Entree: Nicaragua – National Cuisine – Quesillo (Soft fresh cheese rolled in a warm corn tortilla and dressed with crema and pickled onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 15 min

Total 40 min

Ingredients

- 8 small corn tortillas, approx. 6 in (15 cm), total about 8 oz (225 g)
- 8 oz (225 g) quesillo or other very soft, mild fresh cheese (or young mozzarella)
- 1/2 cup (120 ml) crema fresca or sour cream
- 2 tbsp (30 ml) unsalted butter, melted
- 1 medium red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1/4 cup (50 g) granulated sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/4 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) vegetable oil or lard for warming tortillas
- Lime wedges for serving
- Fresh cilantro leaves for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make quick pickled onions: in a small saucepan combine vinegar, water, sugar, and 1 tsp (5 ml) salt. Warm gently until sugar dissolves. Place thinly sliced red onion in a bowl or jar and pour hot pickling liquid over; let sit at least 15 minutes (longer for a stronger pickle).
2. Prepare the cheese: if quesillo is in a disc or ball, tear or slice into thin strips or pieces so it melts/softens quickly when warmed. Keep at room temperature.
3. Warm tortillas: heat a skillet over medium heat, brush lightly with oil or a little lard. Warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.
4. Assemble quesillos: place a warm tortilla on a work surface, add roughly 2 oz (55 g) softened quesillo in the center, fold or roll the tortilla to enclose the cheese. If desired, return the rolled quesillo to the skillet briefly seam-side down and brush with melted butter to warm through and encourage melting.
5. Dress and serve: top each quesillo with a spoonful of crema fresca, a generous portion of pickled onions (drain before using), and a sprinkle of black pepper and cilantro. Serve immediately with lime wedges.
6. To store: keep pickled onions refrigerated up to 1 week and assemble quesillos fresh for best texture and flavor.

1. Make quick pickled onions: in a small saucepan combine vinegar, water, sugar, and 1 tsp salt. Warm gently until sugar dissolves. Place thinly sliced red onion in a bowl or jar and pour hot pickling liquid over; let sit at least 15 minutes (longer for a stronger pickle).
2. Prepare the cheese: if quesillo is in a disc or ball, tear or slice into thin strips or pieces so it melts/softens quickly when warmed. Keep at room temperature.
3. Warm tortillas: heat a skillet over medium heat, brush lightly with oil or a little lard. Warm each tortilla 20–30 seconds per side until pliable and slightly charred. Keep warm wrapped in a clean towel.
4. Assemble quesillos: place a warm tortilla on a work surface, add roughly 2 oz (55 g) softened quesillo in the center, fold or roll the tortilla to enclose the cheese. If desired, return the rolled quesillo to the skillet briefly seam-side down and brush with melted butter to warm through and encourage melting.
5. Dress and serve: top each quesillo with a spoonful of crema fresca, a generous portion of pickled onions (drain before using), and a sprinkle of black pepper and cilantro. Serve immediately with lime wedges.
6. To store: keep pickled onions refrigerated up to 1 week and assemble quesillos fresh for best texture and flavor.