Can You Add Ground Beef to a Sheet Pan Ranch Quesadilla

Mexican dish of tortillas with melted cheese

Quesadilla

Three quesadillas
Type	Mexican cuisine, Sandwich
Place of origin	Mexico
Region or state	National
Serving temperature	Hot
Main ingredients	Tortillas, cheese; meat, salsa
Cookbook: Quesadilla Media: Quesadilla

How to brand a cheese quesadilla

One-half quesadillas, bisected to show content

A quesadilla (; Spanish: [kesaˈðiʝa] ( listen ); Spanish diminutive of quesada ^{[1] [two]}) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and and so cooked on a griddle or stove.^[3] Traditionally, a corn tortilla is used, just information technology tin also exist made with a flour tortilla.

A total quesadilla is fabricated with two tortillas that hold a layer of cheese between them. A one-half is a single tortilla that has been filled with cheese and folded into a one-half-moon shape.^{[4] [5]}

History [edit]

The quesadilla has its origins in colonial Mexico. The quesadilla as a dish has changed and evolved over many years every bit people take experimented with dissimilar variations of it.^[6] Quesadillas are frequently sold at Mexican restaurants all over the world.

Types [edit]

Original Mexican quesadilla [edit]

In the fundamental and southern regions of United mexican states, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften information technology enough to exist folded in half, and then filled. They are typically filled with Oaxaca cheese (queso Oaxaca), a stringy Mexican cheese made by the pasta filata (stretched-curd) method. The quesadilla is and so cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Ofttimes the quesadillas are served with green or reddish salsa, chopped onion, and guacamole.^[7] While Oaxaca (or string) cheese is the most mutual filling, other ingredients are besides used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such every bit potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and unlike types of cooked meat, such as chicharron, tinga made of chicken or beef, or cooked pork. In some places, quesadillas are likewise topped with other ingredients, in addition to the fillings they already have. Avocado or guacamole, chopped onion, tomato, serrano chiles, and cilantro are the most mutual. Salsas may too be added every bit a topping.^[8]

Mexican quesadillas are traditionally cooked on a comal, which is also used to gear up tortillas. As a variation, the quesadillas tin be fried in oil to make quesadillas fritas. The master difference is that, while the traditional ones are prepared past filling the partially cooked tortillas, then cooked until the cheese melts, the fried ones are prepared like a pastry, preparing the uncooked masa in small circles, then topping with the filling and finally folding the quesadilla to grade the pastry. It is and then immersed into hot oil until the exterior looks golden and crispy.^[9]

Other variations include the use of wheat flour tortillas instead, particularly in Northern Mexico. Wheat dough is most commonly used in identify of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese (mainly Chihuahua cheese or queso menonita, a local cheese fabricated by the Mennonites). The manner of training is exactly the same as the corn variety.^[10]

While quesadillas in most of Mexico come with cheese, the quesadilla culture is different in United mexican states Metropolis, where they do non automatically come with cheese unless y'all inquire for it.^[11] This cultural trend can't exist traced dorsum to a unmarried origin.^[12]

Sometimes, cheese and ham are sandwiched between two flour tortillas, and so cut into wedges to serve what is commonly known every bit sincronizada (Spanish for "synchronized") in Mexico.^[13] Despite appearing nearly the same every bit a quesadilla, it is considered a completely different dish. Tourists frequently misfile the sincronizada with the quesadilla because information technology is typically called a quesadilla in about Mexican restaurants outside of United mexican states.^{[xiv] [15]}

United States quesadilla [edit]

The quesadilla is a regional favorite in the southwestern U.S. where it is like to a grilled cheese sandwich, with the inclusion of local ingredients. A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, commonly high-moisture, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients, such as shredded meat, peppers, onions, or guacamole may be added, and it is and then folded and served.^[16]

Another preparation involves cheese and other ingredients sandwiched between 2 flour tortillas, with the whole packet grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted.^[17] This version is often cut into wedges to serve. A abode appliance (quesadilla maker) is sold to produce this kind of quesadilla, although it does not use oil and cooks both sides at once. This type is similar to the Mexican sincronizada; merely in the United States, they oftentimes besides accept fajita beef or craven or other ingredients instead of ham. That kind of quesadilla is also Mexican, and it is chosen "gringa" (the name varies in some regions in Mexico, including a type of quesadilla chosen "chavindeca").

Regional variations to specific recipes exist throughout the Southwest.

