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Nicaraguan Quesillo
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Nicaraguan Quesillo | How to make Corn Tortilla with Cheese

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 a popular street food from Nicaragua.
Course Snacks
Cuisine Nicaragua
By Cook Method Stovetop
Occasion Evening Snack
By Diet Vegetarian
Dish Type International Flatbread, Street Food
Author Srivalli

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.
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