Quesadillas de Harina Sonorenses (Sonoran Cheese Quesadillas)
Big folded flour tortillas filled with stretchy melted cheese and crisped on the griddle, served with lime crema and salsa.
Made with Salsa roja (cooked red salsa) and Lime crema (Mexican soured cream sauce) and Flour tortillas. Make a batch of the base first, then this takes minutes. Skip to the method
- Time20 min
- LevelEasy
- Costabout £1.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat a large frying pan or griddle over a medium heat and brush lightly with oil.
- 2
Lay a flour tortilla in the pan and scatter 100 g of cheese over one half, with a few jalapeno slices and spring onion.
- 3
Fold the empty half over the cheese and press down gently. Cook for 2 minutes until golden underneath.
2 min - 4
Flip and cook for 1 to 2 minutes more until crisp and the cheese has fully melted.
1 min 30 s - 5
Repeat with the remaining tortillas, keeping the cooked ones warm in a low oven.
- 6
Cut each quesadilla in wedges and serve with your lime crema (see the base recipe), your salsa roja (see the base recipe) and lime wedges.
Tips
- Use a melting cheese with some moisture. Dry cheeses such as Parmesan will not stretch.
- Keep the heat medium. Too hot and the tortilla burns before the cheese melts.
- Press with a spatula as they cook to get an even golden surface.
- Add cooked mushrooms, peppers or shredded chicken for a heartier quesadilla.
Storing and freezing
Best eaten straight away. Leftovers keep in the fridge for up to 2 days and reheat in a dry pan until steaming hot all the way through.
Questions
Can I use any cheese?
Yes. In Sonora, queso asadero or Chihuahua cheese is used. In the UK, mozzarella, Monterey Jack or a mild Cheddar all melt well.
Why are flour tortillas used in Sonora?
Wheat flour tortillas are the traditional tortilla of Sonora and northern Mexico, where wheat is grown more widely than corn.
Can I make these ahead?
Assemble them up to 4 hours ahead and keep covered in the fridge. Cook them just before serving for the best crisp texture.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.