Quesadillas were originally made with corn tortillas that were usually heated on a griddle and then added with a bunch of fillings along with cheese. However, people have tweaked the original recipe to their own liking, Americans add scrambled eggs, bacon, salsa, etc, Indians add curries, etc. But we are going to learn how to make a classic, original Quesadilla today, just like how the Mexicans make it.
In general, 1 cup of shredded cheese of your choice to a quesadilla, but a combination of Oaxaca, chihuahua, mozzarella and monterey jack cheese works the best as it will give an authentic taste to the dish.
Cheese Quesadilla Recipe
Cheese Quesadilla Recipe
- 4 Tortillas (preferably large, to accommodate all the fillings)
- ½ cup Cheese (cheddar,manchego, chihuahua)
- 8 diced tomatoes
- ½ cup mushroom
- 1 pound ground meat
- ½ cup lettuce
- 4 diced onions
- Place a cast iron pan on medium-high heatuntil it warms up enough. Take about half a teaspoon of oil (preferably olive)and spread it across the pan. This helps in preventing the tortillas fromsticking to each other.
- Take one tortilla and place it on theheated pan and flip it after a few seconds. Repeat the same until the tortillaturns golden brown or when the air pocket starts to show up.
- When the tortillasare warm enough, add a handful of cheese (grated) to the tortilla. Avoidsprinkling the cheese on the pan as much as you can to help prevent it frommelting all over it.
- While the traditional quesadilla ends atStep 3, you can also take it a step forward by adding the above ingredients -diced tomatoes, onions and mushrooms, and meat on top of it. Make sure you adda very thin layer of each ingredient and not make it too thick as it tends todiffer in flavor when it is overloaded with many layers.
- In this step, youshould cover the pan to make sure all the ingredients blend into the tortillas smoothly. Reduce the heat first and then cover the pan and wait for a minute orso before lifting the pan to check if the cheese has melted. If not, cover thepan and wait until all ingredients have melted, lifting the lid to check everyfew seconds. Make sure you don’t burn the tortillas and turn off the stoveimmediately if you sense the burning smell.
- After the tortillasare cooked and the cheese is well melted and blended into them, it is now timeto fold the tortillas into half and cook it for about a minute by flipping eachside a couple of times. This helps the tortilla to stick together and blend allthe toppings in really well.
- After taking it off from the pan, repeatthe same process with all tortillas if making for a large number of people andthen cut them into small slices if it is too big, and sprinkle with corianderleaves, iceberg lettuce ad serve it with salsa or guacamole.
How to prep the fillings for the quesadilla?
Certain ingredients like meat, eggs, etc require separate preparation and cooking in order to add them to your quesadilla, and here are a few steps to consider while prepping them
- When you are using chicken as one of the fillings for your quesadillas, make sure you dice the chicken breasts into small even-sized cubes
- Add half a tablespoon of olive oil to a pan, wait for it to heat up, and add the diced chicken along with salt, pepper, her and seasonings of your choice and stir it for about 10 minutes until the chicken is golden brown or when cooked.
- Add the cooked chicken to a separate pan and let it sit before you prepare the quesadillas.
- Sweet Corn
- Sweet corn is another filling option that most people use and the best way to prep it is to combine it into a stuffing with other ingredients
- Add one cup of sweet corn kernels, grated cheese, bell peppers (any colour goes well with the stuffing), a quarter cup of finely chopped cherry tomatoes (normal ones work great too), 3 teaspoons of chilli flakes, 2 tablespoons of chopped parsley and a pinch of salt to taste.
- Combine all the ingredients and mix well until you get a stuffing-like consistency to keep it aside while you bake or roast the tortillas on a pan before adding the filling inside.
- Mixed veggies
- Mixed vegetable quesadilla is widely made and preferred by vegetarians who are fans of the dish. It’s also fairly simple to make and comes together in a quick and easy way.
- You would need chopped veggies (put in as many different types of veggies as you have on hand), baked beans, herbs, and seasoning (oregano, chilli flakes, paprika, etc), some salsa or guacamole, and your regular tortillas and cheese.
- The final step is to cook the quesadillas, add the cheese and all the veggies, baked beans, and seasonings and fold the tortilla. Cook it for about a minute or so and enjoy quick, antioxidant-rich quesadillas in 10 mins.
- Another popular option while making quesadillas is shrimp. Seafood always elevates the taste and feel of the dish by adding so much more depth to it making it a hearty, comforting, and filling meal.
- To prepare the shrimp, add a tablespoon of olive oil in a pan and follow it up with some chopped garlic and stir it until it is golden then add the shrimp, along with salt, pepper, herbs, etc and cook for about three minutes or until the shrimp turns pink.
- Turn off the heat and let the shrimp cool down after which you can chop them into small pieces in order for them to accommodate the tortillas. Follow it up with regular steps to put it all together.
