RECIPES

SOBRASADA QUESADILLAS

SOBRASADA QUESADILLAS

BY CHEF DOREEN COLONDRES

Fermín Iberico a Cut Above
Doreen Colondres Chef Latina

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

Picture by: Allie A La Carte for La Cocina No Muerde

Servings: 1 | Prep/Cooking Time: 15 minutes

INGREDIENTS:

Traditional Corn Tortillas (or flour)
Mexican Oaxaca Cheese (or fresh mozzarella)
Sobrasada Iberica
Black beans
Cilantro
Serrano
Pico de Gallo (on the side)

PROCEDURE:

To fill the quesadilla, place the filling on tortilla, then add the other tortilla on top or add the filling to half of the tortilla and fold it (more traditional in Mexico). Start with the cheese, top with the sobrasada, the beans, some cilantro, serrano or jalapeño and then finish with another sprinkle of cheese.

Place the quesadilla in a dry skillet over medium low heat. Cook uncovered on both sides until crispy and cheese is molten – about 2 to 3 minutes.

Serve with pico de Gallo on the side.

NOTES:

It doesn’t matter if you use corn or flour tortilla, Quesadillas are a universal language that makes everyone happy. Try this version with Oaxaca cheese and Sobrasada Iberica, it is juicy, crispy and simply irresistible.

Picture by: Allie A La Carte for La Cocina No Muerde

Servings: 1 | Prep/Cooking Time: 15 minutes

INGREDIENTS:

Traditional Corn Tortillas (or flour)
Mexican Oaxaca Cheese (or fresh mozzarella)
Sobrasada Iberica
Black beans
Cilantro
Serrano
Pico de Gallo (on the side)

PROCEDURE:

To fill the quesadilla, place the filling on tortilla, then add the other tortilla on top or add the filling to half of the tortilla and fold it (more traditional in Mexico). Start with the cheese, top with the sobrasada, the beans, some cilantro, serrano or jalapeño and then finish with another sprinkle of cheese.

Place the quesadilla in a dry skillet over medium low heat. Cook uncovered on both sides until crispy and cheese is molten – about 2 to 3 minutes.

Serve with pico de Gallo on the side.

NOTES:

It doesn’t matter if you use corn or flour tortilla, Quesadillas are a universal language that makes everyone happy. Try this version with Oaxaca cheese and Sobrasada Iberica, it is juicy, crispy and simply irresistible.

Fermín Iberico a Cut Above
Fermín Iberico a Cut Above

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

2023-07-01T17:01:27+00:00

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