Cheese Quesadillas: Perfect Pairing Ideas For A Flavorful Feast

Cheese quesadillas are a delicious, easy-to-make snack or meal that can be enjoyed by people of all ages. While they are tasty on their own, they can be even better when served with a variety of dips and side dishes. So, what goes well with cheese quesadillas?

For a classic combination, try serving your quesadillas with sour cream, Mexican crema, pico de gallo, or salsa. If you want to add a little extra flavour to your salsa, consider a black bean and corn variety. Other dips that pair well with cheese quesadillas include guacamole and chilled avocado soup.

If you're looking for something more substantial to accompany your quesadillas, why not try a salad? A simple salad of avocado, grapefruit or orange segments, romaine, red onion, and vinaigrette can be a great refreshing option, especially during the summer. You could also try a superfood black bean and quinoa salad, or a corn and black bean salad with grilled corn kernels. For a unique twist on a traditional favourite, a Mexican Coleslaw can be a fun and tasty choice.

If you're in the mood for something heartier, rice can be a great side dish to accompany your quesadillas. Cilantro lime rice can add a burst of flavour to your meal, while yellow rice is a classic pairing with black beans.

So, whether you stick with a simple dip or go for a more substantial salad or rice dish, there are plenty of options to choose from to enhance your cheese quesadilla experience.

Guacamole, sour cream, and salsa as dips or toppings

Guacamole, sour cream, and salsa are all excellent dips or toppings for cheese quesadillas. Here are some ways to prepare and serve them:

Guacamole

A staple in Mexican cuisine, guacamole is a great way to add a creamy texture and a burst of flavour to your quesadillas. It is typically made by mashing ripe avocados and mixing them with ingredients such as lime juice, salt, and chopped onions or tomatoes. You can make it as chunky or smooth as you like and even add some spice with chopped chillies or a dash of hot sauce.

Sour Cream

Sour cream is a versatile topping that can be used as a cooling dip for your quesadillas or as an ingredient to spread inside. Its tangy flavour and creamy texture make it a perfect pairing with the melted cheese. You can also mix sour cream with various herbs and spices to create a flavoured dip.

Salsa

Salsa, a Mexican condiment made from chopped tomatoes, onions, chillies, and cilantro, is a must-have accompaniment for quesadillas. It adds a fresh, spicy kick to your meal. You can make your own salsa at home or buy it ready-made from the store. Try different types of salsa, such as pico de gallo or roasted tomato salsa, to find your favourite variety.

Serving Suggestions

When serving cheese quesadillas, you can offer one, two, or all three of these dips and toppings to your guests, allowing them to customise their meal according to their taste preferences. You can also provide other toppings like chopped green onions or lettuce to add a crunchy texture to the quesadillas.

Remember, the beauty of quesadillas is their versatility, so don't be afraid to experiment with different dips and toppings to find your perfect combination!

Black bean and corn salsa

Ingredients:

• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1/4 small onion, chopped
• 1/4 bell pepper, any colour, chopped
• 15-ounce can of black beans, drained and rinsed
• 1 heaping cup of corn (canned or frozen-thawed)
• 1 teaspoon light brown sugar
• 1/2 teaspoon cumin
• 1/2 teaspoon chilli powder
• 2 cups shredded cheese (Monterey Jack, Colby Jack, or Cheddar)
• 4 large flour tortillas
• Sour cream, for serving

Instructions:

• Add olive oil to a large skillet over medium-high heat.
• Add the onion and bell pepper and saute for 1-2 minutes.
• Add the garlic and saute for 30 seconds.
• Add the black beans, corn, salsa, brown sugar, cumin, and chilli powder. Stir to combine.
• Reduce the heat and taste the mixture. Adjust the seasonings if needed.
• Heat another large skillet and place a tortilla in it.
• Sprinkle some cheese on the tortilla, followed by a heaping scoop of the black bean and corn mixture. Spread the mixture into an even layer.
• Top with another sprinkle of cheese.
• Add a tortilla on top and cook until the bottom tortilla is golden.
• Carefully flip the quesadilla and cook until the cheese is melted and the bottom tortilla is golden brown.
• Serve with sour cream and salsa.

This black bean and corn salsa is a tasty and healthy option that pairs well with cheese quesadillas. It is a simple dish to prepare and can be customised with additional ingredients, such as chicken or beef, to suit your taste.

