Kamil Perry
A cheese quesadilla is a quick, easy, and delicious meal. The name quesadilla is a combination of tortilla and queso, which means cheese in Spanish. The dish consists of a heated, filled, and folded tortilla with melted cheese inside. While you can use any cheese that melts well, to make an authentic Mexican quesadilla, you should use Oaxaca cheese, Chihuahua cheese, or Asadero. For a gluten-free option, you can use corn tortillas, but make sure not to fold them. If you want to use flour tortillas, warm them first to make them pliable, then fill them with cheese and other ingredients of your choice, such as vegetables or meat. Cook the quesadilla in butter or olive oil until the tortilla is golden brown and crispy, and the cheese has melted.
| Characteristics | Values |
|---|---|
| Type of Cheese | White cheese, preferably freshly grated, such as Monterey Jack, Cheddar, Mozzarella, Oaxaca, Chihuahua, Asadero, or Queso Quesadilla |
| Tortillas | Flour tortillas are more commonly used in the US, while corn tortillas are traditional in Mexico. Corn tortillas are gluten-free but can break if folded. Flour tortillas are soft, flexible, and can hold more filling. |
| Cooking Method | Heat butter or oil in a skillet on medium to medium-high heat. Add one tortilla and sprinkle grated cheese evenly across. Add another tortilla on top or fold the tortilla in half. Cook for 2-3 minutes or until golden brown. |
| Fillings | Quesadillas can be filled with practically anything, such as vegetables (onions, mushrooms, spinach, tomatoes, etc.), meat (chicken, beef, shrimp, etc.), or beans. |
| Storage | Quesadillas can be stored in aluminum foil or an airtight container in the refrigerator for up to 5 days. |
| Reheating | Reheat in a skillet on low to medium heat until warmed through and the cheese is melted. Avoid using a microwave as it can make the quesadilla soft and soggy. |
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What You'll Learn
Choosing the right cheese
The choice of cheese is crucial when making a good cheese quesadilla, as it adds richness and flavour. While freshly grated cheddar and Monterey Jack are standards of American-style quesadillas, you can use any melty cheese. For a more authentic Mexican experience, try Oaxaca (also known as quesillo), Chihuahua, Asadero, or Queso Quesadilla. These Mexican cheeses melt easily and have a luxurious stretch. You can find them in most Hispanic grocery stores or many large U.S. supermarkets.
Mozzarella is another good option for those who prefer a mild flavour and a stretchy texture. If you want to spice things up, use pepper jack instead of Monterey Jack. For a truly authentic Mexican experience, you could also try Queso Fresco, a mild, crumbly white cheese often used in quesadillas.
While pre-shredded cheese is convenient, it is coated in cellulose to prevent clumping, which also prevents it from melting well. For the best flavour and texture, grate your own cheese. Shredded cheese is the key ingredient, as it melts and creates a savoury, gooey filling.
When making a quesadilla, spread the shredded cheese in an even layer all over the tortilla, making sure it doesn't land on the pan itself. If you are adding other ingredients, sprinkle half the cheese over one half of the tortilla, add your other fillings, then top with the remaining cheese. Layering the cheese like this helps hold the tortilla closed.
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Selecting the perfect tortilla
When selecting flour tortillas, choose large burrito-sized tortillas if you want to make a bigger quesadilla. You can fold these in half instead of using two tortillas. If you are making a single serving, a smaller flour tortilla can be used, and you can simply fold it over after adding the fillings. Warm the tortilla before adding the fillings to make it pliable. This can be done by lightly toasting it, which also improves the flavour.
For a more authentic Mexican experience, you can make your own flour tortillas or purchase them from a Hispanic grocery store. If you want a crispy exterior, butter is the best option for cooking your quesadilla. It adds a delicious flavour and gives your quesadilla a golden-brown colour. You can also use olive oil or cooking spray, but butter is superior in terms of taste.
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Preparing your fillings
While a quesadilla can be made with just cheese, you can also add fillings to make it a more satisfying meal. The best cheese for quesadillas is any cheese that melts well, such as Oaxaca cheese, Chihuahua cheese, cheddar, Monterey Jack, mozzarella cheese, or a blend of Mexican cheeses. If you want to use pre-shredded cheese, opt for a thicker cut to ensure it melts properly. For the best melt, shred your own cheese.
When it comes to fillings, you can add any type of vegetable or protein, such as leftover shredded chicken, beef, shrimp, fajita veggies, sautéed mushrooms, zucchini, or spinach. If you want to add meat, it's a good idea to preheat it before adding, as the cooking time may not be sufficient to heat it through. You can also add spices like chili powder, paprika, and cumin, or use your favourite taco seasoning.
When adding fillings, be mindful not to overfill the quesadilla and leave a small border around the edges. This will make it easier to flip and prevent spillage. If you're making a single serving, you can add cheese to half of a tortilla and fold it over instead of using two tortillas.
If you're using corn tortillas, don't fold them, as they will break. Corn tortillas also tend to crisp up faster than flour tortillas, so keep an eye on them while cooking.
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Cooking your quesadilla
First, warm your tortilla to make it pliable. You can do this by placing it in a pan over medium heat for a few seconds. This will make it easier to fill and fold without cracking.
Next, fill your tortilla. Sprinkle cheese over one half of the tortilla, leaving the other half bare. You can use a blend of Mexican cheeses, such as quesadilla cheese, queso fresco, or queso Oaxaca, or a combination of cheddar and Monterey Jack. If you want to add more fillings, sprinkle them over the cheese now. Then, top with the remaining cheese. Layering the cheese like this will help hold the tortilla closed.
Now, fold the bare half of the tortilla over the fillings to create a half-moon shape. You can also place another tortilla on top to create a sandwich, but this is optional.
Finally, cook your quesadilla. Melt butter in a large skillet over medium-high heat. You can also use olive oil or cooking spray, but butter will give the quesadilla a crispier texture and a richer flavor. Once the butter has melted and stopped foaming, add your quesadilla to the pan. Cook for 1-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese has melted. If you are cooking a double-tortilla quesadilla, you may need to add more butter before cooking the second side.
If you want to get fancy, you can sprinkle some chili powder, paprika, or cumin over the cheese before closing your quesadilla, or serve it with a dip like salsa, guacamole, or sour cream.
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Serving and storing
While quesadillas are best served fresh and warm, you can make them an hour or so ahead of time and reheat them just before serving.
To reheat, place the quesadilla in a skillet on the stove over low heat until warmed through and the cheese is melted. You can also reheat them in the oven on a sheet pan at 350 degrees Fahrenheit until warmed through. However, avoid using a microwave as it will make the quesadillas soft and soggy.
Quesadillas can be stored in aluminium foil or an airtight container in the refrigerator for up to five days.
Quesadillas are best served with a variety of dips and sides. Some popular options include salsa, pico de gallo, guacamole, sour cream, and cilantro. You can also serve them with a creamy avocado sauce or a creamy baja sauce.
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