Entree: Nicaragua – Northern Culinary Region – Quesillo (A thin corn tortilla filled with soft fresh cheese, tangy crema, and pickled onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 15 min

Additional 20 min

Total 1 hr 5 min

Ingredients

- 2 cups (240 g) masa harina (nixtamalized corn flour)
- 1 1/4 cups (300 ml) warm water, plus extra as needed
- 1 tsp (5 g) fine salt
- 2 tbsp (30 ml) vegetable oil (for cooking)
- 8 oz (225 g) queso fresco or other soft fresh white cheese, crumbled
- 1/2 cup (120 ml) Nicaraguan-style crema or Mexican crema / light sour cream
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water (for pickling)
- 1 tbsp (12 g) granulated sugar
- 1 tsp (5 g) kosher salt (for pickling)
- 8 small corn tortillas (if using store-bought) or use the masa above to make 8 tortillas
- Optional: fresh cilantro leaves, lime wedges, additional salt to taste

Instructions

1. Make quick pickled onions: Combine 1/2 cup (120 ml) white vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, and 1 tsp (5 g) salt in a small saucepan; bring to a simmer until sugar dissolves. Place thinly sliced red onion in a heatproof bowl, pour hot brine over onions, let cool to room temperature, then refrigerate at least 20 minutes.
2. Prepare masa dough (if making tortillas): In a bowl, mix 2 cups (240 g) masa harina with 1 tsp (5 g) salt. Gradually add 1 1/4 cups (300 ml) warm water and knead until a soft, pliable dough forms, about 2–3 minutes. If too dry, add water 1 tbsp (15 ml) at a time; if too sticky, add a pinch of masa.
3. Form tortillas: Divide dough into 8 equal portions (about 2 oz /55 g each). Press each portion into a 5–6 inch (12–15 cm) tortilla using a tortilla press lined with plastic, or roll between plastic sheets to about 1/8 inch (3 mm) thickness.
4. Cook tortillas: Heat a cast-iron skillet or comal over medium-high heat. Cook each tortilla 45–60 seconds per side until lightly browned and cooked through, brushing lightly with vegetable oil 1/2 tsp (2.5 ml) if desired for pliability.
5. Assemble quesillos: Place a warm tortilla on a plate, add about 1 oz (28 g) crumbled queso fresco (adjust to preference), drizzle 1–2 tbsp (15–30 ml) crema, and top with a spoonful of pickled onions. Fold the tortilla around the filling and secure with a toothpick if needed.
6. Serve: Arrange folded quesillos on a platter, garnish with cilantro and lime wedges. Serve immediately while tortillas are warm.