NicaraguanBrunch

Recipe Story

origins & traditions

This beloved Nicaraguan street food turned brunch favorite combines the richness of quesillo, a stringy white cheese similar to mozzarella, with the natural sweetness of ripe plantains and the bright acidity of salsa rosada. Originating from the town of Nagarote, quesillo has been a staple of Nicaraguan cuisine for generations. The dish showcases the simplicity and ingenuity of Central American cooking, where humble ingredients are transformed into something truly special. The warm tortillas cradle the melted cheese and pickled onions, while the tajadas provide a satisfying crunch. The salsa rosada, made with tomatoes, mayonnaise, and a hint of spice, ties everything together beautifully. Perfect for weekend brunches or any casual gathering, this dish represents the heart of Nicaraguan home cooking and brings authentic Central American flavors to your table.

Instructions

step by step

0/8 done

Prepare the quesillo filling: In a small bowl, crumble the cheese-mozzarella into small pieces. Thinly slice the onions and place them in a bowl with vinegar-white, salt, and a pinch of sugar. Let the onions pickle for 15 minutes while you prepare other components.
Make the salsa rosada: Dice the tomatoes finely and place in a bowl. Add mayonnaise, a squeeze of lime juice, hot-sauce to taste, salt, and black-pepper. Mix well until combined into a smooth pink sauce. Refrigerate until serving.
Prepare the tajadas: Peel the plantain and slice diagonally into 1/4-inch thick pieces. Heat vegetable-oil in a skillet-12 over medium-high heat. Fry the plantain slices in batches for 2-3 minutes per side until golden brown and crispy. Remove and drain on paper towels. Sprinkle lightly with salt.
Warm the tortillas: Heat a separate skillet-8 over medium heat. Warm each tortilla for about 30 seconds per side until soft and pliable. Keep warm wrapped in a clean kitchen towel.
Prepare the sour-cream mixture: In a small bowl, thin the sour-cream with a tablespoon of milk to create a drizzling consistency. Season with a pinch of salt.
Assemble the quesillo: Lay a warm tortilla flat. Place a generous portion of the crumbled cheese in the center. Top with pickled onions and drizzle with the thinned sour-cream. Fold the tortilla over once or roll it gently to enclose the filling.
Plate and serve: Arrange the quesillo rolls on serving plates. Place 3-4 tajadas alongside each portion. Drizzle the salsa rosada over the top or serve on the side. Garnish with fresh cilantro if desired.
Serve immediately while the tortillas are warm and the tajadas are still crispy for the best texture and flavor experience.

Quesillo con Tajadas y Salsa Rosada

4.6 (24)

A traditional Nicaraguan brunch featuring soft corn tortillas wrapped around creamy quesillo cheese, served with crispy fried plantain slices and tangy pink sauce for a perfect balance of textures and flavors.

medium

45 min

4 servings

Ingredients

0 of 14 checked

Main Components

300 grams cheese-mozzarella, crumbled
8 pieces tortillas, warmed

Tajadas

2 pieces plantain, peeled and sliced diagonally

Pickled Onions

1 pieces onions, thinly sliced
3 tablespoons vinegar-white

Salsa Rosada

2 pieces tomatoes, finely diced
4 tablespoons mayonnaise
1 pieces lime, juiced
1 teaspoons hot-sauce

Toppings

6 tablespoons sour-cream, thinned with milk

Frying

4 tablespoons vegetable-oil

Garnish

2 tablespoons cilantro, chopped (optional)

Seasoning

2 teaspoons salt
1 teaspoons black-pepper, ground

Chef Tips

expert advice

•For the most authentic experience, use fresh masa tortillas if available at Latin markets.

•The cheese should be at room temperature for easier handling and better melting.

•If quesillo cheese is unavailable, fresh mozzarella or string cheese makes an excellent substitute.

•Adjust the heat level of the salsa rosada by adding more or less hot sauce to suit your preference.

•The pickled onions can be made a day ahead and stored in the refrigerator.

•For extra flavor, add a pinch of oregano to the pickled onions.

•Choose plantains that are yellow with black spots for the perfect balance of sweetness and firmness when frying.

•The tajadas can be kept warm in a low oven if serving a crowd.

•This dish is best enjoyed immediately but can be prepared in stages for easier assembly during brunch service.

Nicaraguan

⭐ Highly Rated

1h 30mmedium