Making homemade quesadillas

Have you ever thought about making homemade quesadillas for your family? Of course you have, while these…

Making homemade quesadillas
Foto: Flickr

Have you ever thought about making homemade quesadillas for your family? Of course you have, while these yummy treats might look hard to put together, they’re actually very easy to make at home. All you need are flour tortillas and your favorite fillings. A cast iron frying pan or griddle will give the best results, but any frying pan will work in a pinch.

The basic recipe for making any quesadilla at home is 2 flour tortillas and a half cup of filling. Mexican themed fillings are the norm, shredded beef or chicken seasoned with cumin or taco flavorings, cheese, and tomatoes. You can make fillings anything you like, but they must be able to hold up to heat.

A heavy bottomed pan works the best, and you must use only a small amount of oil. Non-stick pans are not a good choice as you will need a high heat to crisp the tortillas and melt the cheese. Cast iron that has been seasoned properly is virtually non-stick without all of the chemicals.

The number of quesadillas per person will depend on the size of the tortillas. The large, 10 inch size, can feed one person easily, while the smaller sizes may require two or more per plate. If you have a pack of tortillas and left over…well…anything, you have the components for homemade quesadillas.

A basic homemade quesadillas recipe is:

8 flour tortillas

2 cups chopped or shredded meat (cooked)

1 cup shredded taco cheese

Salsa and sour cream to garnish

Heat the skillet on a medium heat with a teaspoon of oil in the bottom, not margarine as it may have high water content, and the quesadilla will not brown well. Butter is a good substitute. Swirl to coat the bottom of the pan. Place 1 tortilla in the bottom. Pour one half cup of the meat onto the tortilla, then top with 1/4 cup cheese. Place another tortilla on top and flip after 30 seconds. The tortilla will be brown in spots, not in a uniform manner. Your quesadilla is done once the cheese is melted. Top with a little sour cream and salsa.

Experiment with fillings, you don’t have to stick with Mexican flavors. Any meat and cheese combo can work and you might find a new way to spice up your lunches. Don’t overfill your quesadillas as the contents are hot, and, if you aren’t careful you’ll end up with a burn. Kids love these cut into wedges, and quesadillas travel well in a school lunchbox.