As a preteen in southern California, one of the first things I could “cook” was quesadillas. I had mastered the grilled cheese sandwich early on. I just used a flour tortilla in place of bread for quesadillas. The tortilla toasted up better and had no soggy spots like white bread. Just like when I made grilled cheese, I would use whatever cheese we had on hand, cheddar, Colby, pepper jack, or even cream cheese. I would butter the tortilla, lay on the cheese, fold and toast until golden, crispy and the cheese melty.
There’s something awesome about a meal that you can pull together with just cheese, tortillas, and a handful of random leftovers or other ingredients from the refrigerator. One of my favorites was cheese, ham and canned pineapple. I adore quesadillas for their ability to transform leftovers into something that I crave.
Indigenous peoples in Mexico used corn tortillas as a staple for thousands of years, often filling them with squash, pumpkin, and other ingredients, then cooking them on a clay griddle known as a comal. After 1521, Spanish settlers introduced cows, sheep, and pigs, bringing dairy products like cheese to the area.
The blending of these ingredients with the traditional tortilla is considered the birth of the quesadilla. The name comes from the Spanish word queso (cheese) and literally translates to “little cheesy thing. Today, quesadillas have evolved to include varied fillings like chicken, beef, chorizo, and various vegetables, and are a staple of both Mexican and Tex-Mex cuisine worldwide.
What makes a quesadilla a quesadilla is the use of a tortilla and cheese. The cheese is usually melted inside the tortilla, and additional fillings such as meat, vegetables, or beans can be added. The quesadilla is then folded in half and toasted until the cheese is melted and the tortilla is slightly crispy.
The best type of cheese for quesadillas is one that melts easily and has a flavor that compliments the other ingredients. Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor.
Other cheese options include Monterey Jack, Colby Jack, and mozzarella. These cheeses melt well and have a mild flavor that works well with the other ingredients in the quesadilla. Basically, as long as it melts, it’s good for quesadillas.
Ultimately, the choice of cheese comes down to personal preference, and you can experiment with different types of cheese to find the one that you like best. Some people like to mix different types of cheese for added flavor and texture in their quesadillas.
Filling and folding a quesadilla is a simple process that can be done in just a few steps. Here’s how to do it: Place the tortilla on a flat surface. If desired, you can warm the tortilla first in a skillet or in the microwave for a few seconds. Add your desired filling to one-half of the tortilla. The filling can be a combination of cheese and other ingredients such as cooked chicken, beef, or vegetables. Fold the other half of the tortilla over the filling, creating a half-moon shape. Press down lightly on the tortilla to help the filling stick together. If desired, you can brush a small amount of oil or melted butter onto the top of the quesadilla to help it brown and become crispy. Cook the quesadilla in a skillet over medium heat for 2-3 minutes per side, or until the cheese is melted and the tortilla is crispy and golden brown. Once cooked, remove the quesadilla from the skillet and let it cool for a minute or two before cutting it into wedges and serving.
You can basically put anything between two tortillas, add some cheese, and it is absolutely delicious.
Chicken Quesadillas
1 tbsp oil
1 lb chicken breast cut into small pieces
1 tbsp taco seasoning
1/2 large bell pepper diced, any color
1/2 yellow onion diced
2 tbsp unsalted butter
6 flour tortillas
2 cups Mexican cheese
Preheat a skillet with oil on medium heat. Add in the chicken and taco seasoning. Cook for 4 minutes. Add in the bell pepper and onion, cook for another 5 minutes or until chicken and veggies gain color and are cooked through. Set aside. On a clean skillet, add a bit of butter or oil and place a tortilla on top. Add Mexican cheese and chicken mixture to one half of the tortilla. Top with more cheese. Fold the tortilla over to close. Cook for a few minutes and once the tortilla is golden on one side, flip and cook for a few more minutes until the second side is golden brown. Make sure that the cheese has melted. Repeat with the rest of quesadillas. Serve while the quesadillas are still warm!
Big Mac Quesadillas
Ingredients
FOR THE SPECIAL SAUC E
3/4 cup mayonnaise
3 Tbsp. yellow mustard
1 Tbsp. ketchup
1 Tbsp. pickle relish
2 tsp. apple cider vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. sweet paprika
Kosher salt
FOR THE QUESADILLA
1 Tbsp. extra-virgin olive oil, divided
1/2 lb. ground beef
kosher salt
freshly ground black pepper
cooking spray, for pan
4 medium flour tortillas
4 slices American cheese
1 cup shredded cheddar
1/4 white onion, finely
diced
Sliced bread and butter
pickles, for serving
Directions
Make special sauce: In a small bowl, use a spoon to stir together all sauce ingredients until well combined. Cook beef: In a large nonstick pan over medium-high heat, heat oil. When oil is shimmering, add ground beef and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is cooked through and no longer pink, 6 minutes. Using a slotted spoon, transfer the ground beef to a plate. Drain excess fat from skillet and wipe clean with paper towels. Make quesadillas: Place skillet over medium heat and grease with cooking spray. Add a flour tortilla, and top half of the tortilla with ½ slice American cheese, ¼ cup cheddar, and a generous spoonful of ground beef. Sprinkle with some onion. Drizzle with special sauce and top with another ½ slice American cheese. Fold the untopped half over the cheese and beef, and cook until deeply golden, about 1 minute. Flip quesadilla and cook 1 to 2 minutes more, until golden on the other side. Repeat with remaining ingredients to make three more quesadillas. Slice into triangles, and top with pickles.
Breakfast Quesadillas
Ingredients
4 slices bacon
1/2 medium onion, finely chopped
4 large eggs
1 Tbsp. sour cream (plus more for serving)
2 Tbsp. Chopped chives
4 medium flour tortillas
Kosher salt
Freshly ground black pepper
1/3 cup Shredded Monterey Jack
1/3 cup shredded Cheddar cheese
1 avocado, thinly sliced
Hot sauce, for serving
Directions
Cook bacon in a medium nonstick pan over medium heat until crispy. Drain bacon on a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the pan. Add onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Whisk together eggs and sour cream in a medium bowl. Pour egg mixture into the pan. Let set slightly then reduce heat to low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are almost cooked to your liking, season with salt and pepper. Fold in chives and remove from heat. Assemble quesadillas. Divide scrambled eggs and bacon between two tortillas. Top each with cheese and avocado slides. Place remaining tortillas on top. One at a time, cook quesadillas in a clean nonstick skillet over medium heat until the bottom tortillas is golden, about 3 minutes. Flip and cook the other side until golden. Repeat with another quesadilla. Serve warm with more sour cream and hot sauce, if desired.
Dessert Quesadillas with Peanut Butter, Chocolate, and Marshmallow
Ingredients
4 flour tortillas
2 tablespoons crunchy peanut butter
½ cup marshmallow cream (such as Marshmallow Fluff®) or ½ cup mini marshmallows
¼ cup semi-sweet chocolate chips
cooking spray
Directions
Prepare a large skillet with cooking spray and heat over medium heat.
Smear 1 1/2 teaspoon peanut butter onto 1 side of each tortilla in a thin layer to cover. Divide marshmallow cream equally between 2 of the tortillas; spread to cover peanut butter. Sprinkle 1/4 cup chocolate chips atop each portion of marshmallow cream and finish by putting the remaining tortillas atop the chocolate chips with the peanut butter side down. Cook quesadillas in hot skillet until lightly browned and chocolate chips have melted, 2 to 3 minutes per side.
