Quesadillas originated from Mexico, but they've evolved over time. Traditional fillings included oaxaca, a stringy cheese, along with chorizo, mushrooms, chicharron, chicken, pork, and/or beef. They're often served with guacamole, salsa, and sour cream. Traditionally, you'd fold the tortilla in half, but I find it easier to just use 2 tortillas since I seem to always break the tortillas when folding. I made simple chicken quesadillas this time around and served them with guacamole and salsa. But don't let that limit you. Quesadillas are very versatile and flexible, so you can certainly edit and modify the fillings to your heart's desire. Depending on your choices, you might even make a sincronizada, or ham and cheese on a wheat tortilla! :)
Yield: 4 servings
|8||corn tortillas||I used fajita sized.|
|cheese, shredded||I used cheddar, pepper jack, and mozzarella.|
|1||bell pepper, sliced|
|chicken, cooked and shredded|
- Gather all materials.
- Place one tortilla on a heated skillet or pan and top with cheese.
- Once cheese melts, add other fillings.
- Top with more cheese and another tortilla.
- Flip entire quesadilla over and melt all cheese.
- Cut into segments and serve (with guacamole/salsa/sour cream, if desired).