Authentic Quesadilla Recipe Mexico, North America
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Introduction & history
Ranging from basic to elaborate, quesadilla is a popular Mexican snack that was heartily embraced in the American southwest. The preparation starts with corn or wheat tortillas, which can be homemade or store-bought. Corn tortillas or tortillas de maíz are more common in most parts of Mexico, while wheat tortillas (tortillas de harina or tortillas de trigo) are predominant in the U.S. and northern Mexico. The preparation is simple. Flour, water, salt, and lard or shortening for the wheat variety, are mixed into an elastic dough, which is divided and rolled or pressed into flat discs. Tortillas are cooked shortly on both sides on a cast-iron griddle comal, after which they are ready to become quesadillas. The filling always contains cheese, preferably Mexican varieties such as queso Oaxaca or queso Chihuahua, which melt well when heated. Additional ingredients are virtually endless — fresh or leftover meat, poultry,... Read more
Serve With
Cooking tips
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tortillas
As one of the basic building blocks for quesadillas, tortillas can be prepared with either cornflour or wheat flour. Corn tortillas are prepared with white, yellow, or blue corn flour made from finely ground nixtamalized corn kernels. Usually, cornflour is mixed with only salt and water with no leavening agents. On the other hand, wheat tortillas combine wheat flour, salt, water, and lard or shortening.... Read more -
cheese
The three most common Mexican kinds of cheese for quesadillas are Oaxaca, Chihuahua, and Manchego. Oaxaca is a semi-hard cow’s milk cheese similar to mozzarella. Its taste is mild, but it melts very well. Chihuahua cheese is soft, the taste is similar to white cheddar or Monterey Jack, and it is available in blocks, braids, or balls. Manchego cheese should not be confused with the Spanish variety ... Read more -
comal
Comal is a Mexican shallow cast-iron griddle used, among other things, for preparing tortillas and cooking quesadillas. If you do not have a comal, use a regular cast-iron pan or a non-stick frying pan. -
fillings
The main filling for a quesadilla is cheese, which can be paired with a wide range of additional ingredients — freshly prepared or leftover. When it comes to meat, beef and pork are a more traditional choice than chicken, which is also very popular. Finely chopped chorizo sausage is another favored meat filling. Quesadillas can include seafood such as shrimp and tuna as well. Beans are used canned ... Read more -
authentic fillings
The Mexicans often fill their quesadillas with local ingredients. Nopal, also known as prickly pear, is a cactus fruit that is peeled, cut into small pieces, and cooked and/or fried. Squash blossoms or flor de calabaza can be used fresh, fried, or batter-fried. Huitlacoche is a fungus that grows on corn and is considered a delicacy in Mexico, and its taste is described as earthy and mushroom-like.... Read more -
condiments and sauces
Quesadillas can be served with a wide range of condiments and sauces, such as sour cream, guacamole, green or red salsa, diced tomato, lettuce, onions, chili peppers, and pickles. -
assembling
To assemble a quesadilla, arrange the filling on one half of a tortilla, leaving a 1/2-inch (1.25 cm) border around the edges so you can stick them together — this will prevent the cheese from pouring out during cooking. Next, fold the tortilla in half and transfer it onto a comal or a griddle. This way, you can cook two quesadillas at the same time. -
cooking
Quesadillas are cooked on a lightly oiled comal for 1,5 to 3 minutes on each side. Press the top gently with a spatula to help the cheese melt better, and turn over carefully so the filling remains inside the quesadilla. The quesadillas are done when brown spots appear on both sides. Alternatively, quesadillas can also be deep-fried in vegetable oil and are then called quesadillas fritas.
Recipe variations
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Basic Quesadillas
Ready in 1h 30minThis recipe offers a simple approach to making traditional quesadillas. The first step is to prepare the tortillas — which are, in this case, made with corn flour, salt, and water. White, yellow, and blue corn flour can be used, depending on the preferred color of the tortillas. The tortillas are then filled with Mexican cheese such as Chihuahua, Oaxaca or Manchego. Finally, the quesadillas are cooked in a comal and served hot with some sauce or salsa.
