I can't figure out why restaurants offer quesadillas on their menus so different from those found closer to the border and in Mexico proper. I am not opposed to new twists on traditional foods or even so-called fusion foods (unlike La Madrina, who is much more of a traditionalist than I am), but why mess with a good thing?
Dear American Restauranteurs, a quesadilla is not baked in an oven like a pizza. It is not cheddar and monterrey jack and mozzarella cheeses layered between two flour tortillas and grilled like a panini. It is not even a prodigious serving of cheese, chicken and onions stuffed in a flour tortilla. And it is most definitely not goopy, make-believe cheese (read: nacho cheese sauce) in a cripsy flour tortilla and deep-fried.
Quesadillas are quintessentially uncomplicated, which is why it seems almost absurd to include a recipe here. Of course, in Mexico some variations are found, perhaps the addition of huitlacoche, a corn fungus and delicacy, for example. The essence of the quesadilla remains the same, however: simple and savory.
As a parent, quesadillas, are my go-to food. They are easy to prepare and children really do love them. But I usually make them with corn, not flour, tortillas and just a sliver—not mounds—of cheese, either Mexican asadero or queso fresco when I can find it. This is the way my mother and grandmother made them, always with a spill of salsa or a heap of aguacate (avocado) on the side. For my kids, I skip lo picante (the spice) but serve with avocado or fruit instead.
| Mexican Quesadillas |
Recipe Type: Appetizer, Snack
Author:
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 1 - 2
Ingredients
- Corn tortillas
- 3 slices of cheese, preferably Mexican asadero or queso fresco.
Instructions
- Heat the tortillas on a comal or in heavy skillet over a medium flame.
- Place a slice of cheese on one half of the tortilla.
- When the cheese begins to melt, fold the tortilla over.
- Flip the tortilla to the other side.
- The quesadilla is done when the cheese is melted.
Notes
There is no need to use oil in this recipe.
It may be "too easy" to describe in steps but it is just what I (half Italian/half Irish) want to know to make an easy and delicious quick meal. thanks, Martha
ReplyDeleteWonderful! I hope you like them as much as I do! GCK
ReplyDeleteThis a great recipe as I equate no oil as being low-fat. That might be a delusion considering the cheese content, but I do so love queso fresco. It's a weakness and once I ate a whole round by myself with grapes and crackers.
ReplyDeleteGood! I really hope you like it. I'm not sure how many calories a slice of queso fresco has, but I also use just enough to balance the flavor against the texture of the tortilla. For me, this is as close to guilt-free as I'm gonna get!
ReplyDeleteEnjoy and thanks so much for taking the time to comment.
GCK
This is how my mom always made us quesadillas while I was growing up. My nephew calls them corn tortillas with cheese. They make a delicioius snack or side-dish. I make this often with Monterrey Jack cheese; I like the texture of it. Great post - I enjoyed it! I think authentic Mexican food has become so Americanized as well.
ReplyDeleteHi Elsie,
ReplyDeleteI couldn't agree more! Why nacho cheese sauce when there is such a variety of actual cheese out there?!? I also use other kinds of cheese, even cheddar sometimes. Makes a nice alternative to a grilled cheese sandwich for my kids. Thanks for sharing your thoughts.
GCK
Love these queso fresco !! It's my kids' favorite snack!! so easy to make.
ReplyDelete