Quesadilla
Quesadilla
A tortilla folded on cheese on a hot comal — Mexico City may put no cheese in some, but this one does.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Quesadilla.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Difficulty
- Very easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
A quesadilla is a folded tortilla cooked on a dry pan until the cheese melts. Corn in the centre of the country; flour in the north. Mushrooms, squash blossom, or nothing but cheese. This is not a grilled cheese with a Mexican sticker, and it is not a burrito.
Ingredients
- Corn tortilla4
- Melting cheese, Oaxaca, mozzarella, or another melt120 g
- Mushrooms (optional)80 g
- Onion (optional)¼
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Heat a dry pan. Warm a tortilla, add cheese (and mushrooms if using), fold, and cook both sides until the cheese runs and the tortilla spots.
6 minStep 2
Salsa on the side. Eat hot.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Corn tortilla → Flour tortilla
Different region, same snack.
Tips
- A raw tortilla pressed on a comal is the market version if you have masa.
- Flour tortillas are northern and valid.
History & culture
Street stalls, school snacks, the thing you make when there is a tortilla and a bit of cheese. CDMX arguments about cheese-less quesadillas are real and we are not settling them here.
The name says cheese. Regional practice disagrees, which is how living food works.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: pelican from Tokyo, Japan via Wikimedia Commons (CC BY-SA 2.0). https://commons.wikimedia.org/wiki/File:Quesadilla%20plate%2C%20New%20Orleans%20November%202016.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Quesadilla take?
13 min all in — 5 min prep, 8 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 2 quesadillas. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Very easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Comal or dry skillet.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
Corn tortilla → Flour tortilla. Different region, same snack.
Any tips from this recipe?
A raw tortilla pressed on a comal is the market version if you have masa. Flour tortillas are northern and valid.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
Similar dishes
Elote
Elote
Street corn — grilled, then mayo, cheese, chilli and lime. Eat it over a napkin.
25 minVery easy🌶️
Chilaquiles
Chilaquiles
Yesterday's tortillas, today's salsa — softened, not soggy if you are lucky, with cream, cheese and an egg.
30 minEasy🌶️🌶️
Tacos al pastor
Tacos al pastor
Mexico City pork tacos with achiote, chilli and pineapple — shawarma technique that became something entirely Mexican.
3 hr 10 minMedium🌶️🌶️