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Quesadilla
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Appetizers | Mexico | Southwestern U.S. cuisine | Tex-Mex cuisine
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4600876
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Base
- 2 flour tortillas, 6 inches (15 cm) in diameter
- ⅓ cup grated meltable cheese (preferably a Monterey Jack and cheddar blend or a Tex Mex blend)
- ¼ cup filling (see options below)
- Cooking spray
Fillings
- Salsa
- Sarza criolla
- Chile peppers
- Chopped tomatoes and cilantro
- Cooked meat or seafood
- Fresh spinach, washed and torn into small pieces
- Canned black beans, rinsed and well drained
Directions
- Warm both tortillas in the microwave to the point of flexibility, keeping one warm.
- Preheat a frying pan or griddle over medium-low heat. Grease with oil or cooking spray, and place one of the tortillas in the pan.
- Sprinkle the shredded cheese over the tortilla.
- Top the cheese with any combination of the fillings, ideally warmed and very well drained. Make sure they are evenly distributed across the tortilla.
- Allow the cheese to melt. The tortilla may brown in spots but it should not be cooked to the point of changing color substantially.
- Press the other tortilla over the top of the tortilla in the pan, making sure it sticks a bit.
- Flip the quesadilla and allow to warm until it joins as a unit.
- Remove from pan and cut in eight wedges.
- Eat immediately, or remove to a fairly low-temperature 'keep warm' area, below the melting temperature of the cheese.
Notes
Quesadillas are not usually not very good re-heated.
In some regions of Mexico a quesadilla is a simple corn tortilla with cheese, non-fried.
One traditional quesadilla filling consists of grilled chicken, beef, or pork, finely minced, sprinkled with a teaspoon of finely minced onion and half of teaspoon of cilantro, with a small amount of some lime squeezed on top.
Corn tortillas can be used in a pinch at home, but they may not hold together or work as well as flour tortillas.
See Crab Quesadillas with Mango Salsa for a variation.