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Andres

Andres NH

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Recipe of Quesadilla de Chicharrón Pressed
Andres

Andres NH

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Recipe of Quesadilla de Chicharrón Pressed
Recipe

Quesadilla de Chicharrón Pressed

30 mins
Low
4.5
|
89
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Typical quesadillas with a different touch using cactus tortillas to make them lighter.
Learn more about Andres NH

Ingredients

12 portions
  • 1/2 kilos pork rind, pressing
  • 7 guajillo chilies
  • 1/2 liters Water
  • 1 garlic
  • 1 piece onion, boy
  • 12 tortillas, nopal
  • 6 slices manchego cheese
  • 1/2 lettuce

Preparation

Devein the guajillo chiles and wash and chop the lettuce finely.
Put the water to heat and add the deveined chiles and leave to boil.
In a blender add the peeled garlic, onion, cooked chiles and a little water used in the cooking.
In a pan, put the fried pork crackling for about 8 minutes, in the cooking the excess fat must be removed.
Add the sauce generated to our pork rind and stir. Allow to season for 4 minutes.
In a comal to light over medium heat and place 4 tortillas add a slice of cheese to each and a portion of pork rind and fold in half.
Repeat the previous step for the remaining tortillas.
Once the quesadillas are ready, add lettuce to taste.

TIPS

You can change Manchego cheese for Oaxaca cheese. In addition to the quesadillas may be accompanied with green sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Manuel Esquivel
29/12/2017 15:50:49
Una buena sugerencia para la cena.
Annie Vera
04/01/2016 15:17:17
A través de Android Deliciosas!

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