|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 3g||10%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
You may think of a quesadilla as cheese melted between two pre-cooked flour tortillas—an acceptable way to make this authentic Mexican antojito (snack). Another style, commonly sold as street food in Mexico, starts with an uncooked corn tortilla filled with cheese and/or other ingredients. These get fried to order until the tortilla turns golden brown, giving it a crunchy corn-chip texture and flavor that pairs deliciously with the melted cheese.
In Mexico, residents of the capital city generally maintain that you can fill a quesadilla with almost anything and even omit the cheese. People from other parts of the country argue that a quesadilla without cheese cannot be called a quesadilla, given that the name itself comes from queso (cheese).
Purchase fresh masa for tortillas and tamales at Hispanic and Mexican stores, or check our tips section to make your own.
1 pound fresh corn masa
1/2 pound Mexican cheese (such as queso fresco, Oaxaca, or Asadaro)
Oil, or pork lard, for frying
Meat, veggies, chilies, epazote, Mexican table sauce, or bottled hot sauce, for optional fillings
Steps to Make It
Gather the ingredients.
Divide masa into 10 evenly sized balls.
Roll each ball between two pieces of plastic wrap or waxed paper to form a disc about 4 inches across (or use a tortilla press, if you have one).
Cut cheese into 10 slices and place one in center of each tortilla. Add a small spoonful of the additional fillings, if using.
Fold tortillas in half and press edges with dampened fingers to seal it.
Pan fry (or deep fry) quesadillas in batches in about one inch of hot oil or lard, turning once or twice until masa turns golden brown on both sides and gets slightly crispy.
Drain fried quesadillas on a rack or several layers of absorbent paper before serving.
Prepare Your Own Masa
- Make your own masa by mixing 2 cups of dry masa harina with 1 1/2 cups of warm water and kneading it for about a minute to form a dough. (You can also use flour tortilla dough for this recipe.)
You can put just about anything you like inside a quesadilla, including leftovers from previous meals. Here are some possibilities that should get your ideas flowing:
- Small cubes of cooked potatoes
- Cooked chorizo
- Green chilies in rajas (with or without cream)
- Picadillo (Mexican meat “hash”)
- Shredded beef, chicken, or pork, plain or in a sauce
- Chopped mushrooms or huitlacoche (corn fungus)
- Sauteed squash flowers
- Cooked or very tender uncooked corn kernels
- Chicharron (pork cracklings)