Melted Oaxaca Cheese with Grilled Vegetables
Quesillo oaxaqueño — that stretchy, mild cheese — gets melted into golden pools alongside charred spring onions and nopales. A 15-minute skillet dinner that's pure comfort.
- Total time
- 15 min
- Servings
- 2
- Calories
- 420
- Protein
- 22g
Ingredients
- 12 oz quesillo oaxaqueño (or mozzarella if unavailable)
- 4 whole spring onions, trimmed
- 2 whole nopales (cactus paddles), cleaned
- 3 tbsp olive oil
- ½ whole lime
- 1 pinch salt and pepper
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add spring onions and nopales; sear 3–4 minutes per side until charred and tender.
- 3
Push vegetables to the edges. Add remaining 1 tbsp oil to the center.
- 4
Tear quesillo into chunks and add to the center. Cook 2–3 minutes until cheese melts and strings form.
- 5
Squeeze lime juice over everything. Season with salt and pepper to taste.
- 6
Serve immediately while cheese is hot and stretchy.
Tools you’ll need
- 12-inch skillet or comal
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