Quesadillas
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Quesadillas originated in central and northern Mexico, featuring cheese melted between tortillas for a simple yet satisfying meal. This crowd-pleasing dish combines the richness of melted cheese with the subtle corn flavor of tortillas, often enhanced with proteins, vegetables, or herbs. The versatility and comforting nature of quesadillas have made them a beloved staple in Mexican cuisine and beyond.
Time & Quantities
Method & Ingredients
Required Equipment: Large skillet or griddle, spatula, cutting board
Cooking Method: Not specified
Ingredients
- 8 flour tortillas
- 2 cups shredded Mexican blend cheese
- 1 cup cooked chicken
- 1/2 cup black beans
- 1/4 cup diced red onion
- 1/4 cup diced bell pepper
- 2 tbsp chopped cilantro
- 1 jalapeño
- 2 tbsp vegetable oil
- 1 cup salsa
- 1/2 cup sour cream
- 1 avocado
Instructions
- Heat a large skillet over medium heat. While it's warming up, assemble your quesadillas - consider yourself an architect of deliciousness!
- For each quesadilla, place one tortilla on a flat surface, sprinkle 1/4 cup cheese on half of it.
- Add your choice of fillings: chicken, beans, onion, bell pepper, jalapeño, and cilantro, then top with another 1/4 cup cheese.
- Fold tortilla over to create a half-moon shape.
- Brush the outside of the tortilla lightly with oil and place in the hot skillet.
- Cook for 2-3 minutes until golden brown on the bottom - resist the urge to peek too often!
- Flip carefully with a spatula and cook another 2-3 minutes until crispy and the cheese is completely melted.
- Remove to a cutting board and let rest for 1 minute (if you can wait that long!).
- Cut each quesadilla into 3 triangles with a sharp knife or pizza cutter.
- Serve immediately with salsa, sour cream, and avocado slices.
Storage & Make-Ahead
Storage Advice: Best eaten fresh. Leftover quesadillas can be stored in refrigerator up to 2 days and reheated in a dry skillet.
Make-Ahead & Freezing Tips: Prepare fillings in advance and assemble just before cooking. Not ideal for freezing as the texture suffers.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 420
- Protein: 18g
- Fat: 26g (Saturated: 12g)
- Carbohydrates: 32g (Fiber: 3g, Sugar: 2g)
- Vitamin A: 15% DV
- Vitamin C: 10% DV
- Calcium: 35% DV
- Iron: 10% DV
Allergen Information: Contains dairy (cheese, sour cream), wheat (flour tortillas)
Dietary Information: Contains dairy and gluten; not suitable for vegans, vegetarians (if using chicken), or those with dairy and gluten allergies
Serving & Variations
Serving Suggestions: Serve quesadillas cut into triangles on a colorful platter with small bowls of dipping sauces. Add a simple green salad with lime vinaigrette for a complete meal.
Wine or Drink Pairing: Mexican lager or a crisp Sauvignon Blanc pairs well with the melty cheese. For a non-alcoholic option, try agua fresca or horchata.
Possible Recipe Variations: Mushroom Quesadillas: Sauté mushrooms with garlic and thyme for an earthy vegetarian option. Breakfast Quesadillas: Fill with scrambled eggs and chorizo. Dessert Quesadillas: Spread with chocolate-hazelnut spread and sliced bananas.
Additional Notes: Use corn tortillas instead of flour for more authentic Mexican flavor and to make them gluten-free.
Made these last night in about 30 minutes flat. The homemade seasoning mix is WAY better than those packets from the store – no weird additives and perfect flavor. Used corn tortillas instead of flour. Added fresh pico de gallo and some lime crema on top. Delicious quick dinner! Thanks!
These quesadillas look absolutely perfect for a quick dinner! I love the suggestion to use a blend of cheeses for more depth of flavor. The crispy exterior is making my mouth water!