Bushra Griffith
A cheese quesadilla is a Mexican dish that traditionally consists of a corn tortilla filled with cheese and other fillings, folded in half, and cooked on a griddle or skillet. The word quesadilla means little cheesy thing in Spanish, and the dish is typically served with various dips and sides such as guacamole, salsa, sour cream, and refried beans. While traditional Mexican quesadillas use corn tortillas and cheeses like quesillo or Chihuahua, American versions often use flour tortillas and cheeses like cheddar or Monterey Jack. A single serving of a cheese quesadilla can be one or two tortillas, depending on the recipe and portion size.
Explore related products
What You'll Learn
- Cooking method: Use butter for a golden crust, then cook in a skillet/griddle
- Cheese type: Use meltable cheese, like cheddar, Monterey Jack, mozzarella, or authentic Mexican options
- Fillings: Add meat and/or vegetables, but don't overfill
- Cutting: Cut into triangles for easy serving and dipping
- Sides and dips: Serve with guacamole, sour cream, salsa, or Spanish rice
Cooking method: Use butter for a golden crust, then cook in a skillet/griddle
A cheese quesadilla is a Mexican dish that dates back to the 16th century. It is typically made with a corn tortilla, although flour tortillas are also used, that is warmed on a skillet or griddle. The tortilla is then filled with cheese and various other fillings such as meat or vegetables. The tortilla is then folded over and cooked until the tortilla is golden brown and the cheese has melted.
To make a cheese quesadilla with a golden crust in a skillet or on a griddle, follow these steps:
First, preheat a large non-stick skillet or griddle on medium-high heat. You can use cast iron as the material for your skillet or griddle as it works great. Then, lightly butter one side of a flour tortilla with about 1/2 teaspoon of butter. You can also add a small amount of oil, spreading it around the bottom of the pan with a spatula. Place the tortilla, buttered side down, in the hot pan.
Next, sprinkle a generous amount of cheese, about 1/2 cup, evenly over the tortilla. You can use shredded Mexican cheese, a mix of cheddar and other favourite melty cheeses like Monterey Jack, or a Mexican cheese blend. If you want a more authentic Mexican quesadilla, try using queso Oaxaca (quesillo), Chihuahua, or Asadero. These cheeses melt easily and have a luxurious stretch.
If you're using additional fillings, add them on top of the cheese now. Be careful not to overfill, or the quesadilla may be difficult to flip. You can add cooked vegetables for colour and flavour, or meat for an extra protein punch. Popular fillings include mushrooms, olives, tomatoes, and onions.
Once you've added your fillings, fold the empty side over the top of the cheese with the buttered side facing upwards. Cook the quesadilla for 2-3 minutes, or until the cheese has begun to melt and the bottom tortilla is browning slightly. Then, use a spatula to flip the quesadilla over and cook the other side until all the cheese is melted and the tortilla is crisp and golden brown.
Finally, transfer the quesadilla to a cutting board and cut it into wedges. Serve warm with your favourite dips and toppings, such as guacamole, sour cream, salsa, or lettuce. Enjoy!
The Art of Serving Halloumi: Grilling Perfection
You may want to see also
Cheese type: Use meltable cheese, like cheddar, Monterey Jack, mozzarella, or authentic Mexican options
For a cheese quesadilla, you can use any meltable cheese. However, if you want to make it more authentic, you can use Mexican melting cheeses like Queso Oaxaca (quesillo), Chihuahua, Asadero, and Quesadilla. These cheeses melt easily and have a luxurious stretch. You can find these varieties in most Hispanic grocery stores or larger U.S. supermarkets.
If you can't get your hands on any of the above, you can substitute with Monterey Jack and/or Cheddar. Both have similar consistencies, textures, and tastes to the Mexican cheeses mentioned above. They are the standard for American-style quesadillas and make the meltiest quesadillas, especially when freshly grated.
Monterey Jack, in particular, is a very versatile cheese. It works well in Mexican cheese blends and is included in many Tex-Mex recipes, although it did not originate in Mexico. It is also often used in Italian and Spanish cuisine.
Other cheese options for your quesadilla include mozzarella, pepper jack, and Manchego, a Mexican version of the Spanish cheese made with cow's milk.
The Art of Serving Port Salut Cheese
You may want to see also
Fillings: Add meat and/or vegetables, but don't overfill
While cheese is the star of the quesadilla, you can add practically any ingredients you like, such as meat and vegetables. If you're using meat, it's a good idea to preheat it before adding, as the cooking time may not be sufficient to heat it through. Leftover meat is a great option to bear in mind, such as shredded chicken, ground beef, or grilled shrimp.
For vegetables, you can use fresh or roasted veggies. Mushrooms, onions, tomatoes, spinach, bell peppers, and zucchini are all popular choices. You can also add in some chopped fresh cilantro or green onions. If you're feeling adventurous, you can even add some diced green chiles.
