Romeritos Quesadillas
Carlos Lieja
Quick and easy, these romeritos quesadillas are the best dish to make the most of leftover romeritos from your Christmas dinner. Stuffed with perfectly melted Oaxaca cheese and featuring a fragrant touch of epazote, these romeritos quesadillas are the perfect recalentado dish!
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 thin strips
  • 3 leaves epazote
  • salt
  • 1 1/2 cups Oaxaca cheese
  • 12 corn tortillas
  • red salsa, for serving
Preparation
20 mins
15 mins
Low
  • Clean romeritos and trim the stems.
  • Cook 7 minutes in warm salted water. Drain and set aside.
  • In a skillet over medium heat, add oil and fry onion. Add garlic and guajillo chile and cook until their juices are released.
  • Add romeritos. Season with salt. Add epazote leaves and cook for 5 minutes. Set aside.
  • On a griddle over medium heat, heat tortillas and place romeritos and Oaxaca cheese on top. Cook until cheese melts.
  • Serve romeritos 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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