|Place of origin||Mexico|
|Region or state||National, Mainly in Central Mexico|
|Main ingredients||Tortillas, cheese, meat, salsa, mushroom, refried beans, avocado or other vegetables|
|Cookbook: Quesadilla Media: Quesadilla|
A quesadilla (//, Spanish: [kesaˈðiʝa] ( listen)) is a tortilla, usually a corn tortilla but also sometimes made with a wheat tortilla, which is filled with cheese and then grilled. Other items, such as a savoury mixture of spices or vegetables, are often added, then they are cooked on a griddle. A full quesadilla involves two tortillas filled with cheese and stacked on top of each other. Halves are a single tortilla filled with cheese and folded into a half-moon shape.
The origin of the quesadilla was colonial Mexico. The quesadilla as a food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are commonly sold at Mexican restaurants.
Original (Mexican) quesadilla
In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is then cooked on a comal 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, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to or even substituting the cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, 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. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common. Salsas 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 that, while the traditional ones are prepared by filling the partially cooked tortillas, then cooked 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 "synchronized") in Mexico. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. The sincronizada is frequently confused with quesadillas by tourists because it is typically called a quesadilla in most Mexican restaurants outside of México.
The quesadilla is a regional favorite in the southwestern U.S. where it is analogous to a 'grilled cheese sandwich'. It is prepared in a similar manner except for the inclusion of local ingredients, and sometimes turkey. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole 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 fajita beef or chicken or other ingredients instead of ham. That kind of quesadilla is also Mexican, and it is called "gringa" (the name varies in some regions in Mexico, there's also a type of quesadilla called "chavindeca").
There is a lot of regional variation to specific recipes throughout the Southwest.
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. A Scandinavian treat uses a lefse (thin potato pancake resembling a tortilla) containing brie cheese and lingonberry jam. Even dessert quesadillas are made, using ingredients such as chocolate, butterscotch, caramel, and different fruits.
- Herbst, Sharon Tyler (2001). Food Lover's Companion (Third ed.). Barron's Educational Series. p. 501. ISBN 0-7641-1258-9. OCLC 43894522.
- Kiple, Kenneth F. & Ornelas, Kriemhild Coneè (2000). The Cambridge World History of Food. 2 vols. New York: Cambridge University Press. ISBN 9780521402163. OCLC 44541840.
- "History of Quesadillas". cookingschoolsite (blog). Retrieved 2012-02-27 – via Google Sites.
- Montanari, Massimo (1994). The Culture of Food. Oxford, UK: Blackwell. ISBN 9780631182658. OCLC 29024700.
- Elkady, Doaa (2008). "Quesadillas". Scholastic Choices. 23 (5). p. 23.
- Feeney, Kelly (May 28, 2010). "Sand, Surf, and Quesadillas". New York Times. p. 8.
- Raichlen, Steven (1998). Salud y sazón: 200 deliciosas recetas de la cocina de mamá : todas bajas en grasa, sal y colesterol! [Health and season: 200 delicious recipes from the kitchen of mom, all low in fat, salt and cholesterol!] (in Spanish). Rodale. p. 246. ISBN 978-0-87596-474-4. OCLC 39033466. Retrieved 2011-03-18.
- Raichlen, Steven (2000). Steven Raichlen's Healthy Latin Cooking: 200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond. Rodale. ISBN 9780875964980. OCLC 39033464.
- SR. "Recipe - Delicious Chicken Quesadilla". Cooks.com. Retrieved 2012-02-27.
- Zaslavsky, Nancy (2006). "30 Minutes". Vegetatrian Times. 338. pp. 37–40.
- Shulman, Martha Rose (2011). "Black Bean and Goat Cheese Quesadilla". New York Times. p. 1.
- Shulman, Martha Rose (2011). "Spinach and Goat Cheese Quesadilla". New York Times. p. 1.
- Gay, Kathlyn (1996). Encyclopedia of North American Eating and Drinking Traditions, Customs, and Rituals. Santa Barbara, CA: ABC-CLIO. ISBN 9780874367560.
|Wikimedia Commons has media related to Quesadilla.|
- Quesadilla - Mahalo Cooking
- "Quesadillas make a quick meal from veggies, leftovers". Detroit News. Retrieved 2016-05-31.