Quesadilla is a popular Mexican dish made by filling tortillas with cheese, chicken or veggies, and flavorful spices. The filling is cooked, placed inside a tortilla with cheese, and then folded or layered with another tortilla. It is cooked on a pan with butter until golden and crispy. The cheese melts perfectly, holding the filling together. Various variations include veggie, chicken, and breakfast quesadillas. Best served with guacamole, salsa, and sour cream for a complete meal.
Ingredients:
For the Tortillas (If Making from Scratch):
- 2 cups all-purpose flour (or whole wheat flour)
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 tablespoons vegetable oil or melted butter
- ¾ cup warm water
For the Quesadilla Filling:
- 1 cup shredded cheese (Cheddar, Mozzarella, Monterey Jack, or a mix)
- 1 cup cooked chicken (or paneer for vegetarian), shredded or diced
- ½ cup bell peppers (red, green, yellow), finely chopped
- ½ cup onions, finely chopped
- 1 small tomato, deseeded and finely chopped
- ½ teaspoon cumin powder
- ½ teaspoon smoked paprika (or red chili powder)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt to taste
- 1 tablespoon oil (for cooking the filling)
For Cooking the Quesadilla:
- 1 tablespoon butter or oil per quesadilla
For Serving:
- Sour cream
- Guacamole
- Salsa
Step-by-Step Instructions:
Step 1: Make the Tortillas (Skip if Using Store-Bought)
- In a mixing bowl, combine flour, salt, and baking powder.
- Add oil or melted butter and mix until the mixture is crumbly.
- Gradually add warm water and knead into a soft dough.
- Cover the dough and let it rest for 20 minutes.
- Divide into 4 equal portions and roll each into a thin, round tortilla.
- Heat a pan and cook each tortilla for 30 seconds per side until light brown spots appear.
Step 2: Prepare the Quesadilla Filling
- Heat 1 tablespoon oil in a pan.
- Add chopped onions, bell peppers, and tomatoes. Sauté for 2-3 minutes until slightly soft.
- Add cooked chicken (or paneer), cumin powder, smoked paprika, garlic powder, oregano, and salt. Mix well.
- Cook for 2-3 more minutes, then remove from heat and let it cool slightly.
Step 3: Assemble the Quesadilla
- Heat a non-stick pan or griddle over medium-low heat.
- Place one tortilla on the pan and sprinkle a layer of shredded cheese evenly.
- Add a layer of the cooked filling and spread it out.
- Sprinkle more cheese on top to help the quesadilla stick together.
- Place another tortilla on top (or fold a single tortilla in half).
Step 4: Cook the Quesadilla
- Spread butter or oil on the pan and cook the quesadilla over low-medium heat.
- Press it gently with a spatula for 2-3 minutes until the bottom is golden and crispy.
- Carefully flip and cook for another 2-3 minutes on the other side.
- The cheese should be fully melted, and the tortilla should be crisp.
Step 5: Cut and Serve
- Remove from the pan and let it rest for a minute before slicing.
- Cut into triangles using a sharp knife or pizza cutter.
- Serve hot with sour cream, guacamole, and salsa on the side.
Pro Tips for the Best Quesadilla
- Use a mix of cheeses – Combining cheddar, mozzarella, and Monterey Jack gives the best melt and flavor.
- Low heat for crispy texture – Cooking on medium-low heat ensures a crispy tortilla without burning.
- Press while cooking – This helps the cheese melt evenly and keeps the filling together.
- Don’t overstuff – Too much filling makes it hard to flip and can cause it to fall apart.
- Experiment with fillings – Try mushrooms, spinach, jalapeños, or black beans for variations.
Variations of Quesadilla
- Cheese Quesadilla – Just cheese for a classic, simple version.
- Chicken Quesadilla – Add grilled or shredded chicken for extra protein.
- Veggie Quesadilla – Use mushrooms, spinach, corn, or zucchini.
- Mexican Black Bean Quesadilla – Add mashed black beans with cheese.
- Breakfast Quesadilla – Scrambled eggs, cheese, and bacon inside.
Enjoy your homemade restaurant-style quesadilla, crispy on the outside and cheesy inside.
