A Nicaraguan street snack: a warm corn tortilla filled with soft fresh cheese, sour cream, and vinegar-pickled onions, then folded into a little package.
15 min prep 10 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the onion into thin half-moons and pickle it with the white vinegar and half of the salt for 15 minutes.
Warm the corn tortillas in a dry pan until both sides soften.
Slice the fresh cheese and place it in the center of a hot tortilla.
Drizzle sour cream over it and add the drained pickled onion.
Fold the tortilla into a packet, sprinkle with the remaining salt, and serve hot.
💡 Tip: Do not toast the tortilla too far; it should be hot but flexible, or it will break when folded.
🍽️ Serving suggestion: Serve quesillo hot as a street-style snack with optional hot sauce or lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~300
kcal calories
13
g protein
28
g carbs
16
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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