For quesadillas

  • 1 pkg (10 oz) Queso Oaxaca, pulled apart, shredded
  • Tortillas (flour or corn, Mexicans prefer corn)

For salsa

  • 2 tomatoes
  • Jalapenos (more or fewer for desired heat)
  • 2 cloves garlic
  • 1 medium onion, diced
  • salt


  1. Combine salsa ingredients in blender or food processor. Pulse a few times until salsa reaches desired texture.
  2. Heat comal (Mexican cast-iron griddle. A standard or cast-iron skillet can substitute) until very hot
  3. Lay out tortilla, layer shredded cheese, top with second tortilla
  4. Heat until cheese begins to melt
  5. Flip to crisp other side
  6. Remove once cheese starts to run
  7. Slice into wedges
  8. Top with salsa… buen provecho!

(For variety any number of ingredients can be added to the cheese layer, including grilled meats, cooked veggies, etc.)


Comments are closed.