4 Serves
102 Mins
Prepare the pickled onions by slicing them thinly and soaking them in vinegar and salt, allowing them to marinate for at least 45 minutes.
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MexicanVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
15 µg / 400 µgCalcium
49 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
81 mg / 1,250 mgPotassium
187 mg / 4,700 mgSodium
608 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
8 g / 50 gSaturated Fat
8 g / 20 gCholesterol
9 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat the vegetable oil in a frying pan over medium heat to prepare for warming the tortillas.
Warm the corn tortillas in the pan until soft and pliable, then place the quesillo cheese in the center of each.
Top the cheese with the prepared pickled onions and a generous drizzle of cream, then roll the tortillas tightly to serve.
9
g62
g7
g
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Kenyan