← Back to Search Results
Latin American, Mexican, Southwestern, Tex-Mex
 Quesadillas

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Quesadillas are one of the most versatile of all light meals or appetizers. Literally translated, quesadilla means “cheese detail.” Restaurants in Old Mexico serve a much simpler version of quesadillas. There, generally, a quesadilla is a freshly baked corn tortilla oozing with quick-melting cheese and served with a side dish of freshly made salsa. Sometimes they are fried, though often not. This is a good snack. However, quesadillas have benefited from enormous innovations in Southwestern cooking in the United States in the past few years. You can find quesadillas made with all kinds of fillings—any kind of cheese paired with meats, seafood, stewed or seared vegetables, and a vast assortment of salsas. Dessert quesadillas are even possible.

Quesadillas are one of the most fun foods to garnish and present in creative and pretty ways. Just use your favorite or on-hand ingredients and let your imagination roll. In our cooking schools we are constantly surprised by how many ways our students prepare beautiful and flavorful quesadillas. Don’t forget salsas, squirt bottles, and confetti tosses of chiles and minced parsley.

The three constants for quesadillas are whéat-flour tortillas, quick-melting cheese, and pickled jalapeños.

Yield: 1 Quesadilla
Cooking time: 2 To 3 Minutes

Ingredients

  • 1 teaspoon butter, melted
  • 1 wheat-flour tortilla (10- to 12-inch size)
  • 2 to 4 tablespoons grated Monterey Jack and Cheddar cheese combination or any substitution, such as goat cheese, Asadero, or other quick-melting cheese
  • 6 to 8 slices pickled jalapeños
  • Other fillings as desired: sautéed chorizo, sliced grilled chicken, baby shrimp, cooked pinto or black beans, chilied meats, any sliced seared vegetables, chopped onion and tomato

Directions

1. Preheat a comal (Mexican flat griddle), tapa, or griddle to medium heat. Brush some of the butter lightly in the shape of half a tortilla on one side of the comal.

2. Place the tortilla on the butter. Place the cheese on the buttered half of the tortilla, allowing a ½-inch margin around the edge of the tortilla. Scatter the jalapeño slices and any other fillings over the cheese.

3. When the cheese starts to melt, fold the other half of the tortilla over the fillings and lightly press until the edges hold together. Brush the top with more of the butter. Flip the quesadilla by gently placing a pancake turner under the curved edges of the quesadilla and rolling it over. Cook until browned. Remove from the heat, slice into 4 or more sections, and garnish as desired. Serve warm.


© 1998 Jane Butel
 

Nutritional Information

Nutritional information is provided by the author.

Per serving: Calories 326, Protein 10 g, Carbohydrates 41 g, Fiber 2 g, Fat 13 g, Saturated Fat 6 g, Cholesterol 24 mg, Sodium 510 mg.

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
lucid-food Lucid Food
by Louisa Shafia
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
american-masala American Masala
by Suvir Saran
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?