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. You can always make multiple quesadillas if you have a lot of fillings you want to include!
The Art of Serving Saint Angel Cheese
You may want to see also
Explore related products
Cutting: Cut into triangles for easy serving and dipping
When it comes to cutting and serving a cheese quesadilla, there are a few simple steps to follow. Firstly, allow the quesadilla to cool slightly after removing it from the skillet or pan. This will ensure that the cheese sets and makes it easier to cut through without spillage.
Next, use a pizza cutter or a sharp knife to cut the quesadilla into triangles. A pizza cutter can be particularly useful for this task, as it allows for a quick and efficient cut. Cutting the quesadilla into triangles is not only visually appealing but also functional, as it creates bite-sized portions that are easy to pick up and dip into sauces or sides.
The triangular shape is ideal for dipping, as it provides a sturdy base and a convenient size for grabbing and dipping without making a mess. This makes it perfect for serving with a variety of dips, such as guacamole, sour cream, salsa, or any other sauce of your choice. The triangle shape also allows for a more uniform presentation when serving a group, ensuring that each person receives a similarly sized portion.
In addition to the cutting technique, it is important to consider the number of servings you wish to obtain from a single quesadilla. Depending on the size of the quesadilla and the appetite of the diners, you can cut it into smaller or larger triangles to adjust the portion size. For example, you can cut a large quesadilla into six triangles to create smaller servings, which is ideal for appetisers or snacks. Alternatively, you can cut it into four larger triangles for a heartier portion, suitable for a main course.
By following these cutting and serving tips, you can enhance the presentation and functionality of your cheese quesadillas, making them not only delicious but also convenient and enjoyable to eat.
Jersey Mike's Philly Cheese Steak: Authentic or Not?
You may want to see also
Sides and dips: Serve with guacamole, sour cream, salsa, or Spanish rice
A classic Mexican dish, quesadillas are best served with sides and dips like guacamole, sour cream, salsa, or Spanish rice. Here are some recipes for these sides and dips to go with your cheese quesadilla:
Guacamole
A classic dip for quesadillas, guacamole is easy to make and can be kept fresh and simple with minimal ingredients. You'll need three avocados, the juice of one lime, a handful of chopped coriander, one finely chopped small red onion, and one deseeded and finely chopped red or green chilli. Season with salt and pepper, and mash the ingredients together. If not serving immediately, keep the guacamole fresh by placing a stone in the dip and covering with cling film before chilling.
Sour Cream
Sour cream is a "cream" that has been preserved and soured with an acid, creating a thicker and tangier cream. To make your own, you'll need whole milk, heavy cream, and an acid like lemon juice or vinegar. Ensure the milk and cream are at room temperature (~70-80° F / 21-26° C) before combining with the acid. Gently shake the mixture, then place it in a jar with a breathable lid in a temperate environment (67-72° F) for 24 hours. After this time, the cream should be thick and ready to use.
Salsa
Salsa can be made with fresh and/or canned ingredients. For a simple salsa, you'll need ripe tomatoes, red or yellow onion, lime juice, cilantro, cumin, sugar (optional), and salt. Chop or blend the ingredients to your desired consistency. If you're sensitive to spice, you can reduce the number of jalapenos or omit them altogether. Refrigerate your salsa in an airtight container, and it should last for 10-12 days.
Spanish Rice
Spanish rice, also known as Mexican rice, is a simple side dish that pairs well with quesadillas. To make it, you'll need rice (preferably long-grain white rice), oil, minced garlic, tomato sauce, chicken broth or water and bouillon cube, and spices. Begin by browning the rice in the oil, then add the garlic and sauté for a minute. Next, add the tomato sauce and broth or water and reduce the heat to low. Simmer for 30-40 minutes, then fluff before serving.
Chucky Cheese's Best-Kept Secret in Fayetteville
You may want to see also
Frequently asked questions
A quesadilla is a Mexican dish that dates back to the 16th century. It is typically made with a tortilla that is warmed on a griddle, filled with cheese and other fillings, folded, and eaten by hand.
You can use any type of tortilla you like. Corn tortillas are traditional and gluten-free, while flour tortillas are more common in the US and have a chewy texture.
You can use any meltable cheese you like. For a more authentic Mexican quesadilla, try queso Oaxaca, Chihuahua, or Asadero. Other popular options include Monterey Jack, Cheddar, Colby, and Mozzarella.
This depends on the size of your tortilla, but generally, you want to put a fair amount of cheese, filling all the way to the edge. For an authentic Mexican quesadilla, use about 1 cup of shredded cheese for a large 10-inch tortilla.
Quesadillas are a quick and easy meal that can be ready in about 10 minutes. Simply melt butter in a skillet, add your tortilla and cheese, and cook for a few minutes on each side until the tortilla is golden brown and the cheese is melted.