- This might sound weird but if you are in the mood for something sweet or your sweet tooth starts a war with you during certain days, Nutella-based quesadillas are here for your rescue.
- After placing the tortilla on a pan on medium-high heat, add the Nutella and spread it across the tortilla with a thicker layer in the middle, and add an optional fruit or marshmallows in the middle for some extra sweetness.
- Fold the quesadilla and flip it over until it is cooked like the previous ones and press it until it becomes a fine and thin shape and turn off the stove. Melt 2 tablespoons of butter and cook the quesadilla in it for about a minute add some powdered sugar/agave syrup/maple syrup on top and serve along with some fresh fruits.
- Indians always find a way to give every dish that Desi twists to it and paneer quesadillas have been an instant hit ever since. You can start by adding cornflour mixed with a quarter cup of water along with soya, chilli sauce, and ketchup, and sit well until well combined.
- Add some olive oil to a pan and add ginger, garlic, chillies, bell peppers, and stir the mixture in medium-high heat to add the cornflour mixture sauce right after and combine well.
- At this stage, add the paneer and stir well until all ingredients are well combined and the paneer is cooked. After which turn on the heat and set the mixture aside and heat the tortillas and add grilled cheese before adding the paneer filling. And voila! Indian chilli paneer quesadilla is ready to enjoy!
- Chickpeas are a great source of healthy protein and fats alongside being a yummy, filling bunch. They are also known for how versatile they are and can be used to dense up any dish.
- For quesadillas, all you have to do is to steam two cups worth of chickpeas until they are soft (you can also buy canned ready-to-use ones too), and then blend them well until you get a coarse paste-like consistency. Add the ground chickpeas to a pan and fry them for about five minutes until they are slightly golden.
- Follow it up with some salt, and spices (if you would prefer) and some herbs and seasonings and mix well and cook on a low flame until the spices are well combined.
- Remove from the heat and use it as the filling along with grated cheese after warming the tortillas. You can also add optional broccoli or mushrooms while cooking the chickpeas if you want another ingredient to compliment it.
How to make the ultimate Mexican spice mix?
The Mexican spice mix is one of the most famous combinations out there that you can make once and can use for almost all Mexican cuisines or to elevate any dish in general. It is super simple to make as you would need only 7 ingredients ready to combine and blend.
Add equal amounts of oregano, paprika powder, cumin powder, onion powder, cayenne, pepper, cumin powder, and a pinch of salt (kosher salt preferably) to taste.
Mix all the 7 ingredients well until they are combined together and your all-versatile homemade Mexican spice mix is ready to use! You can store this spice mix in an air-tight container just like all other spice mixes and you can also use this in other dishes as well. You can also adjust the number of spices as per your preferences and taste.
What cheese goes best with quesadillas?
As cheese is one of the main ingredients in quesadilla that totally defines the dish, choosing the right ones can get challenging. Here are some of the best ones that go great with the dish:
- Oaxaca Cheese
- Chihuahua Cheese
- Mozzarella Cheese
- Monterey Jack Cheese
Tips to use cheese in quesadillas
- Oaxaca and chihuahua cheese are the best ones to use as they give a very nice stretch and melt easily.
- The combination of mozzarella and Monterey jack cheese also works great if not for Oaxaca and chihuahua.
- Do not buy pre-shredded cheese in the stores as they contain a lot of preservatives and additives to hold the cheese in place which will change the taste of the quesadillas. Block cheese is the best choice to buy.
- Using all four in equal parts works the best as it gives a very rich, mouth-watering flavor of cheese while it melts on the pan.
- Do not overload your quesadilla with cheese as it can get soggy and too cheesy which we don’t want. Make sure you have a good ratio between the tortillas, cheese, and optional fillings for all of it to blend together.
You can place the cooked quesadillas after they are completely cool, in the refrigerator for up to three days. But if you want to freeze them, you can store them for up to 2 months. It is recommended to consume them within 2 months to maintain their highest quality and taste. However, there are certain tips you need to keep in mind before freezing them to make sure they last long-
- Place the quesadillas separately on a tray on top of a baking sheet and pre-freeze them for about an hour or two. This is to make sure that they are firm enough to be frozen later.
- Take them out of the freezer and wrap each one individually or put all of them in a zip lock bag. An airtight container works fine as well
- Make sure that no air is passing in and out of the jar as air can ruin them quicker than usual.
- Pop them into the freezer and freeze them for up to 2 months. And if you want a snack or meal on-demand, you can take them out and reheat them in an oven until they are warm enough to consume.
Quesadillas are one of the best and easiest dishes to make and they are best known for bringing people together as that is the whole point of comfort foods in general. You can always experiment with new fillings and cheese and also make them either sweet or spicy depending on your mood, occasion, or the weather. That’s what makes quesadillas special. You can tweak them all you want but they still end up tasting the best. Feel free to comment down below and let us know if you have tried any of the recipes mentioned above.