What a Good “Adilla”! Quesadillas & Their Companions
There isn’t much to tell you about the quesadilla that you don’t already know.
Quesadillas are warm comfort; simple, fast, and filling; and as complex and varied as you have time, and preference, and patience.
The name “quesadilla” translates as “little cheesy thing.” You’d think that makes cheese an essential ingredient of the quesadilla, but friends and Google inform me that Mexico City is King of the Quesadilla, and often, cheese is not the main ingredient for most street food tacos there. What? A little cheesy thing without cheese! I know. My well-traveled friend Tobin swears by his favorite non-cheese quesadillas: Hongos (mushroom), Huitlacoche (corn smut mold), Papas (potato), Rajas (pepper strips) and Sesos (cow brain).
Here are three versions, including our family’s two favorite variations of the quesadilla. The quesadilla recipe showcases a few of the many ways to make these little cheesy things your own. Hearing so many favorite variations from friends and family and neighbors made me feel a tad closer to everyone, imagining the alchemy of our kitchens, the infinite variety of our unique imprints on food—and our shared comfort in a warm little cheesy thing.
The Quesadilla, Historically
Oaxaca cheese is the traditional filling in a traditional masa (corn) quesadilla. Oaxaca cheese is stringy, semi-hard, and white. Once filled, the Mexican quesadilla would be cooked on a smooth flat griddle called a comal. Today, quesadillas have made their way onto menus all over the world. You will find numerous adaptions of the quesadilla, for any meal.
The Quesadilla, Plain & Simple
Grab a large skillet and heat over medium-high heat with 2 tablespoons of oil. Toast a large tortilla on both sides, then add half a cup of shredded cheese, spreading it evenly. Toss on optional toppings and then put the lid on your skillet to steam the cheese into melting.
With your spatula, fold the quesadilla in half—or place a second whole tortilla on top of the first and flip. Kitchen shears work well to cut finished quesadillas. Repeat to make more quesadillas and serve them with the accompaniments you’ve chosen like sour cream, pico de gallo, and avocado.
The Quesadilla, A Few Favorite Accompaniments & Variations
Houseboat Nancy always adds a sprinkle of celery salt to the outside of her finished quesadillas.
Doug in Portland uses no oil to heat up the tortillas, adds a splash of Tapatio to taste to his four-cheese blend, and mashes up an avocado with salt to eat on the side—preferably in alternating bites.
Connie Alice in California throws in cooked veggies like broccoli and adds salsa.
Erin on the farm in Van Zandt loves quality basics which for her means using home-processed lard out of the freezer long after the pigs are gone for a wonderful meaty flavor. Then, it’s all about the toppings: fresh pico de gallo from in-season with heirloom tomatoes, peppers from the greenhouse, cilantro, garlic, and onions all fresh from the farm. Just a smidge of salt and lime imported!
Homeschool parent of many years Amy said quesadillas were their most common lunch. Her favorite tweak is adding her homemade kimchi, using the recipe of another local homeschool mom—essentially, gingery, salty, garlicky cabbage. Also, adding home-cooked beans!
Neighbor Kelsey’s family likes garlic jack cheese in their quesadillas while neighbor Anna is torn up by the question: red sauce or green sauce? for her flor de calabaza (zucchini blossom) quesadillas. For sure, Manchego cheese!
Liz’s quesadillas in Seattle have a light layer of black beans—always. And a mix of cheeses (jack and cheddar), with fresh avocado slices in the cooked quesadilla, not on top.
Kristan in Bellingham has a go-to breakfast quesadilla: tortilla with melted goat cheese gouda. She adds at least half an avocado and a fried egg on top, with fresh ground pepper and a sprinkle of Celtic salt. Always a corn tortilla! Her favorite purchased tortilla is a hen-of-the-woods mushroom quesadilla with epazote and habanero salsa, but you have to go to Berkley for it.
Natasha in south Seattle likes adding fresh basil and tomato.
What is a favorite quesadilla variation of yours?
PB-adilla
Like a crepe, but like a peanut-butter-and-jelly sandwich, but like its own unique roll-up of sweet savory warm gooey goodness. Aside from being delicious, the PB-adilla has a special place in my heart due to being one of the first foods my kids felt confident to make on the stovetop. Their first stepping stone to food confidence, sustenance, and comfort in the kitchen. Take a bite!
Butter (or other fat)
1-2 Tbsp peanut butter (or, spread at will)
1-2 Tbsp jelly (your choice of flavor)
1 large flour (or corn) tortilla (flour is preferred in our house for the PB-adilla)
Directions
Melt the butter in a warm pan on medium-high heat.
Spread the peanut butter onto half of the tortilla. Cook until the peanut butter is melty warm and the tortilla is slightly crisp and lightly browned.
Remove from the pan onto a plate, and spread the jelly onto the other half. Roll the tortilla up starting with the jelly side first, pinching the bottom so the ingredients don't drip out, and enjoy!
Samosadilla (Samosa Quesadilla)
While a perfectly made, expertly fried, and quickly served samosa might be superior to this version, that’s a hard-to-come-by samosa. By comparison, this quesadilla approach to the samosa is… approachable. And delicious comfort food in fall and winter. Your family will beg for more! Consider a double batch or make the potatoes ahead of time for a quicker dinner whip-up.
1 ½ pounds Yukon gold potatoes, peeled
kosher salt to taste
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, diced
1 teaspoon kosher salt, or more to taste
1 ½ teaspoons garam masala
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
1 serrano pepper, minced
3 cloves garlic, finely chopped
1 ½ teaspoons finely chopped fresh ginger
1 cup green peas
2 tablespoons chopped cilantro
1 lemon, juiced
For the Cilantro Lime Chutney:
2 small bunches of fresh cilantro with stems
⅓ cup fresh mint leaves
¼ cup sliced green onions
1 serrano pepper, sliced
1 lime, juiced, or more to taste
½ cup plain yogurt
salt to taste
6 flour tortillas, or as needed
1 tablespoon olive oil, or as needed
Directions
Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon of kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until the mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
Transfer the mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until the filling is well combined, with some potatoes partially mashed. Add more salt if needed.
Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
Spread a few spoonfuls of the filling over one-half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas. Feel free to melt some mild cheese over the tortilla before adding the filling.
Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer the quesadilla onto your work surface and cut it in thirds. Plate and serve at any temperature, alongside the chutney sauce.
Sarah Stoner grew up in Uganda, Morocco, Belgium, and Thailand and lived in the U.S. for the first time at age 18. Along with her family, Sarah planted herself in the Skagit Valley area where she’s watched her children grow from being nursed to moving confidently in the kitchen, feeding themselves their first PB-adillas. sarahjstoner@hotmail.com