Oh, my peeps, do I have a great recipe for you this week. I saw these beautiful Mexican guavas at the store and picked up a carton. I’m a big fan of guava and knew that I could do quite a few things with them.
First, I decided to make a puree and I would go from there. When I cut them open, I was surprised to find that they were white guavas rather than the pink ones that we most often think of. They’re delicious, just not as pretty. But that’s okay.
I also happened to have some queso fresco on hand, which I’d purchased for another recipe. Queso fresco—literally, “fresh cheese”—is like a feta cheese in flavor and texture, but it’s much milder, and it’s used frequently in Latin American cuisines. You can find it in Latin American markets, or supermarkets that have a decent cheese selection. If you can’t find it, any crumbly feta-like cheese will do.
Oh, and I also had blue corn tortillas. My decision was easy. I would make guava quesadillas. They require so few ingredients, yet guava quesadillas are so flavor-packed and really fun to eat. The sweetness of the guava is offset by the saltiness of the cheese, so you can actually have them as part of a meal, a snack, or dessert. And you can add whatever toppings you like: salsa, guacamole, hot sauce. It all works. Continue reading