Pan-Seared Quesillo Cheese with Epazote and Toasted Corn Tortillas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Quesillo, the signature Oaxacan string cheese, pan-seared until golden and served with fresh epazote and warm toasted corn tortillas. This mexican-inspired vegetarian ready in about 15 minutes pairs quesillo (Oaxacan string cheese), chopped fresh epazote leaves, small corn tortillas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 3 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat until shimmering.
  2. Step 2: Cut 8 oz quesillo into 1/2-inch thick slices and sprinkle both sides with 1/2 tsp salt.
  3. Step 3: Place the quesillo slices in the skillet and cook for 2-3 minutes on each side until golden brown and slightly crispy on the edges but still melty inside.
  4. Step 4: Meanwhile, toast 6 small corn tortillas directly over an open flame or in a dry skillet for 30 seconds per side until warm and slightly charred.
  5. Step 5: Remove quesillo from skillet, sprinkle 1/4 cup chopped fresh epazote over the cheese while still hot to release aromatic flavors.
  6. Step 6: Serve pan-seared quesillo immediately with warm toasted tortillas and lime wedges for squeezing.

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Frequently asked questions

How long does Pan-Seared Quesillo Cheese with Epazote and Toasted Corn Tortillas take to make?

Total time is about 15 minutes (5 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Quesillo Cheese with Epazote and Toasted Corn Tortillas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chopped fresh epazote leaves from drying out.

Can I substitute ingredients in Pan-Seared Quesillo Cheese with Epazote and Toasted Corn Tortillas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Quesillo Cheese with Epazote and Toasted Corn Tortillas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Quesillo Cheese with Epazote and Toasted Corn Tortillas?

Mexican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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