Mexican · Lunch
Melted Cheese Tacos
Corn tortillas filled with melted Oaxaca and Monterey Jack cheese, pan-crisped until the edges turn golden and lacy, folded around the molten center. Finished with pickled jalapeno, cilantro, and lime, this quesotaco pairs gooey cheese with a charred tortilla shell and bright acidity.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
478Calories
21.8gProtein
31.6gFat
29.4gCarbs
2.5gSugar
3.9gFiber
751mgSodium
72mgChol
15.9gSat Fat
310mgPotassium
580mgCalcium
1.6mgIron
0.9mcgVitamin B12
8mgVitamin C
vegetarian
low-cholesterol
rich-umami
quick-lunch
vegetarian
Instructions
1
Prep
Shred the queso Oaxaca and Monterey Jack cheese and combine in a bowl. Chop the cilantro and set aside.
2
Build
Lay the two corn tortillas flat, scatter the shredded cheese mix evenly over one half of each tortilla, then fold the other half over to close.
3
Fry
Heat the vegetable oil in a nonstick skillet over medium heat for 1 minute until it shimmers. Lay the folded tortillas in the skillet and cook 3 minutes per side until golden and the cheese melts and oozes from the edges.
4
Plate
Transfer the tacos to a plate, scatter the cilantro and pickled jalapeno over the top, and serve with the lime wedge and salt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5 oz142g queso Oaxaca
- 2 oz56g Monterey Jack cheese
- 44 small corn tortillas (about 2.1 oz/60g total)
- 4 tsp4 tsp vegetable oil
- 2 tbsp2 tbsp pickled jalapeno slices
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- a pinch of salt
