4 Serves
64 Mins
12 g
2 g
12 g
Carefully shred the Quesillo into thin, manageable strips using your hands to maintain its signature stringy texture.
Ingredients, vitamins, and health benefits
Quesillo
Cooking Oil
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KenyanVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
0 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
8 mg / 4,700 mgSodium
300 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 gPlace a non-stick skillet on the stove over low heat and lightly coat the surface with a small amount of cooking oil.
Add the shredded Quesillo to the skillet and cook slowly, stirring occasionally with a spatula until the cheese is melted and elastic.
Season the melted cheese lightly with salt and pepper to taste, then serve immediately while hot.
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgFolate
0 µg / 400 µgCalcium
3 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
1 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
8 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgAlcohol
0 g