Variations [edit]

Quesadillas have been adjusted to many different styles. In the Usa, many restaurants serve them every bit appetizers, afterward adding their own twist.^[xviii] Some variations use goat cheese, black beans, spinach, zucchini, or tofu.^[19] A variation that combines the ingredients and cooking technique of a quesadilla with pizza toppings has been described as a "pizzadilla".^{[20] [21]}

Even dessert quesadillas are fabricated, using ingredients such as chocolate, butterscotch, caramel and unlike fruits.^[22]

Breakfast quesadillas are also fabricated, using ingredients such as eggs, cheese and bacon.

See also [edit]

• Quesadilla Salvadoreña, a pan dulce traditional to Salvadoran cuisine

• List of maize dishes
• List of Mexican dishes

References [edit]

1. ^ "quesadilla | Etymology, origin and pregnant of quesadilla past etymonline". world wide web.etymonline.com . Retrieved Nov 11, 2021.
2. ^ "quesadilla, n.", OED Online, Oxford University Press, retrieved November 11, 2021
3. ^ "quesadilla | Diccionario del español de México". dem.colmex.mx . Retrieved Nov eleven, 2021.
4. ^ Herbst, Sharon Tyler (2001). Food Lover's Companion (Third ed.). Barron'southward Educational Series. p. 501. ISBN0-7641-1258-nine. OCLC 43894522.
5. ^ "Photograph". gannett-cdn.com.
6. ^ Kiple, Kenneth F. & Ornelas, Kriemhild Coneè (2000). The Cambridge World History of Nutrient. 2 vols. New York: Cambridge University Printing. ISBN9780521402163. OCLC 44541840.
7. ^ "History of Quesadillas". cookingschoolsite (blog) . Retrieved February 27, 2012 – via Google Sites.
8. ^ Montanari, Massimo (1994). The Culture of Food. Oxford, United kingdom of great britain and northern ireland: Blackwell. ISBN9780631182658. OCLC 29024700.
9. ^ Elkady, Doaa (2008). "Quesadillas". Scholastic Choices. Vol. 23, no. 5. p. 23.
10. ^ Feeney, Kelly (May 28, 2010). "Sand, Surf, and Quesadillas". The New York Times. p. eight.
11. ^ "The 30 Most Authentic Mexican Nutrient You Didn't Know". MEXLocal . Retrieved May eight, 2020.
12. ^ Tomky, Naomi. "Where there's no queso in quesadilla". world wide web.bbc.com . Retrieved November eleven, 2021.
13. ^ "sincronizada | Diccionario del español de México". dem.colmex.mx . Retrieved November 11, 2021.
14. ^ Raichlen, Steven (1998). Salud y sazón: 200 deliciosas recetas de la cocina de mamá : todas bajas en grasa, sal y colesterol! [Health and season: 200 delicious recipes from the kitchen of mom, all low in fat, salt and cholesterol!] (in Castilian). Rodale. p. 246. ISBN978-0-87596-474-iv. OCLC 39033466. Retrieved March xviii, 2011.
15. ^ Raichlen, Steven (2000). Steven Raichlen'due south Salubrious Latin Cooking: 200 Sizzling Recipes from Mexico, Republic of cuba, Caribbean, Brazil, and Beyond. Rodale. ISBN9780875964980. OCLC 39033464.
16. ^ SR. "Recipe - Delicious Craven Quesadilla". Cooks.com. Retrieved February 27, 2012.
17. ^ Zaslavsky, Nancy (2006). "30 Minutes". Vegetatrian Times. Vol. 338. pp. 37–forty.
18. ^ Shulman, Martha Rose (2011). "Blackness Bean and Goat Cheese Quesadilla". The New York Times. p. 1.
19. ^ Shulman, Martha Rose (2011). "Spinach and Goat Cheese Quesadilla". The New York Times. p. i.
20. ^ "BBC Good Food - Pizzadilla". BBC Skilful Food. 2012. Retrieved August 26, 2019.
21. ^ Zhou, Naaman (August 26, 2019). "What is this chicken-stuffed deep-fried pizzadilla business, and why is it all over Twitter?". The Guardian . Retrieved August 26, 2019.
22. ^ DeWan, James P. (May x, 2016). "How to put anything yous can think of into a quesadilla". Chicago Tribune . Retrieved October xiv, 2019.

Further reading [edit]

• Gay, Kathlyn (1996). Encyclopedia of North American Eating and Drinking Traditions, Customs, and Rituals. Santa Barbara, CA: ABC-CLIO. ISBN9780874367560.

External links [edit]

Wikimedia Eatables has media related to Quesadilla.

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Source: https://en.wikipedia.org/wiki/Quesadilla