I grew up in a household that truly adored cheese. We had a dedicated cheese drawer that held numerous kinds – blue cheese, smoked gouda, La Vaquita and more.

As I began taking out the Queso Fresco (a versatile crumbling cheese) and Oaxaca (a wonderful melting cheese with a savory, mellow, buttery flavor), to make Roasted Two-Pepper Quesadillas, I took out the Crema Mexicana and realized I had to incorporate it as well. After a quick label read I realized I was going to be making two meals with La Vaquita.

First off, my favorite recipe because of the swiftness and tastiness. A berry fruit (blueberries, blackberries and raspberries) bowl topped with Crema Mexicana. Ah, so delicious! Now, onto the quesadilla recipe.

3 tablespoons corn oil
6 corn tortillas
1 poblano pepper
1 red bell pepper
1 yellow onion, thinly sliced into strips
1 1/2 cups grated quesadilla cheese – I used the Oaxaca in place of grated cheese
1/2 cup of La Vaquita® Queso Fresco

Preheat oven to 400 degrees. On a baking sheet, toss poblano and red bell pepper in 1 tablespoon of corn oil.

Roast for 10-12 minutes until blistered. Remove from heat and place in a bowl. Cover with plastic wrap and let sit for 5 minutes to steam.

Under running water in the sink, remove skin from peppers and then cut into strips the same size as onion.

Combine quesadilla cheese, La Vaquita® Queso Fresco, peppers and onion in a bowl.

In a nonstick pan, heat a tablespoon of corn oil over medium high heat.

Place one tortilla on pan and then top with 4 tablespoons of cheese and pepper mix.

Top with second tortilla. When cheese begins to melt and bottom tortilla begins to brown, flip the quesadilla.

Repeat for remaining 2 quesadillas. Garnish with more La Vaquita® Queso Fresco before serving.


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