A
quesadilla is a flour or corn
tortillaIn Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...
filled with a savoury mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. This dish originated in
MexicoThe United Mexican States , commonly known as Mexico , is a federal constitutional republic in North America. It is bordered on the north by the United States; on the south and west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea; and on the east by the Gulf of...
, and the name is derived from the Spanish word
queso (cheese).
History
The specific origin for the quesadilla was in colonial Mexico. The quesadilla as a food changed and evolved over many years as people experimented with different variations of it.
Preparation
A quesadilla is made with a tortilla and is filled primarily with
cheeseCheese is a generic term for a diverse group of milk-based food products. Cheese is produced throughout the world in wide-ranging flavors, textures, and forms....
, other ingredients, such as cooked meat,
refried beansRefried beans is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a somewhat different approach when making the dish.-Ingredients and preparation:...
, or vegetables may be added. The filled tortilla is then toasted or fried, usually until the cheese is melted. Once the quesadilla is cooked, it is traditionally cut into slices or wedges.
Most quesadillas are prepared by just folding and filling a tortilla, but other variations have tortillas specially made for filling. The type of tortilla varies by region. In most of Mexico, Central and South America, corn tortillas are favoured. In northern regions of Mexico, along the United States border and across the USA, quesadillas are most commonly prepared with flour tortillas.
Another variation is even deep fried; its preparation resembles more of a pastry than a tortilla.
Quesadillas from the San Luis Potosí region are not known as quesadillas, but as an
enchiladas potosinas, because they include light hot salsa both on the cheese and in the tortilla itself.
Mexican quesadilla
In central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn
masaMasa is Spanish for dough. In the Americas it is often short for masa de maíz, a maize dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina, masa de harina,...
, called a
tortillaIn Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize...
, warmed to soften it enough to be folded in half, and then filled. They are typically filled with
Oaxaca cheeseQueso Oaxaca is a white, semihard cheese from Mexico, similar to unaged Monterey Jack, but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern Mexico, where it was first made. It is available in several different shapes. It is also known as quesillo...
(
queso Oaxaca). Oaxaca cheese is a stringy (
pasta filataPasta filata is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses.The cheese-making begins in the normal way...
) cheese that comes from Mexico. The quesadilla is then cooked on a
comalA comal is a smooth, flat griddle typically used in Mexico to cook tortillas, toast spices, sear meat, and generally prepare food. Similar cookware is called a budare in South America. Some comals are concave and made of "barro" . These are still made and used by the indigenous peoples of Mexico...
until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and sour cream. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to cheese in traditional Mexican quesadillas. These can include cooked vegetables, such as potatoes with
chorizoChorizo is a term encompassing several types of pork sausages originating from the Iberian Peninsula.In English, it is usually pronounced , , or , but sometimes ....
, pumpkin flowers, mushrooms,
epazoteEpazote, wormseed, Jesuit's tea, Mexican tea, Paico or Herba Sancti Mariæ is an herb native to Central America, South America, and southern Mexico....
,
huitlacoche, and different types of cooked meat, such as
chicharron,
tinga made of chicken or beef, or cooked pork. In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have:
avocadoThe avocado is a tree native to Central Mexico, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel...
or
guacamoleGuacamole , is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete with sea salt. Some recipes call for limited tomato, spicy Asian spices such as white onion, lime juice, and/or additional seasonings.-History:Guacamole was made by...
, chopped onion, tomato, serrano chiles and parsley are the most common.
SalsasSalsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Mexican and Central American cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda, which is common in Mexican ,...
may also be added as a topping.
Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make
quesadillas fritas. The main difference is while the traditional ones are prepared just filling the partially cooked tortillas, then continue cooking until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to form the pastry. It is then immersed into hot oil until the exterior looks golden and crispy.
Other variations include the use of wheat flour tortillas instead, especially in northeastern Mexico. Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn.
Sometimes cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as
sincronizada (Spanish for "
synchronizedSynchronization is timekeeping which requires the coordination of events to operate a system in unison. The familiar conductor of an orchestra serves to keep the orchestra in time....
") in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. The
sincronizadaIn Mexican cuisine, the sincronizada is a tortilla-based sandwich made by placing a slice of ham and a portion of Oaxaca cheese between two flour tortillas, then grilled until the cheese melts and the tortillas become crispy...
is frequently confused with quesadillas by tourists, because it is typically called a quesadilla in most Mexican restaurants outside of México.
American quesadilla
The quesadilla is a regional favorite in the Southwest, United States. It is prepared in a similar manner except for the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (
queso quesadilla), such as
Monterey JackMonterey Jack is an American semihard cheese made using cow's milk. It is commonly sold by itself, or mixed with Colby to make a marbled cheese known as Colby-Jack . Cheddar-Jack varieties are also available....
,
Cheddar cheeseCheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese, produced in several countries around the world. It has its origins in the English village of Cheddar in Somerset....
or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions or
guacamoleGuacamole , is an avocado-based dip that originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete with sea salt. Some recipes call for limited tomato, spicy Asian spices such as white onion, lime juice, and/or additional seasonings.-History:Guacamole was made by...
may be added, and it is then folded and served.
Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve. A home appliance (quesadilla maker) is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once. This type is similar to the Mexican
sincronizada; but in the United States, they often also have roast beef or other ingredients instead of ham.
Do note that there is a lot of regional variation to specific recipes throughout the Southwest. The requirements to be called a quesadilla in the region are to have tortilla and melted cheese put together, a local version of a grilled cheese sandwich. Anything can be added or served with it.
Variations
Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their own twist. Some variations are: goat cheese, black beans, spinach, zucchini, or tofu. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits.
Further reading
- Gay, Kathlyn. Encyclopedia of North American Eating and Drinking Traditions, Customs, and Rituals. Santa Barbara, Ca: ABC-CLIO, 1996.