Quesadilla

Aquesadilla(/ˌkeɪsəˈdiːjə/;Spanish:[kesaˈðiʝa]; Mexican diminutive ofquesada) is aMexicandish consisting of atortillathat is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on agriddleor stove.Traditionally, acorn tortillais used, but it can also be made with aflour tortilla.
The quesadilla has its origins incolonial Mexico. The quesadilla as a dish has changed and evolved over many years as people have experimented with different variations of it.Quesadillas are frequently sold atMexican restaurantsall over the world.
In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked cornmasa, called atortilla, warmed to soften it enough to be folded in half, and then filled. They are typically filled withOaxaca cheese(queso Oaxaca), a stringy Mexican cheese made by thepasta filata(stretched-curd) method. The quesadilla is then cooked on acomaluntil 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, and guacamole.While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to the cheese. These can include cooked vegetables, such as potatoes withchorizo,squash blossoms,huitlacoche, and different types of cooked meat, such aschicharron,tingamade 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.Avocadoorguacamole, chopped onion, tomato, serrano chiles, and cilantro are the most common.Salsasmay also be added as a topping.
Mexican quesadillas are traditionally cooked on acomal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to makequesadillas 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 Northern 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 (mainlyChihuahua cheeseorqueso menonita, a local cheese made by theMennonites). The way of preparation is exactly the same as the corn variety.
In thecuisine of Mexico City, quesadillas are not assumed to come with cheese unless specifically requested. This is in contrast to the rest of Mexico, where quesadillas are considered to include cheese by definition (quesadillaliterally meaning "little cheesy thing" in Spanish).This cultural trend cannot be traced back to a single origin.
Sometimes, cheese and ham are sandwiched between two flour tortillas, then cut into wedges to serve what is commonly known as asincronizada(Spanish for "synchronized") in Mexico.Despite appearing almost the same as a quesadilla, it is considered a completely different dish. Tourists frequently confuse thesincronizadawith the quesadilla because it is typically called a quesadilla in most Mexican restaurants outside of Mexico.
The quesadilla is a regional favorite in the southwestern U.S., where it is similar to agrilled cheese sandwich, with the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, usually high-moisture, melting cheese (queso quesadilla), such asMonterey Jack,Cheddar cheese, orColby Jack. Once the cheese melts, other ingredients, such as shredded meat, peppers, onions, orguacamolemay 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 Mexicansincronizada; 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, including a type of quesadilla called "chavindeca").
Regional variations to specific recipes exist 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 use goat cheese, black beans, spinach, zucchini, or tofu.A variation that combines the ingredients and cooking technique of a quesadilla withpizzatoppings has been described as a "pizzadilla".
Even dessert quesadillas are made, using ingredients such aschocolate,butterscotch,carameland different fruits.
Breakfast quesadillas are also made, using ingredients such aseggs,cheeseandbacon.