Romeritos Quesadillas

Carlos Lieja
Take advantage of the romeritos season by preparing these easy and delicious romeritos quesadillas, with an aromatic touch of epazote, filled with Oaxaca cheese that will melt in your mouth!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 cups romeritos
  • 1 liter water
  • 1 tablespoon vegetable oil
  • 1/4 onions
  • 1 clove garlic
  • 1 guajillo chile, cut into strips
  • 3 leaves epazote
  • salt
  • 1 1/2 cups Oaxaca cheese
  • 12 corn tortillas
  • red salsa, to accompany
Preparation
20 mins
15 mins
Low
  • Clean the romeritos by removing the stem.
  • Cook for 7 minutes in hot salted water. Drain and set aside.
  • In a skillet over medium heat, add the oil, sauté the onion, add the garlic, the guajillo chili, and cook until they release their juices.
  • Add the romeritos, season with salt, add the epazote leaves, and cook for 5 minutes. Set aside.
  • Heat the tortilla on a griddle over medium heat, add the romeritos, the Oaxaca cheese, and cook until it melts.
  • Serve accompanied by a little red sauce.

Nutritional Information

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