Patrick Oconnell
Quesadillas are a delicious and easy-to-make Mexican dish. They are traditionally made with corn tortillas, but flour tortillas are also a popular choice. To make a quesadilla, heat a pan with butter or olive oil, add your tortilla, and sprinkle grated cheese on top. You can use any meltable cheese, but cheddar, Monterey Jack, and pepper jack are popular choices. If you want to add extra ingredients, such as cooked chicken, vegetables, or spices, now is the time to do so. Finally, place another tortilla on top and cook until the bottom tortilla is golden brown. Flip the quesadilla and cook the other side until golden brown as well. Remove from the heat, let it cool, and then cut into triangles. Serve with your favorite dipping sauce and enjoy!
How to Cook Quesadilla Cheese
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar, Monterey Jack, Mexican Cheese, Pepper Jack |
| Type of Tortilla | Flour, Corn |
| Cooking Method | Stovetop, Microwave |
| Cooking Time | 2-5 minutes |
| Cooking Temperature | Medium-high heat |
| Oil/Butter | Yes, a small amount |
| Fillings | Chicken, Beef, Shrimp, Roasted Vegetables, Spices |
| Serving | Cut into triangles |
| Storage | Airtight container in the refrigerator for up to 5 days |
| Reheating | Frying pan over medium-low heat |
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What You'll Learn
Choosing your cheese
Quesadillas are a versatile dish, and you can use almost any cheese you like. However, some cheeses are better suited than others. The best cheese for quesadillas is one that melts well. You can use a single type of cheese or experiment with different combinations to create unique flavours.
If you want to make a more traditional Mexican quesadilla, you should opt for a Mexican melting cheese such as Oaxaca (quesillo), Chihuahua, Asadero, or Quesadilla. These cheeses melt easily and have a luxurious stretch. You can find these varieties in most Hispanic grocery stores or many larger US shops.
If you want to use a non-Mexican cheese, Cheddar and Monterey Jack are standards of American-style quesadillas. These cheeses also melt well and create a gooey filling. For a spicy kick, swap out the Monterey Jack for Pepper Jack. Other good melting cheeses include mozzarella and goat cheese.
You can also grate your own cheese instead of buying pre-shredded cheese, as pre-shredded cheese is coated in an anti-caking agent that can prevent it from melting properly. Freshly grated cheese will melt better and create a gooier filling.
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Filling options
Quesadillas can be made in many different ways, with a variety of fillings. The most common filling is cheese, but you can also add vegetables, meat, beans, and spices. Here are some ideas for filling options:
Vegetables
Vegetables such as bell peppers, onions, mushrooms, spinach, zucchini, and scallions can add flavour, colour, and texture to your quesadilla. Frozen vegetables can be used, but be sure to cook them until they are softened and starting to brown in spots.
Meat
Cooked chicken, ground beef, grilled shrimp, or leftover meat are great additions to a quesadilla. Chicken can be seasoned with cumin, chili powder, salt, and pepper, or simply use pre-cooked chicken from a rotisserie bird. Other meat options include carne asada, chicken tinga, or slow cooker pork carnitas.
Beans
Black beans are a popular choice for quesadillas, providing protein and flavour. You can also use refried beans as a base layer, topped with other fillings. Be mindful not to overfill the quesadilla to avoid spillage.
Spices
Adding spices such as chili powder, taco seasoning, smoked paprika, oregano, or ground coriander can enhance the flavour of your quesadilla. These spices can be added directly to the cheese, or mixed with the other fillings.
Other Fillings
Other filling options include avocado, sweet potato, tomatoes, ham, salami, Greek yogurt or sour cream, and corn. You can also add different types of cheese, such as cheddar, Monterey Jack, pepper Jack, or Mexican cheese.
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Cooking methods
There are several methods for cooking quesadilla cheese, each with its own unique results. Here are some of the most popular methods:
Stovetop Method
This classic method involves using a skillet or non-stick pan on a stovetop. Start by heating butter or olive oil in the pan over medium-high heat. Add one flour or corn tortilla to the pan, and sprinkle grated cheddar cheese (or a blend of your choice) evenly over the surface. You can also add other ingredients like chopped vegetables or meat at this point. Place a second tortilla on top of the cheese and cook for 2-3 minutes per side, or until the tortillas are golden brown. Remove the quesadilla from the pan, let it cool, and then cut into triangles.