Spicy smoked sweet potato salad

A unique and healthy side dish, this spicy smoked sweet potato salad is a perfect companion to your cheese quesadillas. It's a great way to add a touch of smokiness and spice to your meal. Here's a detailed recipe to make it:

Ingredients:

• 2 tablespoons paprika
• 1 tablespoon kosher salt
• 1 tablespoon light brown sugar
• 1 teaspoon freshly ground black pepper
• 1 teaspoon chipotle chile powder
• 1/2 teaspoon dry mustard
• 2 pounds sweet potatoes, peeled and sliced into 1/4-inch thick half-moons
• 2 teaspoons adobo sauce from chipotle packed in adobo
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 scallions, white and green parts, thinly sliced
• 2 teaspoons olive oil
• 1/4 cup fresh cilantro leaves
• 2 tablespoons whole-grain mustard
• Bacon (optional)
• Stovetop smoker
• 2 tablespoons smoking oak sawdust chips

Instructions:

For the Rub:

In a small bowl, mix together the paprika, kosher salt, light brown sugar, black pepper, chipotle chile powder, and dry mustard. This mixture will add a smoky and spicy kick to your sweet potatoes.

For the Potato Salad:

Place the peeled and sliced sweet potatoes in a large saucepan and cover them with cold water. Bring the water to a boil and cook the potatoes until they are almost done, which should take about 10 minutes. Drain the potatoes and place them in a large bowl. Drizzle the olive oil over the potatoes and toss them with 2 tablespoons of the prepared rub.

If you want to add bacon to your salad, cook it in a medium skillet over medium heat until the fat renders and the bacon is crisp, which should take about 10 minutes. Crumble the bacon and set it aside.

Now, it's time to smoke the potatoes. Sprinkle the oak sawdust chips over the center of the bottom of your stovetop smoker and place the rack in position. Place the potatoes on the rack, close the lid, and turn the heat to medium. Smoke the potatoes until they are fully cooked, which should take about 15 minutes.

For the Dressing:

While the potatoes are smoking, prepare the dressing by mixing together the mayonnaise, cilantro, whole-grain mustard, adobo sauce, kosher salt, black pepper, and scallions in a large bowl. You can adjust the spiciness by adding more or less chipotle chile powder and black pepper to taste.

Assembling the Salad:

Once the potatoes are cooked, add them to the dressing along with half of the bacon (if using). Toss everything together to combine, and then add the remaining bacon. Store the salad in the refrigerator until you are ready to serve it.

This spicy smoked sweet potato salad is best served cold or at room temperature. It adds a beautiful contrast of flavors and textures to your cheese quesadillas and can be a refreshing change from traditional potato salad.

Spanish rice

Ingredients:

• 1 cup of rice
• 2 cups of water
• 1 (4-ounce) can of chopped green chiles, drained (optional)
• 1 tablespoon of butter or oil
• 10 (6-inch) flour tortillas
• 1 and 1/4 cups of shredded Monterey Jack cheese
• Salt, to taste

Method:

• Preheat your oven's broiler.
• In a medium saucepan, bring the water, rice, green chiles (if using), and butter/oil to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the rice is tender, about 10 minutes. Let it stand for another 10 minutes.
• Place 5 tortillas on a baking sheet.
• Top each tortilla with the rice mixture and sprinkle with cheese.
• Cover each with another tortilla to make a stack.
• Place the stacks under the preheated broiler and cook until the tortillas are lightly toasted and the cheese is melted, turning once.
• Cut each quesadilla into 4 wedges and serve.

You can serve the Spanish rice quesadillas with sides like guacamole, sour cream, and chopped fresh cilantro. You can also add some spice to the rice by using Mexican rice or adding green chiles.

Avocado, grapefruit, romaine, red onion, and vinaigrette salad

Avocado and grapefruit are a perfect pair, with avocado bringing warm richness and grapefruit adding a bright splash of acidic citrus. This salad is a cheerful and healthy option to serve with cheese quesadillas.

Ingredients:

• 2 avocados, peeled and sliced
• 2 grapefruits, peeled, segmented, and deseeded
• 1/2 shallot, minced
• 1 1/2 teaspoons of chopped fresh oregano or 1/2 teaspoon dried oregano
• 1 1/2 teaspoons lime zest
• 3 tablespoons lime juice
• 1/4 teaspoon kosher salt
• 1 head of romaine lettuce
• 1 small red onion, thinly sliced

Dressing:

• 1 tablespoon Dijon mustard
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 cup good olive oil

Method:

First, make the vinaigrette by placing the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Before serving, cut the avocados in half, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown.

Use a large, sharp knife to slice the peel off the grapefruits, ensuring you remove all the white pith. Then, cut between the membranes to release the grapefruit segments. Arrange the romaine lettuce leaves on a large platter, followed by the avocado slices and grapefruit segments. Sprinkle with the red onion and your desired amount of dressing. Finish with a sprinkle of salt and pepper, and serve.

This salad is a delicious and healthy option, full of colour and flavour. The citrusy vinaigrette adds a refreshing touch, making it a perfect side dish to balance out the cheese quesadillas.

Frequently asked questions