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Quesadilla
A quesadilla (/ˌkeɪsəˈdiːjə/; Spanish: [kesaˈðiʝa] ⓘ; Spanish diminutive of quesada) is a Mexican dish made from a tortilla folded in half or two tortillas that are filled with cheese (queso), and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, corn tortillas are used, but the dish can also be made with flour tortillas. Quesadillas are frequently sold at Mexican restaurants all over the world.
The quesadilla has its origins in colonial Mexico, but has changed and evolved over the years.
In the central and southern regions of Mexico, a quesadilla is formed by warming a tortilla in a comal, adding fillings (which typically include cheese), folding it in half, and heating it through until the cheese has completely melted. Fillings typically include Oaxaca cheese (a stringy Mexican cheese made by the pasta filata (stretched-curd) method), and may include cooked meats such as tinga made of chicken or beef, pork, or chicharron, cooked vegetables or mixes such as potatoes combined with chorizo, and items such as squash blossoms and huitlacoche.
Other popular fillings and toppings include green or red salsa, avocado or guacamole, chopped onion, tomato, chiles, and cilantro.
Quesadillas fritas are made by frying a folded filled quesadilla until golden and crispy. These may be made with tortillas, or by frying rings of masa in oil.
Other variations include using wheat flour tortillas, especially in Northern Mexico, mainly filled with Chihuahua cheese or queso menonita, a local cheese made by the Mennonite community.
In the cuisine of Mexico City, quesadillas are not assumed to come with cheese unless specifically requested. This is in contrast to the rest of Mexico, where quesadillas are considered to include cheese by definition (quesadilla literally meaning "little cheesy thing" in Spanish). This cultural trend cannot be traced back to a single origin.
In the cuisine of Oaxaca, large corn tortillas cooked on a dry comal and filled with cheese, which would be called quesadillas in other regions of Mexico, are known as empanadas. Oaxacan cheese empanadas are filled with Oaxaca cheese, and often asiento as well as epazote and other fillings are such as mushrooms or corn smut. Other common fillings for Oaxacan empanadas include mole amarillo and mole verde.
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Quesadilla AI simulator
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Quesadilla
A quesadilla (/ˌkeɪsəˈdiːjə/; Spanish: [kesaˈðiʝa] ⓘ; Spanish diminutive of quesada) is a Mexican dish made from a tortilla folded in half or two tortillas that are filled with cheese (queso), and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, corn tortillas are used, but the dish can also be made with flour tortillas. Quesadillas are frequently sold at Mexican restaurants all over the world.
The quesadilla has its origins in colonial Mexico, but has changed and evolved over the years.
In the central and southern regions of Mexico, a quesadilla is formed by warming a tortilla in a comal, adding fillings (which typically include cheese), folding it in half, and heating it through until the cheese has completely melted. Fillings typically include Oaxaca cheese (a stringy Mexican cheese made by the pasta filata (stretched-curd) method), and may include cooked meats such as tinga made of chicken or beef, pork, or chicharron, cooked vegetables or mixes such as potatoes combined with chorizo, and items such as squash blossoms and huitlacoche.
Other popular fillings and toppings include green or red salsa, avocado or guacamole, chopped onion, tomato, chiles, and cilantro.
Quesadillas fritas are made by frying a folded filled quesadilla until golden and crispy. These may be made with tortillas, or by frying rings of masa in oil.
Other variations include using wheat flour tortillas, especially in Northern Mexico, mainly filled with Chihuahua cheese or queso menonita, a local cheese made by the Mennonite community.
In the cuisine of Mexico City, quesadillas are not assumed to come with cheese unless specifically requested. This is in contrast to the rest of Mexico, where quesadillas are considered to include cheese by definition (quesadilla literally meaning "little cheesy thing" in Spanish). This cultural trend cannot be traced back to a single origin.
In the cuisine of Oaxaca, large corn tortillas cooked on a dry comal and filled with cheese, which would be called quesadillas in other regions of Mexico, are known as empanadas. Oaxacan cheese empanadas are filled with Oaxaca cheese, and often asiento as well as epazote and other fillings are such as mushrooms or corn smut. Other common fillings for Oaxacan empanadas include mole amarillo and mole verde.