mexican

Quesadilla: "The Little Cheesy Thing"

Now that I have found out that the literal meaning of quesadilla is “little cheesy thing”, there is no way that I am not going to be using that for the post title, is there?

I also found out that the southern regions of Mexico are where the first use of queso and stringy cheese-filled quesadillas came about. The Aztec people were very familiar with corn tortillas and would often stuff tortillas with squash and pumpkin and then bake them in clay ovens as a sweet dessert. Today, quesadillas are to be found everywhere - not least here in Turkey where they fit the local menu quite nicely as but a new fangled sort of "pide" which is a welcome addition.

The original quesadillas were filled with various ingredients such as cheese, potatoes, mushrooms, chorizo, chicken, chile poblano, and epazote, a pungent Mexican herb. However, as they have travel across the globe quesadillas are nowadays stuffed with everything from sautéed onions and peppers, spinach, mushrooms, seared vegetables, mango sauce, shredded chicken, black beans, fresh corn, grilled steak and queso.


INGREDIENTS
QUESADILLAS:
  • 6 - 8 flour tortillas (20cm/8")
  • 2 cups (200g) shredded Cheddar cheese
  • 3/4 cup roughly chopped coriander/cilantro
  • 1 cup corn kernels

QUESADILLA SPICE MIX:
  • 1 tsp each onion powder, dried oregano, salt
  • 2 tsp each cumin powder, paprika
  • 1/4 tsp each black pepper, cayenne pepper (optional)

CHOOSE ONE FILLING

BEEF FILLING:
  • 1/2 tbsp olive oil
  • 2 garlic cloves , minced
  • 1/2 onion , finely chopped
  • 500g / 1 lb ground beef / mince
  • 1 small red capsicum/bell peppers, diced
  • 2 tbsp tomato paste
  • 1/4 cup (65 ml) water
 CHICKEN FILLING:
  • 2 1/2 tbsp olive oil
  • 500 g/1 lb chicken thighs
  • , skinless boneless
  • 2 garlic cloves, minced
  • 1 small onion, quartered and sliced
  • 1 small red capsicum/bell pepper, diced

VEGETABLE FILLING:
  • 2 tbsp vegetable oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can of black beans, drained (400g/14oz)
  • 1 capsicum/bell pepper, diced (any colour)
  • 1 cup corn (canned drained or frozen thawed)
  • 1/4 cup tomato paste
  • 1/4 cup (65 ml) water

INSTRUCTIONS
QUESADILLAS
  • Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in half.
  • Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick use 2 tsp oil).
  • Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3 minutes until underside is super golden brown and crispy.
  • Carefully flip over the folded edge (see video). Press down lightly. Cook for 3 minutes until crispy (no lid).
  • Transfer to cutting board, cut in half. Serve immediately!
  • Dipping Sauce options: Sour cream, salsa, Avocado Sauce
SPICE MIX:
Mix ingredients in a small bowl. Use for one of the Fillings Options below.

FILLING OPTIONS

BEEF FILLING:
  • Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes.
  • Add beef and cook, breaking it up as you go. Once it changes from pink to brown, add capsicum. Cook for 1 minute.
  • Add tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.
CHICKEN FILLING:
  • Drizzle chicken with 1 tbsp oil, toss to coat. Sprinkle over Spice Mix, toss well to coat.
  • Heat 1 tbsp oil in a large skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum and cook for 1 minute. Transfer to bowl, cool.
  • Return pan to stove, reduce to medium heat. Add remaining 1/2 tbsp oil. Add chicken and cook for 3 minutes until deep golden. Turn and cook for 3 minutes until cooked through.
  • Transfer chicken to cutting board, rest for 2 minutes then dice and cool. Combine with capsicum mixture.
VEGETABLE FILLING:
  • Heat oil in a skillet over high heat. Add onion and garlic, cook for 2 minutes. Add capsicum, cook for 1 minute.
  • Add beans, corn, tomato paste, water and Spice Mix. Cook for 2 minutes. Transfer to bowl, cool.


Shamelessly filched from: 
Thank you Recipe Tin Eats! :-)

Images: Unsplash, Pexels and Freepik.


Elif Ayiter

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