A quesadilla is a heated tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla.
Best Fillings for Quesadillas
My favorites are mushrooms, olives, tomatoes, and onions. I don’t cook these ingredients first, but it really is a matter of taste. You could if you wanted to.
Corn or Flour Tortillas for Quesadillas?
Traditionally in Mexico quesadillas are made with corn tortillas, not wheat flour tortillas, and a melty, white cheese. Here in the states though, because of how close we are to the Sonoran area of northern Mexico, quesadillas are more often made with flour tortillas. We like to get the flour tortillas lightly toasted because it improves the flavor.
Want to try making your own tortillas? Try this recipe: Homemade Flour Tortillas
The addition of toppings like guacamole, salsa, and sour cream seems to have come along later. And, as Americans have adopted quesadillas, they’ve put their own spin on them, adding untraditional fillings such as scrambled eggs to make breakfast quesadillas and often swapping out flour tortillas for the corn tortillas.
What Is the Best Quesadilla Cheese?
Freshly grated cheese such as cheddar or Monterey Jack are often used in American-style quesadillas. Pre-grated cheese is handy and melts okay enough, though we recommend grating your own cheese for the best meltability. You can use any meltable cheese in a quesadilla, but for something closer to an authentic Mexican quesadilla, try one of these cheeses.
ManchegoQueso asaderoOaxacaChihuahua
Try These Quesadilla Recipes Next!
Black Eyed Pea Salsa with Cheese Quesadillas “Kale"sadilla Easy Avocado and Black Bean Quesadilla Crispy Cheese and Mushroom Quesadillas Sweet Corn and Goat Cheese Quesadillas
Sliced mushrooms Green onions Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado Lettuce Apple cider vinegar Kosher salt
Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients too thickly - this is a quesadilla, not a quiche! After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Serve with the lettuce, salsa, sour cream, and guacamole.
