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Roasted Vegetable Oaxaca Quesadillas

Serves: 2
With warm spices and roasted fall vegetables, these Queso Fresco quesadillas are sure to please.


Product Image
  • 4 flour tortillas, 8 inch
  • 2 cups Rizo Bros Oaxaca Cheese
  • 1 cup diced acorn squash
  • 8 squash blossoms
  • 1 cup diced red bell pepper
  • ½ cup diced red onion
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp chili powder
  • 1 tbsp garlic
  • 2 tbsp vegetable oil
  • ½ cup sour cream


  1. Heat up a medium saucepan to medium/high heat
  2. Add oil and cook squash, bell pepper, red onion, and garlic for 4-5 minutes or until squash and peppers are soft
  3. Season with salt, pepper, and chili powder
  4. Lay tortillas flat on cutting board
  5. Scoop ¼ of vegetable mix onto 1 half side of each tortilla
  6. Evenly distribute Oaxaca cheese on top of vegetable mix
  7. Fold empty half of tortilla on top of vegetable and Oaxaca cheese
  8. Heat up flat top griddle to medium heat
  9. Grease griddle lightly with vegetable oil
  10. Cook quesadillas on griddle 2-3 minutes on each side or until cheese is gooey and tortilla is golden brown and slightly crispy.
  11. Add sour cream to a small ziplock bag and snip the corner with scissors
  12. Draw a spiderweb design on top with sour cream. Serve with salsa and guacamole. Enjoy!