The Ultimate Quesadilla

Tuesday, 28 June 2022 07:59

The Ultimate Quesadilla Featured

Written by Donna Deaton
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The Ultimate Quesadilla

The Ultimate Quesadilla

This is a perfect summer lunch, snack, or even dinner recipe that doesn't require heating up the house. Experiment with different types of cheese and fillings. Add some green chilies or red pepper flakes. Enjoy making this your own.

What Is a Quesadilla?

A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded over to be eaten by hand.

The addition of toppings like guacamole, salsa, and sour cream seems to have come along later. And, as Americans have adopted quesadillas, they've put their own spin on them, adding untraditional fillings such as scrambled eggs to make breakfast quesadillas and often swapping out flour tortillas for the corn tortillas.

What Is the Best Quesadilla Cheese?

Freshly grated cheese such as cheddar or Monterey Jack are often used in American-style quesadillas. Pre-grated cheese is handy and melts okay enough, though we recommend grating your own cheese for the best meltability.

You can use any meltable cheese in a quesadilla, but for something closer to an authentic Mexican quesadilla, try one of these cheeses: Manchego, Queso asadero, Oaxaca, Chihuahua


Large corn or flour tortillas

Grated cheese such as mild or sharp cheddar, or Monterey Jack

Olive oil or butter


Sliced mushrooms

Green onions

Black olives, sliced

Fresh tomatoes, diced

Cooked Chicken pieces



Apple cider vinegar

Kosher salt


Heat the tortillas until air pockets form: Heat a large skillet (cast iron works great) on medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well).

Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

Add the cheese and other ingredients: When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself.

Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken.

Take care not to layer on the ingredients too thickly - this is a quesadilla, not a quiche!

Lower the heat and cover pan: Reduce the heat to low and cover the pan. The pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat.

After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted.

Fold the tortilla over: When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelet.

The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned.

Remove quesadilla from pan and cut into wedges:

To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.

Serve with the lettuce, salsa, sour cream, and guacamole.

Last modified on Tuesday, 28 June 2022 08:05

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