Quesadillas (CC photo by bdebaca courtesy of Flickr)
A classic quesadilla is basically atortilla with some melted cheese inside. But, as you know, you’ll often find quesadillas filled with (pollo), (papas), chile poblano (rajas), (champiñones), squash flower (flor de calabaza), chorizo, and even cecina ( or ).
In, quesadillas are prepared on street corners throughout cities, at small stands under trees along winding streets and rural highways, in flea markets, and in small diners called “fondas”. Quesadillas are very popular, and people leaving work are frequently seen parking their cars at the first quesadilla stand they find and eating at least 2 or 3 deliciously hot quesadillas garnished with cream and . Because they’re very light, they can be eaten for , lunch, or dinner.
- 1 Tablespoon Oil
- 250 grams Oaxaca Cheese (or mozarella or string cheese as a substitute)
- 4 Corn Tortillas
Place a skillet over medium-heat and add the oil. Once heated, place a tortilla in the skillet. Shred some cheese, and add the desired amount on top of the tortilla.
Fold the tortilla in half, forming a half moon shape. When you see that the cheese is melting, flip the quesadilla over so the other side gets warm, too. This process should only take a minute or two. As soon as you see that the tortilla is getting crispy, remove it from the skillet and place it on a plate. Keep the quesadilla warm while you repeat the same process with the other tortillas. Add sour cream andif desired.
Remember, you can add whatever filling you want. So, along with the cheese, add, rajas, chorizo with diced , or shredded or . Enjoy!
Posted by Lindsay