A Quesadilla is a Mexican antojito ( appetizers) – street foods. It is made primarily with cheese, with the variations of meats, beans, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
Traditionally a full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a single tortilla that has been filled with cheese and folded into a half-moon shape. They are typically filled with Queso Oaxaca cheese, 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. You can also cook with the Asiago, Cheddar, or Gouda cheese. I have used cheddar cheese.
Quesadillas have been adapted to many different styles. In the United States, many restaurants serve them as appetizers, after adding their twist. A variation that combines the ingredients and cooking technique of a quesadilla with pizza toppings has been described as a “pizzadilla”.
It is best served with guacamole, sour cream, and salsa of your choices.
What is Tortilla?
Tortillas is a bread made with maize (corn) that is commonly used in dishes like burritos, tacos, and fajitas. It is very popular in Mexican and other parts of the country.
Europeans introduced wheat and its cultivation to the Americas, and it remains the source for wheat flour tortillas. Wheat tortillas usually contain fats such as oil or lard, salt, often leavening agents such as baking powder, and other ingredients. Otherwise, the preparation and cooking of flour tortillas on a comal are identical to that of corn tortillas.
Prep time: 10 mins
Cooking time: 20 mins
- Tortillas bread – 2 nos
- Mexican cheese Shredded – 1 cup
- Kidney beans (soaked overnight) – 1 cup
- Peppers (mixed red, green or yellow, chopped) – 1/2 cup
- Olive oil – 2 tablespoon
- Onions (sliced) – 1/4 cup
- Garlic (chopped) – 1 teaspoon
- Boiled corn – 1/4 cup
- Jalapeno Seeds (chopped) – 2 teaspoon
- Salt – to taste
- Black pepper – to taste
- Coriander leaves (chopped) – 1 teaspoon
- Parsley (chopped) – 2 teaspoon
- Roasted Cumin seed (crushed) – 1/2 teaspoon
- Drain the kidney beans and corn, coarsely mashed in the food processor.
- Heat a nonstick pan over medium-low heat and spray 1 tablespoon olive oil.
- Add onion and garlic and saute it.
- Add mashed garlic and corn and saute properly. Seasoned with salt and pepper.
- Add crushed chopped bell pepper, chopped coriander , cumin seed & jalapeno. Cook well and adjust seasoning.
- Meanwhile, heat a pan, spray olive oil, and place one tortilla on top of the oil.
- On one half of the tortilla, sprinkle half the cheese, arrange the mixture of kidney beans on top of the cheese.
- Gently, fold one side of the tortilla to the other side in half. Cook one side until it’s golden brown.
- Gently flip it and cook the other side until golden brown, carefully so that the filling doesn’t fall out.
- Sprinkle remaining cheese on top of the bread and gratinated. Garnish with chopped parsley.
- Serve hot with tomato salsa and guacamole.