Venezuelan Quesadilla
A twist on the classic Mexican dish, this Venezuelan version adds a smoky and spicy kick. Perfect for a quick and easy dinner.
Ingredients
- ●2 quesadilla
- ●1 block, shredded smoky cheeseMonterey Jack or Pepper Jack work well
- ●1/4 cup spicy sauceSalsa Roja or hot sauce of your choice
- ●1/2 cup, shredded vegan cheeseOptional, for an extra creamy filling
- ●1 cup caramelized onionsCooked with a bit of oil until sweet and tangy
- ●1 cup diced tomatoesFresh or canned, whichever you prefer
- ●1/4 cup chopped cilantroFresh for a burst of flavor
- ●to taste saltAdd a pinch to bring out the flavors
Instructions
- 1
Preheat a large skillet or griddle over medium heat.
- 2
In a bowl, mix together the cheese, spicy sauce, and vegan cheese (if using).
- 3
Place one quesadilla in the skillet and sprinkle a quarter of the cheese mixture onto half of the tortilla.
- 4
Add a spoonful of caramelized onions, diced tomatoes, and chopped cilantro on top of the cheese.
- 5
Fold the tortilla in half to enclose the filling.
- 6
Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
- 7
Flip the quesadilla and cook for an additional 2 minutes or until the other side is also crispy.
- 8
Repeat with the remaining quesadilla and filling.
- 9
Cut into wedges and serve hot with your favorite sides, such as salsa or guacamole.