Traditional Nicaraguan Dishes
Nicaraguan Quesillo: Traditional Nicaraguan Recipe, Easy and Delicious
Homemade Nicaraguan quesillo with hot corn tortilla, melted cheese, pickled onion, cream, and its characteristic brine. A popular preparation in Nicaragua, especially associated with León and La Paz Centro.
Prepare six quesillos with an irresistible combination of textures: flexible tortilla, elastic cheese, crunchy onion, smooth cream, and a touch of acidic brine.
01
Ingredients
Have everything ready before you begin.
- ✓6 large and flexible corn tortillas
- ✓600 g of quesillo cheese, Oaxaca cheese, or string cheese
- ✓2 medium white onions
- ✓120 ml of white vinegar
- ✓120 ml of water
- ✓1 teaspoon of salt for the onion
- ✓1/2 teaspoon of salt for the cheese
- ✓300 ml of sour cream or Nicaraguan cream
- ✓6 tablespoons of onion brine
02
Step-by-step method
- 01
Pickling the Onion
Cut the onions into very thin strips. Place them in a container with the vinegar, water, and a teaspoon of salt. Mix and let it rest for at least 20 minutes, until they are crunchy, slightly acidic, and translucent.
- 02
Portioning the Cheese
Divide the 600 g of cheese into six equal portions, approximately 100 g each. You can use Nicaraguan quesillo, Oaxaca cheese, or string cheese; a low-moisture mozzarella also works.
- 03
Heating the Tortillas
Heat a comal or large skillet over medium heat, without oil. Heat each tortilla for about 30 seconds on each side, just until it is flexible. Keep the six tortillas covered with a clean cloth.
- 04
Melting the Cheese
Place a hot tortilla in the skillet, add a portion of cheese in the center, and fold it in half. Cook over medium-low heat for one or two minutes on each side, pressing gently, until the cheese melts without hardening the tortilla.
- 05
Adding the Complements
Carefully open the melted tortilla. Add a generous tablespoon of cream, part of the pickled onion, a tablespoon of its brine, and a pinch of the salt reserved for the cheese.
- 06
Rolling the Quesillo
Roll the tortilla over itself to form a compact cylinder, trying to distribute the filling well. Serve it directly on a plate or wrap it in food paper.
- 07
Repeating the Preparation
Repeat the procedure with the other five tortillas. If necessary, keep the first quesillos lightly covered in a very low oven, around 80 °C, so they don't dry out.
- 08
Serving Immediately
Place the six quesillos together in a dish, with the ends of the roll facing down. Serve them hot, when the cheese is still soft and its strands, the onion, and the cream can be appreciated.
- Let the onion rest for at least 20 minutes so it takes on flavor without losing all its crunchy texture.
- Use medium-low heat so the cheese melts before the tortilla hardens.
- If the cheese takes a long time to melt, cover the skillet for 30 seconds to retain the heat.
- Don't overfill or completely drain the onion: a small amount of brine provides part of the characteristic flavor.
- If the cream is too thick, mix it well before using it; there's no need to add another ingredient.
- Serve the quesillos immediately to preserve the elasticity of the cheese and the freshness of the cream.