Nicaraguan Quesillo is little corn tortillas that have melted cheese along with pickled onions and some sour cream. These are made with corn tortillas and 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, in Nicaragua, the onions are pickled in banana vinegar. I went as to how this person replaced it in regular vinegar and also made the homemade tortillas as I was featuring the flatbread.
I checked and realized 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 cornflour 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 chilies, 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
Ingredients Needed:
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 the 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 chilies.
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.
Serve hot.
Recipe
Nicaraguan Quesillo | How to make Corn Tortilla with Cheese
Ingredients
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.
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
Instructions
For the Guatemalan Tortillas
- 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.
How to assemble
- 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.
- Serve hot.
[inlinkz_linkup id=760137 mode=1]
Priya Suresh says
Quesillo looks amazing with all those cheeses went in it.i would like to enjoy this cheesey quesillo. I can have some rite now. Simply fabulous Valli.
Sandhiya says
Again Quesillo is something new to me and it looks so good !! Well made !!!Interesting to know how Quesillo is made in Nicaragua !!!
Vaishali Sabnani says
Valli you are posting breads which I have never heard of..seriously this Quesillo rocks with that melted cheese. It sounds so interesting and the last click with melted cheese is fantastic.
Harini says
Great find, Valli. It looks amazing with all the cheese peeking.
srividhya says
Pickled onions and cheese make an wonderful combo. Great find and would love gobble it up with some taco sauce.
Gayathri Kumar says
That is an interesting recipe Valli. I guess there is no street food without cheese. It looks so tempting..
Pavani says
I can see my cheese and roti loving son enjoying these freshly made Nicaraguan quesillo. Freshly made corn tortilla looks so soft and amazing. Pickled onions are a great addition to this otherwise plain dish.
Sharmila - The Happie Friends Potpourri Corner says
These cheesy roti looks yumm.. Love the yellow colour and looks really pleasing!!
mayurisjikoni says
Quesillo recipe is interesting. Love how soft it looks and the best part is the cheese and pickled onion filling. Looks delicious.
Priya Srinivasan says
Wow valli, that looks scrumptious! The pickled onions and cheese must have tasted awesome! Warm Bread with gooey cheese a fab combo!
manjulabharathkumar2016 says
wow such an delicious corn bread quesillo ,Loved how to came up with substitution for the cheese. Pickled onion and cheese stuffing sounds like a very interesting filling .. The picture with the melted cheese peeping is such an torcher, I would love to grab some from the screen !!.. You rock valli .. I was struggling with single themes and you impressed everyone with your more complicated sub themes , Hats off to you again !!
Sandhya Ramakrishnan says
Love the corn flatbread and they look so soft. Perfect quick snack to eat and I love the cheese and the pickled onions inside.
sapna says
I find it very difficult to roll the cornflour breads but you have rolled it so beautifully. Love the cheese filling.
Suma Gandlur says
The corn breads look soft and you have made them perfectly. I would have run to shop to buy some. These are super kid friendly flatbreads.
Padmajha PJ says
This is the first time I am hearing about banana vinegar! The bread is new as well. Got to know so many things from your post Srivalli. The filling sounds so delcious!
Simply Tadka says
What a interesting recipe.. love the cheese recipe and perfect for kids after school/