How to make Quesadilla

In my childhood, quesadilla was a large delicate tortilla filled with cheese and often the microwave. Hey, you are a child. I am currently not defending this cooking method; Top stove or oven for Questadilla wavy, please! But I still love this traditional Mexican dish for a snack or with more fillings as a meal. It is a fast and family -friendly meal that anyone can offer or you can offer homemade Cuaderla as a light meal, appetizer or part of a larger party spread.

I would also like to fill quesadillas with many different things based on what you love or what you have at hand. On the recipe card, I will participate in how to make minced meat and quesadillas cheese, but I will also be included and tie a group of different fillings that you can easily replace.

Related: After that, learn how to make the best enchiladas or stuffed pepper.

ingredients

I like to use large, extensive tortilla. Corn tortilla is more traditional and you can use any size or type of tortia you want. They will all work! But I often use the large delicate tortilla.

I usually use cheddar cheese or jack pepper. Any melted cheese can work well in Questillala, and a group of different cheese is also used.

I often include minced meat when I make quasadillas as a major print, but any ground meat like turkey or chicken will also work. If you do not want to use meat but you want a filling meal, try beans or other beans, such as black beans, as part of the filling. Or make breakfast quesadillas and use scrambled eggs or sausage as a filling.

How to make Quesadilla method – upper stove

First, prepare fillings. Cook the minced meat in a skillet or a large skillet over medium heat. Season with taco spices and dismantle the meat with a cooking spoon while working. The meat should be cooked, with no pink. Then remove it into a bowl.

Add a teaspoon of oil to a large skillet over medium heat. Then add the tortia and sprinkle with cheese and cooked meat. Place the cap over the top (if the pan has a cover) and cook for two minutes until the cheese dissolves. Then turn the tortia to itself, and create the shape of half the moon.

Remove it to a plate and leave it to cool for a few minutes before cutting it into the parts. Warm service.

How to bake quasadillas – oven method

Although I prefer to cook quesadillas on the surface of the stove when I do only one or two, if I want to make more at one time, the bread in the oven is the way to go!

Clean the baking sheet with a little oil where the tortilla will be placed. Then add the tortia. On half one, add cheese and cooked meat (the same method mentioned above to cook the meat). Then fold the tortia to itself, making the shape of the moon. The top brush with oil also.

Bake at 400 degrees Fahrenheit for 5-6 minutes, then stir quesadilla carefully on the other side. I use a clock for this. Bake for an additional 5-6 minutes (10-12 minutes total).

Tips and notes

I often use olive oil when cooking, but any cooking oil can work here: canola, vegetables, peanuts, coconut, avocado, etc. You can also use butter or ghee instead if you want. I would like to cover the pan with a lid while cooking Coyadella, as this helps cheese to melt faster. However, if the pan or pan does not have a cover, then there is nothing wrong with that. Cheese will dissolve. I love Questillas service alongside salsa and sour cream. Other great additions are Pico De Galo and Guacamole and Questillala Snack (see the recipe below). It is better to be quesadillas the day it is made, but you can make the meat fill early. If you have food residue, store it in a sealed container in the refrigerator for up to 3 days. Restore in the oven or microwave.

More Mexican recipes and Tex Mix

Quesadilla sauce

1/4 cup May 1/4 cup of gem generous 1 teaspoon of cumin 1 teaspoon of sweet pepper 1/2 teaspoon of onion powder 1/4 teaspoon of hot pepper powder

This is like the sauce that comes in Taco Bell Cujadella, just a homemade version. Move all the ingredients together and you can stain it into the tortia before cooking, or progress on the side as a thief dip. This sauce is great with taco, tetrada, Tosadas and more!