Nicaraguan Quesillo are little corn tortillas that have melted cheese along with pickled onions and some sour cream. These are made with corn tortillas and a popular street food from Nicaragua.
Nicaraguan Quesillo means little cheese and these are served in little plastic bags so that the pickled onions don’t get lost. Also the cheese in Nicaragua is a soft and chewy white cheese. Since I have no access to the cheese that’s originally used, I used the Pizza Cheese along with some grated paneer for that soft cheese effect. From the recipe I read this, in Nicaragua, the onions are pickled in banana vinegar. I went as how this person replaced it in regular vinegar and also made the homemade tortillas as I was featuring the flatbread.
I checked and realised I am yet to write about the corn tortillas I usually make. I normally roll out as how we do with regular rotis and also handling corn flour is quite common in our house as Athamma is very fond of corn flour and I stock it regularly and often make the Indian version of these rotis. Come to think of it, it’s not much different than what we make. However, if you are interested to know how these corn tortillas are traditionally made in these places, you can check out this video. Also the original recipe was without chillies, so I added my own twist.
Nicaraguan Quesillo was actually my choice for Street Foods, but since I had to meet sub clause of Street foods in this A to Z International Flatbreads, I had to shift this to this Flatbreads theme. The other flatbread I had was Naan-E-Barbari, which is Afghan Bread, and then the Navajo Fry Bread. I will be making the fry bread sometime next! If you are interested to know what’s N for Street Food, Check my other space.
In A to Z International Flatbreads
A for Afghan Flatbread
B for Bale Hannina Chapathi
C Cascioni Romganoli
D for Dhal Puri
E for Emirati Khameer Bread
F for Focaccia di Recco
G for Gur aur Til ki Roti
H for Harcha
I for Injera
J for Janta Roti
K for Khobz al Tawa
L for Laffa Bread
M for Mitho Lolo
Step By Step Pictures for making Nicaraguan Quesillo
Nicaraguan Quesillo | How to make Corn Tortilla with Cheese
For the Guatemalan Tortillas
1 cup Corn Flour
1 / 4 cup All Purpose Flour
Water warm as required
A Pinch Baking Powder
1 /4 tsp Salt
All Purpose Flour for dusting as required.
Microwave the water for 30 to 40 secs and take the flours along with baking powder and salt in a wide bowl.
Slowly add the warm water and knead to form a dough. Let it rest for 10 to 15 mins.
Then pinch out balls and dust with all purpose flour.
On a rolling board, using a rolling pin, roll out as thin as possible. Ensure you always keep the tortilla dry by dusting well. Also, you shouldn’t apply too much pressure else the tortilla will get stuck to the board.
Heat a tawa and cook the corn tortilla on both sides till you see spots.
Remove and repeat with the rest of the balls. Keep the cooked tortillas in a box to keep it warm and soft.
For cheese stuffing
1 / 2 cup Paneer grated
1 /2 cup Mozzarella
1 /2 cup Onions Pickled
Salt to taste
Red Chilli Flakes
2 tsp Sour cream
Mix the grated paneer, mozzarella, onions, salt and red chillies.
Once the tortillas are ready, lay out a spoon of filling.
Warm this in the microwave for 30 secs till the cheese melts
Remove and drizzle the sour cream and fold over.