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Carlos Lieja

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Romerito's Quesadillas

20 mins
15 mins
Low
37
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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

4 portions
  • 2 cups rosemary
  • 1 liter Water
  • 1 tablespoon oil
  • 1/4 onions
  • 1 clove garlic
  • 1 guajillo chili, cut into strips
  • 3 leaves epazote
  • to taste salt
  • 1 1/2 cups Oaxaca cheese
  • 12 corn tortillas
  • to taste 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

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