Quesadillas are delicious Mexican wraps that combine cheese with meat, beans, vegetables, and a host of other delicious ingredients and spices. The meat and the wraps themselves are usually cooked on a griddle, resulting in something that is savory, tasty to eat, and very filling and satisfying.
Corn tortillas are normally used for the bread, but you can also use a number of other interesting things when experimenting with this easy recipe.
You can trace the quesadilla’s origins to colonial Mexico. While it has changed and adapted a lot over the years, it currently enjoys a resurgence of popularity owing partly to the current trend for street food. This is a meal that is easy to make and serve, and that never disappoints.
1. Half Vs Full
The first tip when making your quesadillas is to know the difference between a ‘half’ and a ‘full’ quesadilla. The full quesadilla is made from two individual tortilla wraps which will hold a cheese layer (and whatever else you are including) in between them.
Conversely, the half quesadilla is a wrap made from a single tortilla that has been filled with cheese and then folded into a half-moon shape.
The difference here will impact on the flavor – as it could affect the taste by altering the balance of meat to bread – and on the health benefits. It’s also a matter of speed and ease. Our tip? Try both and see which you like the most, that way you can then pull either method out of the bag when you need it!
One tip to keep in mind? The half-moon technique is much easier to flip than a quesadilla made with two separate tortillas.