This is a compensated campaign in collaboration with Cacique Inc and Latina Bloggers Connect.
I love grilling and entertaining at home that is why this Cinco de Mayo I am planning a Mexican Quesadilla Fiesta for my friends and family inspired in three very popular quesadillas found at las taquerías in DF. This is the first time I am trying something new for Cinco de Mayo celebration and thought it will be fun to share my quesadilla party recipes for you to prepare at home too. So let´s party and remember quesadillas taste best when using authentic ingredients like Cacique Ranchero Queso Fresco. Let’s grill!
INGREDIENTS FOR “LA GRINGA” (this recipe makes three quesadillas)
- 3 pork fillets infused with pastor spices (see recipe for the marinade below)
- 3 slices of fresh pineapple
- 18 slices of Cacique Ranchero Queso Fresco (6 slices for each quesadilla)
- 6 flour tortillas medium size
- 1 cup of salsa taquera
Pastor Marinade: 1 dried ancho chile cooked or soaked on hot water,1 dried guajillo chile cooked or soaked on hot water, 2 garlic cloves, 1/3 cup of vinegar, 1 sobrecito of sazón condiment with annatto or 2 teaspoons of achiote, 1 teaspoon of oregano, 1 teaspoon of cumin 1 teaspoon of salt & pepper. Place all ingredients in the blender and rub the pork filets with this condiment. Let the fillets marinade for at least 2 hours.
Turn on your grill and let it reach a temperature of 350 degrees Fahrenheit. Start cooking your pork pastor fillets 10 minutes each side. Then place the fresh pineapple slices and grill for 5-7 minutes each side until getting the grilling marks. To build the quesadilla place the flour tortilla on the grill and add the Cacique Ranchero Queso Fresco cheese slices, then top with a pork fillet and the grilled pineapple, add more cheese and close the quesadilla with a second flour tortilla. Grill on both sides until golden brown and cut in 4 pieces. You can enjoy this quesadilla with salsa taquera. This quesadilla is very famous in DF where tacos al pastor are very popular. The name of “La Gringa” comes because of the fusion of the Mexican pastor flavors and the flour tortillas which are consumed mostly in the United States. The marriage between the Cacique cheese and the pastor pineapple flavors it is a party in your mouth.
INGREDIENTS FOR THE GRILLED PORTABELLA Y RAJAS QUESADILLA (this recipe makes three quesadillas) 3 Grilled portabella mushrooms (large) 3 poblano chile roasted and cut in rajas or strips 18 slices of Cacique Ranchero Queso Fresco (6 slices for each quesadilla) 6 flour tortillas medium size 1 cup of CremaMexicana Cacique 1 cup of salsa verde
Turn on your grill and let it reach a temperature of 350 degrees Fahrenheit. Start roasting the poblano peppers. When the peppers are fully roasted peel and cut in strips, set aside. Then grill the portabella mushrooms on both sides until getting the grilling marks. You can season the mushrooms with salt, garlic powder and pepper if desired. To build the quesadilla place the flour tortilla on the grill and add the Cacique Ranchero Queso Fresco cheese slices, then top with a grilled portabella mushroom and some poblano pepper rajas. Add more cheese and cover with a second flour tortilla. Grill the quesadilla on both sides until getting the grilling marks; serve and drizzle with crema mexicana Cacique and a side of salsa verde. This is a perfect vegetarian option for those guests not into meat.
INGREDIENTS FOR THE REFRIED BEANS AND CHEESE QUESADILLA (this recipe makes three quesadillas) 2 cups of refried black beans (can do pinto refried beans too) 18 slices of Cacique Ranchero Queso Fresco (6 slices for each quesadilla) 6 flour tortillas medium size 1 cup of avocado crema. Avocado Crema: 1 avocado Hass, 1 lemon juiced, 1/2 cuo of chopped cilantro, 2 jalapeño peppers, 1 cup of Crema Mexicana Cacique, 1 teaspoon of salt. Place all ingredients in the blender until getting a velvety sauce.
Turn on your grill and let it reach a temperature of 350 degrees Fahrenheit. Place the flour tortilla on the grill and add 1 or tow tablespoons of refried beans, spread evenly; then add Cacique Ranchero Queso Fresco cheese slices and cover with a second flour tortilla. Grill on both sides until golden brown and serve. Drizzle with guacamole sauce. The creaminess of the Cacique Ranchero Queso Fresco combined with the refried brans and the spicy guacamole sauce is heavenly. After all this quesadilla grilling I must say Cinco de Mayo parties aren’t complete without quesadillas as appetizers or main entrées. Don’t miss the Cacique Quesadilla Cook-Off one of my three quesadilla recipes will be facing off against Mely Martinez from Mexico in my Kitchen on May 1st, let the most delicious win!
Visit Cacique’s Go Auténtico to vote for my quesadilla recipes on May 1st, wondering which one is your favorite!
- Tex-Mex Veal Fajitas with Melted Cheese - June 23, 2024
- Spicy Mango Pineapple Chutney Recipe - November 17, 2022
- Squash Blossom Quesadillas Recipe - November 10, 2022