Microwave Method
For a quick and easy snack, the microwave method is a good option. Place a flour tortilla in the microwave, sprinkle shredded cheddar cheese on top, and then cover with another tortilla. Microwave for a short time until the cheese melts. While this method is fast, it may not produce the same crispy texture and flavour as the stovetop method.
Griddle Method
The griddle method is traditional in Mexico, where quesadillas are typically made with corn tortillas. Warm a corn tortilla on a griddle, fill it with cheese and other desired ingredients, and then fold it over. This method produces a toasted flavour and can be cooked on a stovetop griddle or an outdoor grill.
Oven Method
For a more hands-off approach, you can bake your quesadilla in the oven. Prepare your quesadilla as you would for the stovetop method, but instead of cooking it in a pan, place it on a baking sheet and bake in the oven at 350-400°F (180-200°C) for about 5-10 minutes, or until the cheese is melted and the tortilla is golden.
Regardless of the cooking method, it's important to note that quesadillas should not be overfilled, as this can lead to spillage and sogginess. Also, letting the quesadilla rest for a few minutes after cooking allows the cheese to set before cutting and serving.
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Avoiding sogginess
To avoid soggy quesadillas, the type of tortilla you choose is pivotal. Flour tortillas are thicker and hold up better than corn tortillas, making them ideal for quesadillas with moist fillings. Corn tortillas are more traditional but can be prone to breaking and may absorb moisture.
When cooking, use only a little butter or oil in the pan. Excess fat will make your quesadilla soggy and greasy. A thin coating of butter or oil on the bottom of the pan will ensure a crispy tortilla with golden-brown spots. If using a comal or cast-iron pan, you don't need to use any butter or oil at all.
Avoid overfilling your quesadilla. This can lead to excess moisture and spillage. If using fillings besides cheese, leave a small border around the edges to ensure easy flipping.
Once cooked, let your quesadilla rest for a moment before cutting. This allows steam to escape and prevents moisture build-up. Avoid covering with a lid or foil, as this can trap steam.
If you have leftovers, let the quesadillas cool completely before storing. If they are sealed while still warm, condensation can form and lead to sogginess. For storage, separate layers with parchment paper to avoid moisture soaking through. Avoid reheating in the microwave, as this can make them soggy due to steam. Instead, use a skillet or toaster oven over medium heat.
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Serving suggestions
Once your quesadilla is cooked, remove it from the heat and transfer it to a cutting board. Give it a few minutes to cool and let the cheese set before cutting into triangles. Cutting the quesadilla into triangles makes it easier to serve and dip. Use a pizza cutter or a sharp knife to cut the quesadilla.
Quesadillas can be served with a variety of dips and toppings. Guacamole, salsa, and sour cream are popular choices, but you can also serve them with pico de gallo, cilantro, or your favourite dipping sauce. If you want to add more protein to your quesadilla, you can include cooked chicken, ground beef, or grilled shrimp. For a vegetarian option, add roasted vegetables such as bell peppers, onions, mushrooms, spinach, or zucchini. You can also add spices like chili powder, Za'atar seasoning, taco seasoning, or smoked paprika directly to the cheese for a bolder flavour.
If you have any leftover quesadilla, you can store it in an airtight container in the refrigerator for up to 5 days. To reheat, warm the quesadilla in a skillet or frying pan over medium heat until warmed through and the cheese is melted and gooey. Avoid reheating in the microwave, as it can make the quesadilla soft and soggy.
Feel free to get creative and experiment with different types of cheese, tortillas, and fillings to find your favourite combinations. Quesadillas are a versatile dish that can be customised to your taste preferences.
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Frequently asked questions
Heat butter or olive oil in a large non-stick skillet over medium-high heat. Add one tortilla to the pan and sprinkle an even layer of cheese over it. Place the second tortilla on top of the cheese. Cook for 2-3 minutes or until the bottom tortilla is golden brown. Flip and cook the other side until it is also golden brown.
You can use any meltable cheese for quesadillas. For a more authentic Mexican flavour, try pepper jack, cheddar, or a blend of Mexican cheese and pepper jack.
Avoid overloading your quesadillas with veggies and other fillings, as this can lead to excess moisture. Keep the cooked quesadillas in a single layer on a wire rack until completely cooled.
