A quesadilla is a Mexican dish made with a tortilla that is filled primarily with cheese. Sometimes meat, spices, and other fillings can be added, and traditionally, a corn tortilla is used, but it can also be made with a flour tortilla. You can decide. And that is exactly why I love this dish. You decide what you feel like and what you want to add. It is a “cupboard-friendly” recipe as you can add anything that you have available in your cupboard. 🙂

Pronounced and sounds like: you don’t pronounce the ‘L’

Shopping List / What you’ll need:

Tortillas

Cheese

Fillings (see suggestions below)

Made in a Non-stick pan on the stovetop.

The Perfect dinner idea for one:

Quesadilla

What toppings go in a quesadilla?

Cheese, cheese, and more cheese. It doesn’t matter if there are three kinds of cheese, a combination of two different types, or one type of cheese, it really doesn’t matter. The basis (the very heart) of this recipe is cheese.

Now you can add mushrooms, cherry tomatoes, a mix of peppers, and red onion, anything really will work. Avocado and Hummus or corn, carrots, and peas. Zucchini or spinach. Sour cream and spring onion. You can use stirfry or fresh julienne (finely sliced) vegetables. You can add meat or just season the cheese with a little bit of extra spice like paprika, or oregano.

How to make Quesadillas

Prepare the filling.
Take your tortilla and top it with your favorite selection of fillings.
Season and sprinkle generously with cheese.
Top with another tortilla.
Cook in a non-stick pan (if you don’t have one just add 1/2 teaspoon of oil or butter in the pan) for 2 to 3 minutes on each side, or till the tortilla is golden and the cheese melts.
Transfer to a cutting board, cut into wedges and serve while hot. Enjoy!

Anna C

“In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa and guacamole.”

“The quesadilla is a regional favorite in the southwestern U.S. where it is similar to a grilled cheese sandwich, with the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, usually high-moisture, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients, such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served.” – Wikipedia