Cheese Quesadilla (with Optional Steak)

Cheese Quesadilla?

Truth be told, the name cheese quesadilla contains some enthusiastic, repetitive wording (pleonasm) because just the word quesadilla means a folded tortilla filled with cheese.

So in this post and with this recipe we demonstrate the making of a delicious plain quesadilla (i.e. cheese only) and suggest one of many possible extra fillings - grilled steak. As referred to in Mexico - carne asada quesadilla.

BACKGROUND: The term quesadilla comes from the Spanish word quesada, an old-fashioned Spanish cheese pastry. The added 'illa' is a diminutive and in result you get a meaning along the lines of 'little thing with cheese'. The Spanish brought the quesadilla name and concept to Mexico, where the ubiquitos tortilla was used instead of the original pastry dough.

In the US two relatively unknown facts about quesadillas are that most of them are made with taco/fajita sized tortillas, not the large ones customary to Mexican restaurants here. Secondly, in Mexico City they do not fill the quesadillas with cheese but rely on a number of other fillings. The rest of Mexico finds that to be most irregular since cheese is in the name of the dish.

What Makes a Great Quesadilla

After cooking thousands of quesadillas at work (Chris) and many dozens at home (Milena), we have determined that the following combination of choices produces an excellent quesadilla - tried & true.

Best Cheese for Quesadilla

If all you have on hand is Mexican cheese blend (not traditional), of course, use that. Especially if you enjoy its flavor. It usually contains a combination of Monterey Jack, a mild cheddar, quesadilla cheese and asadero.

Cheddar is not a great choice because it easily separates, lacks in stretch, and its flavor bears no resemblance to Mexican dishes. But you could use it.

Monterey Jack results in a certain chewiness, almost gumminess, and lacks the softness of melted quesadilla cheese. You could still use it.

Mozzarella lacks the butteriness and savory flavor of quesadilla cheese because it is made with part skim-milk. However, its excellent stretch is appealing and you can use it.

The pictures below are of a Chihuahua cheese block grated by hand and the quesadilla prepared with it.

Flour Tortilla or Corn Tortilla?

In Mexico, regular sized tortillas are more often used for quesadillas and so the corn version dominates in the Central and Southern parts of the country. In the North, flour tortillas are more common in general and are also the standard when making large quesadillas such as are served in most restaurants in the US.

If you intend to make a small quesadilla (taco tortilla size) use corn or flour tortilla, as you prefer. If making a large quesadilla as demonstrated below, we recommend that you use flour tortillas.

Flour tortillas perform better because due to the stretchy properties of gluten they hold up better, do not break, and are easy to handle.

Quesadilla vs Sinchronizada

A quesadilla is made by folding the tortilla in a semi-circle, over the cheese filling.

A sinchronizada is made by stacking two tortillas - one covered with cheese and another one on top. It is cooked as a complete cricle.

When making quesadilla, especially with a large tortilla, the folding method has obvious advantages.

Steps to Make a Cheese Quesadilla on Stove

The whole process involves getting a tortilla warmed up in melted butter, topping it with grated quesadilla cheese and then folding it in two, completely covereing the cheese.

A short cook on each side of the folded filled tortilla and the quesadilla is ready to be cut into wedges and served.

It is important to start at a higher temperature and then lower it to allow the cheese to melt while the tortilla sears to golden perfection.

Detailed step-by-step instructions with photographs are presented below in the Recipe Card. They are followed by an image grid demonstrating the making of a steak quesadilla.

Steak Quesadilla and Other Popular Variations

Grilled steak, referred to as carne asada, is often added as a filling along with the cheese. For a fresh crunch we also like to add a bit of diced onions and chopped pickled jalapenos, both are completely optional.

Serving Tips

• When you present them dust the quesadillas with a bit of chili powder. This creates a classy visual effect and, more importantly, adds a touch of warming spice and lifts up the flavor of the butter crispened tortilla.

• Spruce up the traditional sour cream by mixing it with a bit chipotles in adobo sauce, finely chopped cilantro, or finely diced pickled jalapenos.

• Quesadillas are finger food instead of serving sliced avocado, mash it and make a quick quacamole that can be scooped with a wedge.

• For a really decadent experience, make chiles toreados and serve them alongside.

• Serve quesadillas with your favorite salsa or this quesadilla sauce.

You Might Enjoy

Quesadilla Sauce | Chiles Toreados | Salsa Borracha | Skirt Steak Tacos Arrachera | Chorizo Tacos with Potatoes | Torta Sandwich | Pork Belly Tacos

Steps to Make a Steak Quesadilla with Onion and Cilantro

When adding fillings other than cheese it is better to spread the cheese all over the tortilla so that when you flip it over the cheese will melt on both sides evenly, coating the other fillings.

Warm up the sliced grilled steak before you start making the quesadillas. Prepare your other filling ingredients - jalapenos, onion, cilantro. Then simply follow the established steps.