Queso Fresco Quesadillas with Apricot-Chile Salsa

Name: Queso Fresco Quesadillas with Apricot-Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small apricots (about 3/4 cup), pitted and halved, sliced into thin wedges; 1 red jalapeno, thinly sliced; 1/2 small shallot, thinly sliced; 1/4 cup cilantro leaves, coarsely chopped; 2 tablespoons freshly squeezed lime juice; 1 tablespoon freshly squeezed orange juice; 1/8 teaspoon Kosher salt; Freshly ground black pepper; 1 teaspoon canola oil; Four 8-inch flour tortillas; 2/3 cup freshly grated mozzarella cheese; 1/4 cup crumbled queso fresco cheese

Servings: persons

3 small apricots (about 3/4 cup), pitted and halved, sliced into thin wedges
1 red jalapeno, thinly sliced
1/2 small shallot, thinly sliced
1/4 cup cilantro leaves, coarsely chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed orange juice
1/8 teaspoon Kosher salt
Freshly ground black pepper
1 teaspoon canola oil
Four 8-inch flour tortillas
2/3 cup freshly grated mozzarella cheese
1/4 cup crumbled queso fresco cheese

1
In a medium bowl, combine the sliced apricots, jalapeno, shallots, cilantro, lime and orange juices.
2
Season with salt and pepper and let stand.
3
In a non-stick skillet, heat 1/2 teaspoon of the oil.
4
Place one tortilla in the skillet and scatter half of each of the cheeses evenly over the top.
5
Top with the second tortilla and cook over moderately high heat until crisp on the bottom, about 3 minutes.
6
Carefully flip it over and cook for another 2-3 minutes until cheese is melted and the second side is golden.
7
Repeat with the remaining oil and second quesadilla.
8
Slice the quesadillas into wedges, transfer to a plate, and serve with the apricot salsa.

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 small apricots (about 3/4 cup), pitted and halved, sliced into thin wedges, 1 red jalapeno, thinly sliced, 1/2 small shallot, thinly sliced, 1/4 cup cilantro leaves, coarsely chopped, and more.

Yes, Queso Fresco Quesadillas with Apricot-Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!