Cheese Quesadilla with Curtido Recipe
Take a walk on the wild side with us on a on a flavor-packed journey south of the border. In this recipe, we’ll delve into the world of quesadillas with a El Salvadoran twist using WildVINE Curtido Authentic Latin American Slaw. We’re elevating the classic quesadilla experience with a harmonious blend of gooey melted cheese and the tangy crunch of Curtido, a traditional Salvadoran cabbage slaw. Discover how pickled veggies can transform this family favorite!
INGREDIENTS NEEDED
12 corn tortillas
1 cup wildVine Curtido brine removed
½ cup coleslaw mix or shaved cabbage
¼ cup cilantro, roughly chopped
¼ cup green onions, sliced
½ cup charred corn (fresh or frozen)
1 ½ cup Mexican blend cheese, shredded
½ tsp cumin
TIME
10 minutes
YIELDS
Serves 6
DIRECTIONS
1. In a medium bowl toss together wildVine Curtido, cabbage, cilantro, green onion and cheese. Sprinkle with salt, pepper and cumin, toss to combine.
2. Place a 10 inch nonstick skillet over medium heat, spray pan with avocado oil and heat.
3. Once pan is warm, add one tortilla, top with heaping ½ cup mixture and spread evenly over tortilla, top with another tortilla and spray the top with oil.
4. Cook over medium heat for 2-4 minutes until cheese is starting to melt and tortilla is brown and crisp, flip and cook for 1-2 more minutes.
5. Remove from pan, let rest 2 minutes before cutting. (repeat above steps until all tortillas have been used).