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Do you know what my ultimate go-to meal is when I’m short on time and ravenous? It’s none other than the scrumptious quesadilla! Whether I need a quick lunch, a simple dinner, or a nutritious breakfast for the kids, this quesadilla recipe never disappoints. The best part is that you can add all sorts of leftovers to make it even better. Trust me, once you try this easy and delicious meal, you’ll never go back!
What is a Quesadilla?
A quesadilla is a corn or flour tortilla folded in half, stuffed with various ingredients such as cheese, chiles, savory meats, and vegetables, and toasted or grilled until the cheese is melted.
The beloved quesadilla recipe, known for its crispy outer layer and oozing melted cheese, is a delightful dish cherished worldwide. What makes quesadillas so special is their versatility – you can personalize them with your preferred fillings to craft a one-of-a-kind flavor blend that caters perfectly to your palate.
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Origin of the Quesadilla
It’s interesting to note that the origin of the quesadilla can be traced back to the colonial south-central regions of Mexico. Over the years, this dish has undergone several changes and has been experimented with different variations by people, making it even more authentic and versatile.
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What’s The Best Cheese for this Quesadilla Recipe?
- Freshly grated cheese (as opposed to pre-shredded cheese) melts best. Mexican cheeses like Queso Asadero, Queso Quesadilla, or Qaxaca are ideal cheeses that melt beautifully.
- If any of these cheeses are not available Mozzarella or Monterey Jack work perfectly for quesadillas.
What’s in a Quesadilla?
A quesadilla can be low-carb, vegetarian, gluten-free, or vegan.
Tortillas:
- Traditionally quesadillas are made with flour tortillas or corn tortillas. The variety of tortillas available in grocery stores or online caters to any food diet requirements.
- All low-carb, wheat, vegetarian, gluten-free, and vegan tortillas work perfectly for quesadillas.
Protein:
- Any leftover or grilled meat like chicken, beef, pork, scrambled eggs, sausage, bacon, and seafood are excellent choices for quesadillas.
- Cooked black beans, chickpeas, tofu, and nuts add protein to any meal, especially quesadillas.
Cheese:
- Block cheeses like Oaxaca, Quesadilla, Queso Asadero, Monterey Jack, and Mozzarella are typical cheeses for a quesadilla.
- I prefer to use block cheese instead of pre-grated cheese as pre-grated cheese contains preservatives that cause it to melt poorly during cooking. Using freshly grated cheese will make your quesadilla less clumpy and smoother.
- For vegan quesadillas: Use your favorite store-bought shredded vegan cheese.
Vegetables:
- Sauteed mushrooms,onions, diced green chiles, bell peppers, scallions,
- Roast or Grill poblanos, sweet potatoes, zucchini, corn, and much more!
Dipping sauces: Pico de Gallo, Spicy Avocado lime crema, or Habanero Sour Cream Sauce
How to Make this Quesadilla Recipe
- Place tortilla into a skillet (cast-iron recommended) or comal brushed with a little oil on medium heat.
- Place cheese, meat, veggies, or both on one side of the tortilla.
- Lower the heat, and allow the cheese to melt. Flip one side of the tortilla over until the cheese is totally melted, cut it into wedges, and serve.
Try these Great combinations
If you have leftovers from breakfast, lunch, or dinner, try these combinations.
- Green chiles, onions, shredded rotisserie chicken, cheese
- Scrambled eggs with bacon or sausage, cheese
- Grilled shrimp, onions, bell pepper, cheese
- Taco meat, diced tomatoes, cheese
- Mushrooms, onions, potatoes, cheese
- Chorizo, potatoes, scallions, cheese
- Black beans, sliced jalapeños, rice, roasted corn, cheese
- Steak strips, onions, bell peppers, cheese
Storing Quesadillas
Store leftover quesadillas in an airtight container in the fridge. Wrap them in foil or parchment paper to keep them fresh for up to four days. For best results, reheat on the stove, or use the oven or microwave.
HUNGRY FOR MORE? TRY THESE RECIPES
- Chilorio Recipe
- Steak Picado (Bistec Picado)
- Sonoran-style Flat Enchiladas(Sonorenses)
- Delicious Mexican Molletes Recipe: Simple and Satisfying
- Red Chile Beef Enchiladas
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Quesadilla Recipe
Ingredients
- 1 cup of your favorite protein shredded chicken, black beans, grilled steak strips, and grilled shrimp.
- 2 cups of your favorite grilled or sauteed vegetable sliced or diced
- 1 cup grated cheese (recommended cheeses: Monterey Jack, Quesadilla, Chihuahua, Oaxaca cheese)
- 4 6-inch to 12-inch flour tortillas (low-carb or gluten-free tortillas can also be used)
- Vegetable oil
- Optional dipping sauce: Pico de Gallo salsa guacamole, lime crema sauce
Instructions
- Heat the oil In a large skillet over medium-high heat. Saute onions, green chile strips, or grill veggies and cook for 2 to 3 minutes, or until lightly brown. Transfer to a plate.
- Heat a large skillet (cast iron works great) or a comal on medium-high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula.
- Place tortilla on skillet, place cheese on one half of tortilla. Next place cooked vegetables, and meat on cheese, and lower the heat to medium-low.
- Allow cheese to melt, then fold over the tortilla. Flip the tortilla on each side till the cheese is melted. Slice into wedges, and serve with dipping sauce.
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