Quesadillas

I’m hesitant to even publish this as a “recipe” because it’s just basically melted cheese inside a tortilla, but I’m doing this as a service to those who may be totally unfamiliar with the process and have yet to experience the happiness that is a simple homemade Mexican quesadilla. (Salvadoran quesadillas are equally wonderful, but an entirely different food and a bit more complicated to make. My recipe for those can be found here.)

Quesadillas

What you need:

Tortillas (I prefer white corn)
Cheese (Oaxaca cheese is authentic, but a pre-shredded “Mexican” blend is what I use)
A comal/griddle or large non-stick frying pan
Cholula hot sauce (optional)

Note: This recipe is for the most basic of quesadillas and I love them like this, but feel free to add in whatever you have on hand – some leftover shredded chicken, beans, slices of pickled jalapeño, etc. The possible combinations are only limited by your imagination.

Directions:

1. Heat up the comal, griddle or non-stick frying pan. Do not add oil or butter – It should be nice and dry.

2. Place two tortillas on the comal. Allow to slightly “toast” on one side. Flip both tortillas over.

3. Place a handful of cheese on one of the tortillas. Put the tortilla without any cheese on top. Allow the cheese to melt and remove from heat. Cut in half with a pizza cutter. Repeat as necessary. Optional: Serve with Cholula hot sauce.

Note: Another method (and the more authentic way) is to put cheese on each tortilla and fold in half. I find that doing it this way makes some of the shredded cheese fall out onto my comal and burn, so that’s why I use the other method.