Quesa Cubano Recipes

CUBAN QUESADILLA

Cuban Quesadilla image

These Cuban Quesadillas are ridiculously easy to make, delicious, and bursting with flavor! Perfect for an easy, NO-FUSS meal.

Provided by Oriana Romero

Time 8h15m

Number Of Ingredients 6

Ingredients

4 flour tortillas or wheat tortillas ((fajita size))
1 - 2 cups Cacique Manchego, (shredded, (divided) (or more to taste))
4 slices dill pickles
2 cups Cuban pulled pork, ((divided) (see notes))
4 slices thick-cut ham ((divided))
4 teaspoons yellow mustard ((divided))

Steps:

Prepare the Cuban Pulled Pork following the recipe here. You can make this in advance. Slow cooker and pressure cooker instructions included.
Heat a skillet or large frying pan over a medium flame.
Place a flour tortilla in the center of the hot skillet, add 2 tablespoons cheese in one-half of the tortilla. Top cheese with 1 pickle slice, 1/2 cup pulled pork, and ham. Evenly spread 1 teaspoon mustard over the ham. Top with 2 more tablespoons of cheese. Fold one side of the tortilla to the opposite end.
Cook both sides until outside crisp and cheese has melted.
Repeat with remaining tortillas.

Nutrition Facts : Calories 545 kcal, Carbohydrate 19 g, Protein 43 g, Fat 32 g, SaturatedFat 18 g, Cholesterol 131 mg, Sodium 2341 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CUBANO SANDWICHES

Cubano Sandwiches image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.
Quick pickles:
Bring 3/4 cup water, 1/4 cup white vinegar, 3 tablespoons chopped onion, 1 tablespoon each salt and sugar, 1 teaspoon red pepper flakes and 3 minced garlic cloves to a boil; cook, stirring, 2 minutes. Pour over 1 sliced peeled large cucumber in a bowl and stir. Refrigerate 15 minutes.

PASTELES DE QUESO RECIPE BY TASTY

Pasteles De Queso Recipe by Tasty image

Here's what you need: all-purpose flour, salt, baking powder, granulated sugar, corn oil, large eggs, warm milk, shredded mozzarella cheese, water, canola oil, powdered sugar, api

Provided by Betsy Carter

Categories Desserts

Yield 25 pasteles

Number Of Ingredients 12

Ingredients

5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
2 teaspoons baking powder
3 teaspoons granulated sugar
2 tablespoons corn oil
5 large eggs
1 cup warm milk
1 ½ cups shredded mozzarella cheese, or Oaxaca cheese
water, or beaten egg white, for sealing
canola oil, for frying
powdered sugar, for dusting
6 cups api, for serving

Steps:

In a large bowl, sift together the flour, salt, baking powder, and sugar and whisk to combine.
Add the corn oil and whisk until well combined.
In a liquid measuring cup or small bowl, lightly beat together the eggs. Add the milk.
Gradually add the egg mixture to the dry ingredients. Mix until the dough begins to come together in a ball.
Transfer the dough to a lightly floured surface and knead for 10 minutes, until smooth.
Place the dough in a floured bowl. Cover with a kitchen towel or plastic wrap and let it rest for 45 minutes, or until dough has nearly doubled in size.
Roll the dough into about 25 smaller balls, or fewer if you prefer larger pasteles. Transfer to a baking sheet and cover with a kitchen towel so the dough balls don't dry out as you roll them out.
Working 1 at a time, roll each dough ball out into ⅛-inch (3 mm) thick ovals. Use an inverted bowl to cut out circles about 4-5 inches (10-13 cm) in diameter. Discard the dough scraps.
Add about a tablespoon of Oaxaca cheese to the center of each circle. Lightly wet the edge of the dough with water, then fold in half and seal using the repulgue technique or an empanada mold cutter.
Fill a large pot with canola oil and heat to 360°F (182°C).
Add several pasteles at a time to the hot oil and fry for about 5 minutes, or until crisp and golden brown. Drain on paper towels.
Dust the hot pasteles with powdered sugar. Serve with api, if desired.
Enjoy!

Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, Sugar 1 gram

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