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The Ultimate Quesadilla Recipe

    The Ultimate Quesadilla Recipe

    Here are the instructions for making traditional Mexican and Tex-Mex cheese quesadillas! simply griddled tortillas with melted cheese, using our proprietary technique. Customize it with your preferred ingredients and toppings.
    I grew up making quesadillas because my Hispanic mother is an excellent cook. The Spanish word for cheese is “queso.”

    A quesadilla is a warmed tortilla stuffed with melted cheese. However, in addition to cheese, virtually anything may be added to a quesadilla.

    Best Fillings for Quesadillas

    Mushrooms, olives, tomatoes, and onions are my favorites. It is a matter of taste as to whether I cook these components beforehand. You could if you so desired.

    The Ultimate Quesadilla Recipe

    Corn or Flour Tortillas for Quesadillas?

    In Mexico, quesadillas are traditionally cooked with corn tortillas, not wheat flour tortillas, with melted white cheese.

    Due to our proximity to the Sonoran region of northern Mexico, quesadillas are typically made with flour tortillas in the United States. We prefer to lightly toast the flour tortillas to enhance their flavor.

    What is a Quesadilla?

    The Ultimate Quesadilla Recipe

    Quesadillas are a traditional Mexican meal that traces back to the sixteenth century. Quesadillas were traditionally created with a corn tortilla that was warmed on a griddle, stuffed with cheese and various other contents (meat, veggies), and then folded over and consumed by hand.

    It appears that toppings such as guacamole, salsa, and sour cream were added later. In addition, as Americans have accepted quesadillas, they have given them their own touch, adding nontraditional toppings like as scrambled eggs to morning quesadillas and frequently substituting flour tortillas for corn tortillas.

    What is the Best Quesadilla Cheese?

    The Ultimate Quesadilla Recipe

    In American-style quesadillas, cheddar or Monterey Jack cheese that has been freshly grated is frequently utilized. Although pre-grated cheese is convenient and melts enough, we recommend grating your own cheese for optimal reliability.

    You can use any meltable cheese in a quesadilla, but for a true Mexican-style quesadilla, try one of the following cheeses.

    • Manchego
    • Queso asadero
    • Oaxaca
    • Chihuahua


    • Large flour tortillas
    • Grated cheese such as mild or sharp cheddar, or Monterey Jack
    • Olive oil or butter


    • Sliced mushrooms
    • Green onions
    • Black olives, sliced
    • Fresh tomatoes, diced
    • Chicken pieces
    • Avocado
    • Lettuce
    • Apple cider vinegar
    • Kosher salt


    Heat the tortillas until air pockets form:

    To toast tortillas until air pockets develop, preheat a big skillet (cast iron is ideal) over medium-high heat. Add a small quantity of oil (approximately 1/2 teaspoon) and distribute it with a spatula on the bottom of the pan (you could use butter as well).

    Place a single big flour tortilla in the pan. Flip the tortilla many times, waiting ten seconds between each flip. The tortilla should begin to develop air pockets.

    Add the cheese and other ingredients:

    When air pockets begin to form, sprinkle a handful of shredded cheese over the tortilla, being careful that the cheese does not rest on the pan.

    Add whatever other ingredients you choose, such as green onion, mushrooms, olives, tomatoes, etc. If you want your quesadilla to be a chicken quesadilla, add cooked chicken that has been diced.

    This is a quesadilla, not a quiche, so be careful not to add too many layers of stuff.

    Lower the heat and cover the pan:

    Reduce heat to a low setting and cover the pan. The skillet should be sufficiently heated to melt the cheese and brown the tortilla at this point. If the quesadilla begins to smoke excessively, take it off the heat.

    Check after one minute to determine if the cheese has melted. If not, replace the lid and check the cheese every minute until it has melted.

    Fold the tortilla over:

    When the cheese has melted sufficiently, use a spatula to raise one side of the quesadilla and flip it over, as if cooking an omelet.

    The tortilla should now be lightly toasted. Until it has browned, increase the heat to high and flip the quesadilla every 10 seconds or so.

    Remove quesadilla from pan and cut into wedges:

    To prepare the lettuce for the quesadilla, slice some iceberg lettuce thinly. Sprinkle some cider vinegar on top and some salt.

    Serve lettuce, salsa, sour cream, and guacamole alongside the tacos.

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