Cream Cheese and Carrot Quesadillas

By La Salsa Inglesa

These outstanding quesadillas were inspired by the first vegetarian Chapi?n I met in Guatemala (and the most chilera), often found frequenting Tan Lechuga Yo at lunchtimes. First sampled at one of the longest standing vegetarian restaurants in Guatemala City, Rey Sol, these quesadillas have been my go-to fast food recipe for many years. Even the Taco King at Tacorazon admitted they were delicious!13815040_10154342437045996_850528262_n

Using the simple ingredients: carrot, cream cheese and tortillas, nothing can prepare you for how good the combination of melted cream cheese, spiced carrot and toasted flour tortillas will be. With no culinary skill or equipment required and ready in around 20-30 minutes this dish makes for a perfect light mid-week dinner or lunchtime snack.

These amounts should make approximately 6-8 quesadillas; enough for 3-4 people depending on how hungry people are.13817012_10154342437440996_401054280_n


  • A pack of small wheat flour tortillas
  • Two largish carrots, peeled and grated
  • One medium onion, sliced
  • 3 cloves of garlic, finely diced
  • 1?2 teaspoon cumin seeds
  • 1?2 teaspoon cumin powder
  • Small pot of cream cheese (I recommend Xelac‘s queso crema)
  • Parsley to garnish


1. Heat a little oil in a frying pan and begin to fry the sliced onion to soften. Next add the diced garlic and fry for another minute before adding the cumin seeds and powder, fry for 2 minutes more

2. Add the grated carrot and fry for approximately 5 minutes. Pour in 5 tbs of water, cover the pan and cook for 10- 15 minutes stirring occasionally until the carrot is soft and cooked

3. Now fill the quesadillas. Begin by toasting the flour tortillas on one side (in a dry frying pan, no oil), remove from pan and spread the toasted side with a generous portion of cream cheese. Add a couple of tbs of the carrot filling and fold over pressing around the sides to seal as if it were an empanada

4. Return to the frying pan and fry for a couple of minutes on each side until the tortillas are golden brown on the outside

5. Serve warm alongside a light salad, avocado slices and corn on the cob.

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