min Cook Time
40 min Total Time
12 wedges Servings
193 Calories
13 g Carbohydrates
14 g Total Fat
4 g
Ingredients
For Quesadillas:
- ½ red onion
- 1 jalapeño
- 3 garlic cloves
- 1 bunch cilantro
- Salt and pepper to taste
- ½ cup vegetable oil
- 6 ouncesOaxaca cheese, shredded
- 12 corn tortillas
For Hot Pickled Onions:
- 1 large red onion
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 2 bay leaves
- 3 garlic cloves
- 1 serrano chili
Instructions
Make Pickled Onions (First):
- Slice onion into ½-inch rings.
- Boil vinegar, water, sugar, salt and spices 2 minutes.
- Pour over onions; cool completely.
Make Quesadillas:
- Broil onion, jalapeño and garlic until charred.
- Blend with cilantro and oil into pesto.
- Spread pesto and cheese between tortillas.
- Toast in dry pan until cheese melts.
- Cut into wedges; serve with pickled onions.
Notes/Additions
- Cheese Sub: Use mozzarella if Oaxaca unavailable
- Heat Level: Remove jalapeño seeds for milder flavor
- Make Ahead: Pickled onions keep 2 weeks refrigerated
- Serving Tip: Accompany with lime wedges
NUTRITION FACTS
PER SERVING
Calories: 193
Protein: 4 g
Carbohydrate: 13 g
Fiber: 2 g
Total Fat: 14 g
Saturated Fat: 4 g
Cholesterol: 15 mg
Calcium: 17% DV
Sodium: 403 mg
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