Tuesday, November 25, 2008


The kind of quesadilla you get depends on where you're at and who made it. Most gringo-made and Tex-Mex (Taco Bell) quesadillas use flour tortillas and a blend of Kraft's Mexican shredded cheeses.

The quesadillas made in most Mexican homes are a little different. Most Mexicans use corn tortillas and a specific cheese- queso quesadilla. Most grocery stores sell both items.

  • Microwave a stack of tortillas for about 2 minutes or longer to make tortillas easy to fold. Be careful with steaming tortillas.
  • Cut cheese into small pieces and place desired amount on on side of tortilla.
  • Fold tortilla in half over cheese. If the tortilla crumbs along the crease, it needs to be microwaved longer. If the tortilla folds well but doesn't remain closed, use a toothpick to hold it closed while it cooks.
  • The Mexican woman that taught me how to make these fried them in a skillet. I usually bake mine now so they won't be so greasy. If you decide to fry them, use a little oil and do a few at a time. Watch out for cheese that oozes into the oil.
  • To bake them, spray cookie sheet with cooking spray. Place quesadillas on cookie sheet and spray lightly with cooking spray.
  • Bake quesadillas at 350 degrees until lightly brown and crispy.

You can also add chicken or beef to the quesadillas.

These are great with a salsa, especially guacamole.

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