Quesadillas! Who doesn’t go mad over crispy tortillas stuffed with molten, juicy goodness? There’s something awesome about a meal that you can pull together with just cheese, tortillas, and a handful of random leftovers or other ingredients from the refrigerator. With Cinco de Mayo right around the corner, make a big batch and freeze the extras. Serve with sour cream, salsa, or guacamole for dipping.
How to Fill a Quesadilla
To fill a quesadilla, place the filling on one side of a tortilla, then fold to enclose. Start with shredded cheese, top with filling of choice (beef, chicken, vegetarian) then finish with another sprinkle of cheese.
The double cheese acts as a glue for the filling so when you cut / bite into it, the filling doesn’t completely ooze out. Don’t be afraid to get creative with your fillings, you can use leftovers in your refrigerator, pulled pork, taco meat, brisket, chicken scraps, anything works! Chop the fillings small and have fun with your favorite combinations.
How to Cook Quesadillas
- Place the quesadilla in a dry skillet over low to medium low heat. Why no oil? Oil is a heat conductor which browns the tortillas faster than the filling heats through and the cheese melts. Tortillas are thin – and they cook fast.
- Cover with a lid – this heats the filling through and melts the cheese faster, before the tortilla gets too brown. If you don’t have a lid for your skillet, use anything that will cover it – a larger skillet, baking tray, anything. Cook until underside is golden and crispy, then remove the lid.
- Flip over the folded edge - this ensures you don’t lose any filling! Use your hand on the uncooked side to hold it together.
- Cook uncovered until crispy and cheese is molten – about 2 to 3 minutes.
- Cut in half and serve!
Try a Southwest Quesadilla
This southwest veggie quesadilla is loaded with bean, corn, bell pepper, cilantro, spices and lots of cheese and served with a creamy cilantro sour-cream dip. These quick quesadillas are packed with flavor and can be made vegan too!
Making them is as simple as sautéeing all the ingredients in a pan at the same time for just a few minutes before adding them to the tortilla. If you want to go the extra step and add a creamy element to the quesadillas, add a tablespoon of mayo to the quesadillas.
- 1 tablespoon olive oil
- 1 cup bell pepper diced (colors of choice)
- 1 cup black beans canned, rinsed and drained
- ½ cup corn (canned, frozen or fresh)
- ½ cup onion diced
- 2 cloves garlic minced or crushed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
- ¼ cup chopped cilantro
- 4 medium flour tortillas
- 2 cups shredded cheese
Sour-Cream Cilantro Sauce:
- ½ cup sour cream
- ¼ cup mayo or replace with sour-cream or Greek yogurt
- ¼ cup cilantro minced
- Juice of ½ lime
- 1 tsp olive oil
- Salt and pepper to taste
The associates at Chef’s Corner Store are always happy to answer any questions you have about products or uses. Based in Centennial, CO,Chef’s Corner Store offers a premium selection of products for your kitchen, creating endless possibilities. Visit our website or showroom to learn more.