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By Doreen Colondres

It doesn’t matter if you use corn or flour tortilla, Quesadillas are a universal language that makes everyone happy. Try this version with Oaxaca cheese and Sobrasada Iberica, it is juicy, crispy and simply irresistible.


Traditional Corn Tortillas (or flour)
Mexican Oaxaca Cheese (or fresh mozzarella) Sobrasada Iberica
Black beans
Pico de Gallo (on the side)


To fill the quesadilla, place the filling on tortilla, then add the other tortilla on top or add the filling to half of the tortilla and fold it (more traditional in Mexico). Start with the cheese, top with the sobrasada, the beans, some cilantro, serrano or jalapeño and then finish with another sprinkle of cheese.

Place the quesadilla in a dry skillet over medium low heat. Cook uncovered on both sides until crispy and cheese is molten – about 2 to 3 minutes.

Serve with pico de Gallo on the side.

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