Recipe for easy Mexican quesadillas

Quesadillas are among the most versatile dishes of Mexican cuisine, next to the tacos.

Quesadillas can be prepared with corn or wheat tortillas, but for my taste, they are much better with the former. In fact, also for my taste, wheat tortillas are more for burritos  or for synchronized ones .

Speaking of something else, in Mexico the quesadillas provoke an endless discussion. In principle, the word quesadilla sounds like something that carries cheese, but not necessarily for the inhabitants of Mexico City. In the country's capital, quesadillas can be filled with almost anything. So in that case, the art of preparing fillings (such as chorizo ​​with potatoes, chicken tinga, mushrooms or huitlacoche, chicharrón, pumpkin flower or picadillo) becomes the protagonist. But in the rest of Mexico, and in the world, quesadillas are stuffed with cheese. So our recipe will be cheese quesadillas (yes, I know that sounds redundant).

How to prepare easy quesadillas

This recipe is going to be easy and short because we are going to start making tortillas . Once the tortillas are prepared (better if they are fresh and still hot), let's start with the list of ingredients for our recipe for quesadillas.

With respect to cheese in Mexico, the most used is Oaxaca cheese or quesillo: white, soft, and easy to separate into strands. In the absence of these options, cheddar cheese may work well, emmental or grated gouda, or some other soft yellow.

Quesadillas recipe

Quesadillas are among the most popular and versatile dishes of Mexican cuisine. Its preparation is very easy as you will see below.

 Type of Mexican cuisine

 Servings 4

 Author Lola Alfonzo

Ingredients

• Tortillas: two per person.
• Cheese to melt *: 1/5 of a kilo or shredded.
• Vegetable oil.

Preparation

1. Lightly grease a napkin with a few drops of oil, and rub it against the surface of a pan, to achieve an almost imperceptible coverage.
2. Heat briefly (on medium-low heat) a couple of tortillas on the pan (or more, if there is room). The purpose is that they do not break when folded.
3. Arrange a good amount of cheese in the center of each tortilla, stretching slightly up and down.
4. Fold each tortilla in half, according to the "line" created with the cheese.
5. Leave the quesadilla a little longer on the pan, but only what is necessary for the cheese to melt. Flip over both sides so that the tortilla does not brown more than one side of the other.
6. Remove each quesadilla with a palette (after a lot of practice you can also do it with your hands, without getting burned).
7. Repeat the process with more tortillas and more cheese.
8. Eat before they get cold.

It is evident that quesadillas are much easier to prepare than what many imagine.

It must be said that they are fabulous when accompanied by a good recipe for Mexican red sauce . Another option, more ornamental, is to accompany them with pico de gallo, a sauce or "dressing" prepared with small squares of tomato, onion and cilantro finely chopped (in fact, this is a minireceta as a gift, inside another recipe).

Tips

1. In addition to roasts, quesadillas can also be fried, but from my point of view that takes away the charm of the tortilla and makes them much more caloric. Data for lovers of the fried: literally, you have to dip them in hot oil, already folded and with the stuffing inside.
2. Today's recipe shows the quesadillas in their most basic and elemental version. The preparation can be "enchular" adding fried onions and cilantro, slices or pieces of ham, chopped vegetables, refried beans  , cooked mushrooms, oregano and other occurrences.