This traditional Nicaraguan street food is a celebration of bold flavors, where warm tortillas are filled with creamy cheese, tangy pickled onions, and a dash of hot sauce, creating a satisfying and savory snack. Originating from the bustling markets of Nicaragua, Quesillo encapsulates the essence of Nicaraguan culinary tradition and the use of locally sourced ingredients. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Nicaragua’s cherished culinary heritage.
For the Quesillo:
- 4 large flour tortillas
- 1 pound Oaxaca cheese or string cheese, cut into strips
- 1/2 cup sour cream
- 1/2 cup crumbled queso fresco or feta cheese
- 1 cup pickled onions (recipe below)
- Hot sauce, to taste (optional)
- Banana leaves or foil, for wrapping
For the Pickled Onions:
- 1 red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Start by preparing the pickled onions. In a bowl, combine the white vinegar, water, salt, and sugar. Stir until the salt and sugar are dissolved.
- Place the thinly sliced red onions in a clean, heatproof jar or bowl. Pour the vinegar mixture over the onions.
- Let the onions sit at room temperature for at least 30 minutes, or refrigerate them for a few hours to overnight to enhance the pickling.
- When ready to assemble the Quesillos, warm the flour tortillas in a dry skillet or microwave until they are pliable.
- Lay out a sheet of banana leaf or foil on a clean surface. Place a warm tortilla on top.
- Add a few strips of Oaxaca cheese or string cheese onto the center of the tortilla.
- Top the cheese with a spoonful of sour cream, pickled onions, crumbled queso fresco or feta cheese, and hot sauce if desired.
- Carefully fold in the sides of the tortilla and then roll it up tightly, securing the ends with the banana leaf or foil.
- Repeat the process to make the remaining Quesillos.
- Heat a skillet or griddle over medium heat. Cook the wrapped Quesillos on each side for about 2-3 minutes, or until the cheese is melted and the tortilla is lightly browned.
- Serve the Nicaraguan Quesillos hot, and enjoy the bold and savory flavors!