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Spicy Chicken Quesadillas
Ready in 55minThis recipe describes how to make flour tortillas that are more common in the USA and turn them into tasty, spicy quesadillas filled with cheese, chicken, and jalapeño peppers. It is recommended to use back lard for the tortillas due to its mild flavor, although leaf lard or vegetable shortening may also be used. Since this quesadilla recipe calls for only two tortillas, and the ingredients for the tortillas will yield ten, store the remaining tortillas in the refrigerator and reheat when ready to use.
Basic Quesadillas
PREP 30min
COOK 30min
RESTING 30min
READY IN 1h 30min
This recipe offers a simple approach to making traditional quesadillas. The first step is to prepare the tortillas — which are, in this case, made with corn flour, salt, and water. White, yellow, and blue corn flour can be used, depending on the preferred color of the tortillas. The tortillas are then filled with Mexican cheese such as Chihuahua, Oaxaca or Manchego. Finally, the quesadillas are cooked in a comal and served hot with some sauce or salsa.
Ingredients
Basic Quesadillas
FOR 20 CORN TORTILLAS
500g (1.1 lbs) corn flour
1/4 tbsp salt
1/4 tbsp salt
415 ml (1 1/2 cups + 4 tbsp) hot water
FOR QUESADILLAS
500g (1.1 lbs) cheese (Chihuahua, Oaxaca or Manchego)
Preparation
Basic Quesadillas
Begin by making the tortillas. Sift the corn flour into a large bowl, add salt, and mix lightly. Gradually add water, working the dough with your hands. You may not need to use all the water. The dough should be moderately firm and elastic. Cover the dough with an elastic wrap and let it rest for 30 minutes.
Divide the dough into smaller pieces and roll each one into the shape and size of a golf ball. Each piece should weigh about 35 grams (1.2 oz).
Put a piece of plastic wrap on the bottom plate of a tortilla press. Put the ball of dough on top, and cover with another piece of plastic wrap. Press until thin – ideally, the tortilla should be around 2 mm (1/8-inch) thick and measure 15 cm (6 inches) in diameter. Repeat with the remaining balls of dough. If you do not own a tortilla press, roll out the tortillas using a rolling pin.
Now, cook the tortillas. Heat a comal or a shallow cast iron pan over high heat, then reduce the heat to medium. The tortillas are usually cooked without oil, but some oil may be sprinkled on the comal, so they don’t stick. Cook the tortilla for about 50 seconds on one side, until small bubbles start to appear. Turn the tortilla over, and cook for another 50 seconds, until you start seeing small bubbles again. Finally, turn the tortilla over once more, and cook for an additional 20 seconds. The tortilla should now inflate like a balloon.
Transfer the cooked tortilla into a tortillero, a handwoven tortilla basket (still, a plastic container will also do), so it remains warm and soft, and repeat with the remaining tortillas.
Grate the cheese or cut it into thin strips. If the tortillas have cooled down, reheat them on a comal or a shallow pan for 20 seconds, so they soften.
Sprinkle the cheese generously on each tortilla, fold in half, and heat on a comal for 1 1/2 minutes on each side, until the cheese melts. Press gently during cooking.
Serve the quesadillas with the sauce of your choice – red salsa, green salsa or cream, and add condiments to your liking.
Other Variations
-
Spicy Chicken Quesadillas
Ready in 55minThis recipe describes how to make flour tortillas that are more common in the USA and turn them into tasty, spicy quesadillas filled with cheese, chicken, and jalapeño peppers. It is recommended to use back lard for the tortillas due to its mild flavor, although leaf lard or vegetable shortening may also be used. Since this quesadilla recipe calls for only two tortillas, and the ingredients for the tortillas will yield ten, store the remaining tortillas in the refrigerator and reheat when ready to use.
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