Thermomix Queso Fresco Quesadillas

by Tenina Holder
posted 14 Sep, 2018 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
  • Calories icon

Quesadillas claim Mexican heritage, but have been largely coopted by American chefs and tastebuds. This recipe falls slightly towards the latter, tying the two together by bringing in some familiar flavors. Cheese has and always will be the star of any quesadilla; and here we mix parmesan and ricotta for a salty and creamy filling. Using your Themomix, fill your tortilla (we like flour, but corn is more traditional) with any veg you might have to hand. Bell pepper and any onion are key here – everything else is negotiable – quesadillas are very receptive to modifications and will be delicious, regardless.



  • Parmesan cheese icon
    Parmesan cheese
    3.00oz/85g (about ½ cup)
  • Button mushroom icon
    Button mushroom
    3.53oz/100g (about 3¼)
    coarsely chopped
  • Scallion icon
    2 (1.06oz/30g)
    coarsely chopped
  • Fresh parsley icon
    Fresh parsley
    about ¼ cup (0.55oz/16g)
    coarsely chopped
  • Red bell pepper icon
    Red bell pepper
    1 (5.29oz/150g)
    deseeded, coarsely chopped
  • Cilantro icon
    as needed
    coarsely chopped
  • Garlic clove icon
    Garlic clove
  • Ricotta cheese icon
    Ricotta cheese
    2 cups (16.93oz/480g)
  • Sea salt icon
    Sea salt
    1 tsp (0.23oz/6g)
  • Black pepper icon
    Black pepper
    about ½ tsp (0.04oz/1g)
  • Butter icon
    0.71oz/20g (about 1½ tbsp)
  • Extra virgin olive oil icon
    Extra virgin olive oil
    as needed
  • Flour tortilla icon
    Flour tortilla
    4 (8.18oz/232g)
  • Lime icon
    4 wedges (2.35oz/67g)


  1. Add parmesan cheese and garlic clove to the TM5 bowl
  2. Fit TM5 bowl to TM5
  3. Chop - approx 10 sec, speed 10
  4. Scrape down sides of TM5 bowl
  5. Add ricotta cheese, sea salt and black pepper to the TM5 bowl
  6. Chop - approx 1 sec, speed 6
  7. Transfer content of TM5 bowl to small bowl
  8. Add button mushroom, scallion, fresh parsley, red bell pepper and butter to the TM5 bowl
  9. Blend - approx 2 sec, speed 4
  10. Scrape down sides of TM5 bowl
  11. Sauté - approx 5 min, varoma, speed 1
  12. Pre-heat a clean frying pan - medium heat
  13. Drizzle with extra virgin olive oil generously
  14. Add flour tortilla to a clean work surface
  15. Transfer half of cheese mixture to tortillas
  16. Transfer content of TM5 bowl to tortillas
  17. Transfer cheese mixture to tortillas
  18. Fold and press down
  19. Transfer tortillas to frying pan
  20. Fry one by one in frying pan
  21. Slice into quarters
  22. Garnish with cilantro
  23. Top with lime
  24. Serve

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Thermomix and Top Rated recipes from the Drop Recipes app.


Vibrant magenta rounds of beetroot beside bright orange carrots nestled in ricotta surrounded by pastry

Thermomix Beetroot and Carrot Tart With Ricotta

Baking dish full of tomato sauce holds three flour tortilla enchilads topped with melted cheese

Thermomix Vegetarian Enchiladas with Black Beans

Green Thai curry with carrots potatoes and eggplant served in a bowl with black quinoa

Thermomix Slow Cooked Thai Green Vegetable Curry

Small ramekins of baked pasta with pumpkin spinach and ricotta are served individually

Thermomix Pumpkin, Ricotta and Spinach Pasta Bake

Golden chickpea curry is served on fluffy white rice, topped with cashews and fresh red chilli

Thermomix Chickpea and Cashew Nut Curry