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Carlos Lieja

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Recipe of Romerito's Quesadillas
Carlos

Carlos Lieja

Recipe of Romerito's Quesadillas
Carlos

Carlos Lieja

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Romerito's Quesadillas

35 minutes
Easy
4 servings
1
Take advantage of the season of romeritos, preparing these easy and delicious romerito´s quesadillas, with an aromatic touch of epazote, stuffed with Oaxaca cheese that will melt you with flavor!
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Ingredients

  • 2 cups of Romeritos
  • 1 liter of Water
  • 1 tablespoon of oil
  • 1/4 of piece of onion
  • 1 clove of Garlic
  • 1 piece of guajillo chile cut into strips
  • 3 leaves of epazote
  • to taste of Salt
  • 1 1/2 cups of Oaxaca cheese
  • 12 pieces of Corn tortillas
  • to taste of Red sauce to serve

    Preparation

    Clean the romeritos, removing the stem.
    Cook 7 minutes in hot water with salt. Drain and reserve.
    In a pan over medium heat add the oil, sauté the onion, add the garlic, the guajillo chile, cook until they release their juice.
    Add the romeritos, season with salt, add the epazote leaves and cook for 5 minutes. Reserve.
    Heat the tortilla in a comal over medium heat add the romeritos, oaxaca cheese and cook until melted.
    Serve with red sauce.

    PRESENTATION

    On a clay plate served with red sauce.

    TIPS

    Because of its high water content the romeritos reduce considerably,

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    317
    kcal
    16%
    Carbohydrates
    13.4
    g
    4.5%
    Proteins
    21.4
    g
    43%
    Lipids
    22.9
    g
    35%
    Fiber
    2.8
    g
    5.5%
    Sugar
    5.0
    g
    5.5%
    Cholesterol
    67.0
    mg
    22%
    Esha
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