Quesadilla Fritas (Fried Quesadillas) With Pickled Jalapeños, Cilantro, and Chipotle Crema Recipe

Name: Quesadilla Fritas (Fried Quesadillas) With Pickled Jalapeños, Cilantro, and Chipotle Crema Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 chipotle pepper canned in adobo, plus 1 tablespoon adobo sauce; 1/2 cup Mexican Crema, or 3 tablespoons sour cream mixed with 1 tablespoon milk; Two 8-inch flour tortillas; 4 ounces (1/4 pound) grated Jack, Cheddar, or Oaxacan string cheese; 2 to 3 pickled jalapeños, finely minced; 2 tablespoons chopped fresh cilantro leaves; 3 tablespoons vegetable oil; Kosher salt

Rather than griddling or frying in a small amount of oil, these flour-tortilla quesadillas get shallow-fried in enough hot oil that their surfaces blister and bubble into a crisp, crackly, and altogether more flavorful golden-brown crunch. The filling can be as simple or as radical as you'd like, but at the very least, I like to add a couple of chopped up pickled jalapeños and some fresh cilantro to balance out the richness of the cheese.

Note: for a heartier quesadilla, add 1 to 2 ounces of shredded chicken, cooked mushrooms, cooked beans, or any other desired filling to the cheese mixture before stuffing them.

Quesadilla Fritas (Fried Quesadillas) With Pickled Jalapeños, Cilantro, and Chipotle Crema Recipe

Prep 5 mins

Cook 10 mins

Active 15 mins

Total 15 mins

Serves 2 to 4 servings

Keep Screen Awake

1 canned chipotle pepper in adobo, plus 1 tablespoon adobo sauce
1/2 cup Mexican Crema, or 3 tablespoons sour cream mixed with 1 tablespoon milk
2 (8-inch) flour tortillas
4 ounces (1/4 pound) grated Jack, Cheddar, or Oaxacan string cheese
2 to 3 pickled jalapeños, finely minced
2 tablespoons chopped fresh cilantro leaves
3 tablespoons vegetable oil
Kosher salt

Spread half of cheese over one half of one tortilla, leaving a small border around the edge. Fold tortilla firmly in half to enclose the cheese. Repeat with remaining tortilla.
Heat oil in a 10-inch nonstick or cast iron skillet over medium heat until shimmering. Carefully add both folded tortillas to skillet and cook, shaking pan gently until first side is golden brown and puffed, 1 to 2 minutes. Carefully fip tortillas with a flexible slotted spatula, sprinkle with salt, and cook on second side until golden brown and puffed, 1 to 2 minutes longer. Transfer to a paper towel-lined plate and allow to rest 1 minutes. Cut each into four pieces, drizzle with chipotle crema, garnish with cilantro, and serve, passing extra crema tableside.

Nutrition Facts (per serving)
683	Calories
36g	Fat
71g	Carbs
19g	Protein

Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories	683
% Daily Value*
Total Fat 36g	46%
Saturated Fat 13g	66%
Cholesterol 51mg	17%
Sodium 1070mg	47%
Total Carbohydrate 71g	26%
Dietary Fiber 5g	17%
Total Sugars 1g
Protein 19g
Vitamin C 3mg	16%
Calcium 296mg	23%
Iron 5mg	26%
Potassium 272mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.