Crispy Quesadilla “Fries”

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  • PREP TIME
    5 Mins
  • COOK TIME
    10 Mins
  • SERVINGS
    Serves 2
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Crispy Quesadilla “Fries”

I don’t know what it is about kids and fries, but if my daughter, Lana, is within sniffing range of a kids menu, chances are she’s got fries on the brain. Since I’m not super comfortable deep-frying at home (a French fry-initiated grease fire nearly burned down the kitchen in my childhood home – who can blame me!?), these quesadilla “fries” make an appearance quite regularly. And who can resist a meal where fries are the main event? Certainly not me!

The technique for these quesadilla fries is nothing new: tortilla, cheese, tortilla, grill. BUT it’s the crispy coating of frico’d Cacique® Cotija on these guys that gives them their sturdy “fry” likeness once they’re cut into thick strips. With a side of cool Crema Mexicana Agria for dipping – and a veritable bounty of equally snacky veggie sticks alongside — this is the kind of recipe that makes eating in feel just a little more like eating out. Now I just need to print up the kids menus…

WHAT YOU NEED:

Cotija
Cotija
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Crema Mexicana
Crema Mexicana
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Manchego
Manchego
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Oaxaca
Oaxaca
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  • 2 large 10” flour tortilla
  • 1 Tbsp. unsalted butter, softened
  • 2 oz. Cacique® Cotija Cheese, finely grated*
  • 2 oz. Cacique® Manchego Cheese, shredded
  • 2 oz. Cacique® Oaxaca Cheese, shredded
  • Cacique® Crema Mexicana Agria, for serving
  • Salsa, for serving
  • Carrots, celery + apples, cut into large matchsticks, for serving

HOW TO MAKE IT:

  1. Preheat a large cast iron or nonstick pan over medium heat. Line a large plate with paper towels. Spread ½ Tbsp. butter on one side of each tortilla. Sprinkle Cotija cheese evenly over the top, pressing lightly to adhere.
  2. To assemble quesadilla, lay one tortilla Cotija-coated side DOWN in the preheated skillet. Carefully and quickly top with the grated cheeses, then place second tortilla Cotija-coated side UP on top.
  3. Cook until Cotija is deeply browned and shredded cheeses are melted, 3-5 mins. (If Cotija is browning too quickly, reduce heat to low and tent pan loosely with foil.) Carefully flip quesadilla and brown second side. Remove quesadilla to paper towel-lined plate and allow to cool until cheese begins to set. Cut quesadilla in half, and then cut each half crosswise into “fries.”
  4. Serve “fries” with Crema Mexicana Agria, your favorite salsa + fresh fruit/veggie sticks. Enjoy!
  5. *NOTE: I find the easiest way to finely grate the Cotija is with a food processor. Just break large chunks of cheese off the wheel, place them in the food processor, and pulse to desired fineness. (Store any leftover grated Cotija in a sealed container in the fridge and use it to top soups, salads, pasta or -- our favorite -- garlic bread.)