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The Quesadilla is more than just an afternoon meal, it is considered a treasure in Mexican cuisine. Many people often choose to eat Quesadillas when they are out with their friends, but did you know that it is incredibly easy to make at home.

At its core, quesadillas are delightful fusion of crispy and goeey goodness. With a warm and golden cheese that is melted and fused with its beefy counterpart, it is this combination that makes the quesadilla a favorite meal for many people around the world.

The best part about Quesadillas is that it is far from a one-dimensional dish, you can use different types of proteins, vegetables and cheeses to create something different each and every-time.

This dish is typically served with a side of salsa, sour cream, pico de gallo, pickled jalapenos.

Quesadilla comes from the Spanish word ‘queso‘ which means cheese. It comprises of tortilla, vegetables, meat and cheese. Toasting up the outside of the quesadilla helps the cheese to melt whilst the outside of the tortilla gets nice and crispy!

What is the Origin of Quesadilla?

Quesadilla originated in Mexico. Particularly with roots to the Aztecs. The Tortilla is a staple food for the people of Mesoamerica.

The purpose of the Quesadilla was to eat it on the road, thus making it a portable meal which comprised of meat and vegetables. The addition of cheese occurred in the 16th century with the arrival of the Spaniards.

What do you need to make Quesadilla?

Flour tortilla, Sweet corn, Onion, Bell peppers, Chilies, Parsley, Taco seasoning and tomato paste.

When it comes to tortillas, there are two variations that are available at the supermarket. One is made from flour, it is soft, chewy in texture and easier to digest for most people. The other type of tortilla is made from corn, it is thicker, brittle and more crunchy in nature, it is also known as a taco shell. Since the tortilla will be folded in half and toasted, most people prefer to use the tortilla that is made from flour. We recommend Ol el paso or Mission foods.

There are many different vegetables that you can use in your Quesadilla. We’ve chosen Sweet Corn, Onion, Bell Peppers, Chilies, Parsley. Other options include spinach, mushrooms, roasted potatoes.

Spices are important when it comes to adding flavor to the Quesadilla, you can choose store-bought taco seasoning which is convenient and easy to use, or you can make your taco seasoning at home. Tomato paste adds a rich flavor to the beef in the quesadilla.

Instructions

Brown the chili and garlic: When garlic is cooked in butter or olive oil, it causes the reduction of the pungent flavors. It also amplifies the garlicky taste which creates a wonderful flavor in quesadilla. Browning the red chili helps to reduce the heat of it. Red chili is loaded in Vitamin C and it adds a citrus flavor to the quesadilla.

Brown the onion: Caramelized onions provide a nice flavor to the quesadilla. Add butter to the pan, and add the chopped onions. Caramelizing onions will take six to eight minutes on medium high heat. Depending on the type of quesadilla you are creating, you can choose red onions to balance out the flavors, which are generally sweeter when caramelized with butter.

Also if you are choosing to use spicier ingredients such as jalapeno chilies or regular green chilies, then the red onions will create a slight reduction in heat. And, if you prefer the heat, stick to the white onions. When white onions are browned, they have a nice, nutty flavor. After you have cooked the onions, remove the onions from the stove and set aside.

Add the caramelized onions on top of the garlic and chili. Thereafter, add the meat. Add the taco seasoning, choosing to use pre-made taco seasoning simplifies this process. You can make taco seasoning from scratch or you can purchase the store-bought version.

Add the Tomato paste: Tomato paste provides the quesadilla filling with a tangy, sweet and umami flavor. Rough chop the bell peppers and add it in. Bell peppers provide a nice crunch to the quesadilla filling.

Add the sweet corn: Sweet corn is one of my favorite ingredients to add to a quesadilla. It adds a little bit of sweetness and provides a slight crunch.

Scoop the filling: This is the fun part. Lay the tortilla onto a plate. Thereafter, scoop the filling onto half of the tortilla. Make sure to not overfill it on one side as you will have to fold the tortilla in half in order to toast.

Grate mozzarella cheese and cheddar cheese and add the cheeses onto one side of the quesadilla only.

The hardness of mozzarella cheese will be similar to a block of cheddar cheese. Add as much cheese as your heart desires for your quesadilla.

Depending on your taste buds, you can opt for coriander. We prefer the taste of parsley, its adds freshness to the ingredients.

Fold the Tortilla in half: Toast on a grill pan or a non-stick pan. It will take two minutes on medium high heat to get the grill marks. Make sure to check with a flat spatula to ensure that it is not catching on the bottom of the quesadilla. Each person’s stove will vary in heat, some plates are hotter than others.

If you are using lots of cheese, then you can cover with a foil or a lid. It will melt the cheese faster. This is the best part, eat your quesadilla whilst it is hot and straight of the pan.

**Beef Quesadilla: The Bold flavors + Crunchy texture makes this a delicious and rewarding meal.**

What to Serve with Quesadilla?

Serve with a bowl of sour cream or tomato salsa.

How to Store Quesadilla?

Store in a foil in a container, in the fridge for two to four days. The foil will assist in retaining the freshness of the ingredients. Microwave to reheat or pop into a hot oven for a few minutes. The Quesadilla filling can be frozen for three months. Thereafter, remove and defrost. Reheat on a pan and add it to a fresh tortilla with freshly grated cheese and toast it up.

What type of mozzarella to use?

Choose low moisture mozzarella, in other words use the mozzarella that you would use on pizza. There are two types of mozzarella cheese.

One comes in a packet, it is soft and usually in a ball shape. Its kinda impossible to grate it as it does not have that type of texture. The right type of mozzarella has little moisture, usually comes in a block shape in the supermarket and has a sturdy texture, which means it can be grated.