Quintonil Quesadillas

Yamilette González
Yamilette González
Pay tribute to Mexican gastronomy with these quintonil quesadillas! In addition to being an easy and quick option, they are perfect for any time of day and can be accompanied by your favorite hot sauce. Will you resist the craving for these quintonil quesadillas?Did you know? Quintoniles are a type of edible herb used in the preparation of all kinds of dishes, but they are also used for medicinal purposes.Click to see more Mexican food recipes!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • vegetable oil vegetable oil
  • 1 cup onion, finely chopped 1 cup onion, finely chopped
  • 1 clove garlic, finely chopped 1 clove garlic, finely chopped
  • 2 cups quintonil herb (pigweed), cleaned and disinfected
  • 1 cup requesón
  • epazote
  • 2 cups corn masa flour, for the dough
  • 1 cup wheat flour, for the dough 1 cup wheat flour, for the dough
  • 1/2 cups water, for the dough 1/2 cups water, for the dough
  • 1 teaspoon baking powder, for the dough 1 teaspoon baking powder, for the dough
  • salt, for the dough salt, for the dough
  • vegetable oil, for frying vegetable oil, for frying
  • red salsa, for serving
Preparation
30 mins
25 mins
Low
  • Heat the oil in a skillet over medium heat. Add the onion and garlic and cook the quintoniles for 3 more minutes. Finally, add the ricotta and epazote and cook for 5 more minutes.
  • For the dough: combine the corn flour, wheat flour, water, and baking powder in a bowl and mix until integrated to obtain a homogeneous dough.
  • Place a ball of dough in the tortilla press, flatten it, and fill with the quelites. Close the quesadilla.
  • Heat the oil in a saucepan over medium heat and fry the quesadillas for 5 minutes. Place on absorbent paper to remove excess fat.
  • Serve the quintonil quesadillas with red salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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