Introduction

The quesadilla is the snack that has no bad version. A flour tortilla filled with melted cheese and cooked in a hot dry pan produces a golden, crispy exterior with a molten, stretchy cheese interior in five minutes. It is the snack for children, for teenagers, for adults at midnight, for anyone who wants something hot, satisfying, and immediate.

The genius of the quesadilla is its adaptability. The cheese and tortilla base is a template that accepts virtually any filling without complaint. Leftover chicken, black beans, roasted vegetables, caramelised onions, peppers, mushrooms: anything that can be contained within two layers of tortilla and needs only heat to become a complete snack.

The technique is simple but there are a few details that separate a good quesadilla from an excellent one. A dry pan rather than an oiled one produces a crispier exterior. Medium rather than high heat allows the cheese to melt fully before the tortilla burns. And cutting into wedges immediately after cooking, while the cheese is still slightly molten, produces the satisfying cheese pull that makes quesadillas one of the most photographed snack foods on social media.

History and Background

Quesadillas originated in colonial Mexico in the 16th century, developed from the combination of the indigenous tortilla tradition with the cheese introduced by Spanish colonists. The word quesadilla comes from the Spanish queso meaning cheese and the diminutive form of tortilla. Traditional Mexican quesadillas use corn tortillas and a variety of regional fillings including squash flowers, mushrooms, and cheese.

The flour tortilla version that became dominant in the United States and internationally is a Northern Mexican adaptation that developed in the border regions between Mexico and the United States. American fast food chains adopted the quesadilla in the 1990s and it became a mainstream snack globally through chains like Taco Bell.

Quesadillas are now one of the most made home snacks in the United States and have spread internationally through Mexican food culture and the broader popularity of Tex-Mex cooking. They appear on cafe menus, in school lunches, and as a default late-night snack in homes across the world.

5 Minute Cucumber Quesadilla

Recipe by By butter u0026 berries

Servings

1

servings

Prep time

3

minutes

Cooking time

4

minutes

Calories

420

kcal

Ingredients

• 2 large flour tortillas

• 100g mature cheddar or mozzarella grated

• Optional fillings: cooked chicken, black beans, peppers, corn, red onion

• Soured cream to serve

• Salsa or hot sauce to serve

Directions

• Heat a large dry frying pan over medium heat.
• Place one tortilla flat in the pan.
• Scatter cheese evenly over the entire tortilla surface.
• Add any optional fillings over one half of the tortilla.
• Fold the plain cheese half over the filled half to form a semicircle.
• Press down gently with a spatula.
• Cook for 2 minutes until the bottom is golden and crispy.
• Flip carefully. Cook for a further 2 minutes until the second side is golden.
• Slide onto a board. Rest for 30 seconds.
• Cut into three or four wedges with a sharp knife or pizza wheel.
• Serve immediately with soured cream, salsa, and guacamole.

Tips

• Use a dry pan without any oil or butter. A dry pan produces a crispier, more evenly golden tortilla than an oiled one. Oil makes the exterior soft and slightly greasy.
  Keep the heat at medium. High heat burns the tortilla before the cheese has time to melt. Medium heat gives the cheese enough time to become fully molten while the tortilla crisps.
  Do not overfill. A thin, even layer of cheese and a modest quantity of fillings produces a quesadilla that holds together when cut. Overfilling causes the fillings to fall out and makes cutting difficult.
  Press down with a spatula during cooking to ensure maximum contact between the cheese and both tortilla surfaces for the best melt.
  Rest for 30 seconds before cutting. Cutting immediately releases all the molten cheese before it has a chance to begin setting, producing a messy rather than a clean wedge.
  Grated cheese melts faster and more evenly than sliced cheese. Always grate for quesadillas.
  A combination of cheddar for flavour and mozzarella for stretch produces the best cheese experience in a quesadilla.

Variations

Make a chicken and cheese quesadilla by adding shredded rotisserie chicken, diced red onion, and sliced peppers. Create a breakfast quesadilla with scrambled eggs, crispy bacon, and cheddar. Make a black bean and cheese version for a vegetarian quesadilla that is equally satisfying. Add spinach and mushroom for a vegetable version. Make a pizza quesadilla by spreading passata over the tortilla before adding mozzarella and pepperoni. Create a dessert quesadilla by filling with Nutella and sliced banana and serving with vanilla ice cream. Add pulled pork and pickled jalapenos for a smoky, spicy version.

Serving Suggestions

Quesadillas are best eaten immediately while the cheese is still melted and the exterior is crispy. Serve on a board cut into wedges with small bowls of soured cream, salsa, and guacamole on the side. For a party make multiple quesadillas in succession and keep warm in a low oven at 100C while making the rest. Serve as a casual snack at a gathering with cold beer or soft drinks.

Storage

Quesadillas are best eaten immediately. They can be stored in the fridge for up to 24 hours and reheated in a dry pan over medium heat for 2 minutes per side to restore the crispy exterior. Do not microwave as this makes the tortilla soggy.

Frequently Asked Questions

• Can I use corn tortillas instead of flour? Corn tortillas are more fragile and harder to fold and flip but produce a more authentic Mexican result. Use two separate corn tortillas with cheese between them rather than folding.
• How do I stop the filling from falling out when I flip it? Keep the filling on one half only and fold. Press down firmly with a spatula before flipping. A modest amount of filling holds together better than an overfilled quesadilla.
• What cheese melts best? Mozzarella, cheddar, Monterey Jack, and pepper jack all melt well. Avoid hard cheeses like parmesan alone as they do not produce the stretchy melt that defines a good quesadilla.
• Can I make multiple quesadillas at once? Yes, use two pans simultaneously or keep finished ones warm in a low oven while making the rest.
• Is a quesadilla press worth buying? A dedicated press produces very even results but is not necessary. A good frying pan and spatula produce equally excellent quesadillas.

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