Quesadillas

Quesadillas

Quesadillas are basically toasted tortillas with cheese (Queso is cheese in Spanish) inside. The name in Spanish literally means “little cheesy thing.” What constitutes a Quesadilla varies greatly between the U.S and Mexico and there is no universal agreement among chefs about them. They agree that the quesadilla and taco or burrito are different; the former being cooked after being filled or stuffed while the later two are filled with pre-cooked ingredients. Also they may be made with flour, corn or wheat tortillas as well as Mexican Masa (tamale version.)

Like our grilled cheese sandwiches, they are quite easy to make, except for some of the dessert quesadillas. The basic Mexican quesadilla is a circle of uncooked corn masa folded in half and filled with cheese, then warmed up until the cheese has melted.

Here are a few recipes; but as you will see, you can add practically anything to your quesadilla.

Basic Mexican Quesadilla

Ingredients:

Large flour tortillas

Grated cheese; Monterey jack, mild or sharp cheddar or your choice

Olive oil, canola, grape seed, your choice

Optional:

Green onions

Sliced mushrooms

Fresh, diced tomatoes

Sliced black olives

Avocado

Chicken pieces, cooked

These directions are basic to most recipes.

Heat a large cast iron skillet or frying pan to medium high heat. Add about ½ tsp oil (butter may be used) and spread it around the bottom. Place one tortilla in the pan. Flip it over after about 10 seconds and continue the flipping at 10 second intervals until air pockets begin to form within the tortilla.

Sprinkle a handful of grated cheese over the tortilla making sure the cheese does not spill over into the pan. Add any of the other ingredients you desire. But do not make it too thick. We are not making a torte or quiche.

Reduce the heat to low and cover the pan. Check to see if the cheese is melted after one minute. If not, return the cover and keep checking every minute until the cheese is melted. At this point use a spatula to flip one side over onto the other side, similar to making an omelet.

The tortilla should be slightly browned. If not, turn the heat up to high and flip the quesadilla over every 10 seconds until it is browned. Remove from the pan and cut into wedges.

Serve with any of the following:
Lettuce, chopped and sprinkled with apple cider vinegar and salt
Onion and cilantro chopped and sprinkled with apple cider vinegar
Pico de gallo (link to Salsa page)
Salsa
Guacamole
Sour cream

Lighter Side Breakfast Quesadilla

Ingredients:

½ Cup egg substitute

½ Cup grated jalapeno cheddar cheese

2 soft fat-free corn or flour tortillas, 6 inch size

1 Tbsp diced green bell pepper

1 Tbsp diced onion

Vegetable cooking spray

2 Tbsp grated cheddar cheese

In a skillet, cook the egg substitute, green bell peppers, onion, and ½ Cup cheese. Flip once like a frittata.

Cook until done. Heat tortillas in the microwave about 30 seconds until warm. Layer a tortilla, egg mixture, tortilla and sprinkle remaining cheese on top. Cut into six pieces. Enjoy!

Note: This kind of quesadilla is an Americanized version and is called “sincronizada” in Mexico but never quesadilla as in the U.S. To the Mexicans this is a complete meal, that is, all the ingredients are synchronized in one dish.

Baked Quesadilla with Chicken

Ingredients:

2 Chicken breasts, boneless and skinless

1 Cup Monterey Jack cheese, grated

½ Cup Ranch dressing

1 Small can Ortega green chiles, rinsed

4 Flour or whole wheat tortillas

In a baking dish cook the chicken breasts in a 350 degree oven for about 20 minutes. When the chicken is done chop it fine or chop in a food processor. Combine the chicken, cheese, ranch dressing, and chiles in a bowl and mix well. Warm and soften the tortillas by heating them one at a time in a skillet for about 30 seconds and turning them two or three times.

Divide the chicken mixture into four parts and spoon it onto the tortillas. Fold each tortilla in half gently pressing the edges together to seal them. Place the quesadillas on a baking sheet and bake in a 350 degree oven for 15-20 minutes.

Serve garnished with Salsa, Pico de gallo, and/or Guacamole

Open Face Chicken Quesadilla

Ingredients:

4-5 Cups Chicken strips, cooked and chopped

1 Tsp Cumin

1 Tsp Garlic salt

¼ Tsp Cayenne Pepper, ground

1 Tsp Oregano

8 oz. Monterey Jack Cheese

4-5 Corn, Whole wheat or Flour tortillas

Lettuce, shredded

Black Olives, sliced

Salsa

Heat chicken in microwave. Toss with spices and salt to taste. Heat, on medium high, a 12inch skillet and spray with an olive oil spray. Place one tortilla on hot skillet. Sprinkle tortilla with a thin layer of cheese. Top with 1 Cup of chicken mixture and heat until cheese is melted and tortilla is crispy on the bottom. Watch closely and do not burn the tortilla. Prepare the remaining tortillas in the same manner.

Top them with shredded lettuce, sliced black olives and salsa.

Mucho Chocolate Quesadilla

This is a dessert quesadilla. I’ll bet you enjoy this one.

Ingredients:

¼ Tsp Butter

2 Flour tortillas, 6 inch size

2 Tbsp hazelnut-chocolate spread (Nutella)

2 Tbsp whipped cream cheese

½ Cup chocolate ice cream

1 Tbsp miniature chocolate chips

Chocolate Syrup, optional for garnish

Heat butter in a large skillet over medium high heat. Heat each side of each tortilla for about 20 seconds or just until it starts to bubble. Let cool.

Spread one tortilla with hazelnut-chocolate spread and the other with cream cheese. Place the two together like a sandwich. With kitchen shears or clean scissors, cut the quesadilla into eight wedges. Chill in the refrigerator about 30 minutes (no need to cover.)

Remove from refrigerator just before serving. Top each wedge with about 1 Tbsp of ice cream and sprinkle with miniature chocolate chips. Drizzle with chocolate syrup if desired. Eat as a finger food.

YIELDS 4 (2 WEDGE) SERVINGS

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