Quesadilla. It is a Mexican dish that in most of that country is made from tortillas and cheese. Variations may carry other extra ingredients. With internationalization, variations have emerged in tortillas using wheat flour instead of corn flour. But they are kept with the three main ingredients that are the omelette (container), cheese and avocado, although this last ingredient is sometimes the most substituted.


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  • 1 Definition
  • 2 Background
  • 3 types
  • 4 Other varieties
  • 5 recipes
    • 1 Mexican Quesadillas
    • 2 Salvadoran Quesadilla
    • 3 Ecuadorian Quesadillas
    • 4 Vegetarian Quesadillas (Argentina)
    • 5 Corn quesadillas (Honduras)
  • 6 Sources


Las Quesadillas is one of the typical dishes of Mexican cuisine that has crossed its borders just like its cousins ​​tortillas, burritos and tacos. However, its origin in time is imprecise, but from one of its main ingredients it can be located chronologically after the Conquest or Encounter or Discovery.

It differs from tacos because they are closed and fried and can be just cheese and avocado, from burritos because they don’t roll like they do. And mainly of the tortillas because this is used rather as a bread to which the ingredients are “assembled” (beans with carnitas or others).

In some parts the folded ones also receive this name but without cheese


Before the Encounter or Conquest or Discovery of America, and specifically the Conquest of Mexico , indigenous indigenous cuisine used certain ingredients. With the arrival of these Settlers (Conquerors and Immigrants) they began to modify and make new versions of the typical dishes, and even some new ones were created, adapting to these new ingredients incorporated from the Old World. The pozzole of the Mayans became the tamales, so it was no longer a ball of ground corn to dissolve in the field.

The Pathfinders at first had only introduced the horse as a saddle, later it was a beast of burden and tillage. Behind them, other edible farm animals entered, that is, chickens, cows and pigs. In addition, other spices entered to join the American ones, such as onions and garlic. With this the seasonings, at least in this part of the continent, became richer and tastier. Some of the American spices or spices took a few hundred years to invade the Old World, such as tomato, and chocolate. Recall that the first Mole is from 1668 and the first American tomato sauce recipe is from 1796 .

In the case of quesadillas, first were the tortillas (name of the Spanish) or uah maya, they became the tacos, and these in turn were the quesadillas by incorporating the cheese and closing them as empanadas.

Corn cultivation was the main food base of almost both American Continents. Sure, there were zonal or regional variations on the food priority scale. We have an example of this in the Caribbean area, under the domination of the Arahuacos, where the corn tortilla is replaced by the cassava cassava, although they used corn in stews very close to the current ones. In the highlands and South America, corn is not the main food although it is still a staple in their meals.


In northwestern Mexico, quesadillas with wheat flour tortillas are grilled or grilled, and which, in addition to the interior melted cheese, are usually accompanied by various ingredients. A quesadilla has to be folded, otherwise the cheese (and the extras) are placed between two tortillas so they are named synchronized. The omelette can also be made of wheat or corn flour. For a quesadilla to be quesadilla and not a taco or burrito, it must have melted cheese. In addition, the burrito has its own characteristics that differentiate it, such as the traditional size of the tortilla (larger diameter), the ingredients of the main dish or filling and the shape, since the burrito is wrapped and the quesadilla “folded” etc.

Other varieties

There are variations, which are called gringas and pochas. Gringas are those flour tortilla quesadillas to which meat is added to the pastor (the one used to prepare Tacos al pastor ). The pochas are corn tortilla quesadillas to which meat from the beef tacos is added.

The term quesadilla is used in the center of the country in a different way since they do not have cheese as a necessary ingredient, so a hem is also called quesadilla. It is one of the most popular street foods, and is made from dough or raw cornmeal pasta, modeling the tortilla first and adding the ingredient (many times this is cheese, although it can also be potatoes, mushrooms, huitlacoche, chorizo, stripped jalapeño chile, quelites, chicharrón, beef brains, ground beef or pork hash, etc.).

Sometimes this filling is seasoned with onion, garlic and / or epazote, and then proceed to fold the still raw tortilla in half, and then fry it in a pan. When the dough is raw, during the dubbing the edges of the tortilla come together, sealing the content completely and allowing even frying, leaving it as a patty. Another variant is roasting it, instead of frying it, so the resulting quesadilla is lightly toasted and low in fat, making it increasingly popular with those who want to take care of their diet.


In these recipes we show some of the variants that quesadillas have suffered when incorporated into other cultures or countries outside of Mexico, such as: Salvador ; Ecuador ; Honduras and Argentina .

Mexican Quesadillas

Ingredients for 6 quesadillas:

  • 6 corn tortillas
  • 2 cup oil for frying
  • 3 tablespoons of butter


  • 1 medium ripe avocado
  • 1 medium cooked potato
  • 1/2 medium onion, pecked
  • Chicharrón with green chili sweet or spicy to taste
  • Black beans ground with cheese


  • 1 cooked tomato
  • 2 cloves of garlic
  • Pinch of salt and another of sugar
  • 1/2 medium onion, chopped
  • Pinch of oregano
  • A dash of vinegar (use the jalapeños)
  • Lettuce, cut or sliced
  • 2 tablespoon of sour cream.
  • Jalapeño peppers or other hot peppers

preparation: You can grind the cooked black beans along with the cheese, leave in a bowl. Grind half of the avocado together (reserve the other half for the sauce) together with the potato and onion, combine in the bowl with the ground beans. Do the same with the chicharrón with chili, mix everything well. For the sauce, lightly fry the seasonings and spices, setting aside the lettuce, chilies, sour cream and half of the reserved avocado. Then add the crushed avocado and sour cream and mix, set aside. Lightly coat the inside of the tortillas with the melted butter. Fill tortillas with the stew, fold them and close them well and fry them in the hot oil, drain on absorbent paper. Put some of the lettuce on the plate, a quesadilla, two jalapeños; finally pour some of the sauce over the top

Salvadoran Quesadilla


  • 1 cup milk (preferably skim)
  • 1 cup of flour
  • 1 cup of sugar (preferably brown)
  • 2 butter Bars
  • 4 eggs
  • 1 cinnamon stick
  • 1 pound hard cheese (not salty, preferably Petacones)
  • 1 teaspoon of baking powder

Sesame to decorate

Preparation: Preheat the oven to 350º. Melt the butter in a frying pan then mix all the ingredients in a bowl with a wooden spoon or with the mixer. Pour the mixture into a mold and sprinkle the sesame. Put in the oven and cook for 30min (max. 40min) check the cooking using a knife to check if it is already cooked inside.

Ecuadorian quesadillas

The quesadillas created in Ecuador


  • 2 cup wheat flour
  • 3 eggs
  • 3 tablespoons of margarine


  • 1 grated cream cheese
  • 1/2 Kg of powdered sugar
  • 5 0z. potato starch (potato)
  • 12 egg yolks

Preparation: Beat the eggs with the margarine, gradually add the flour to form a smooth paste. Knead and let stand until you prepare the filling as follows, beat the yolks and add the powdered sugar, the potato starch and the cheese, mix the ingredients well. Once the preparation is ready, roll out the dough with a rolling pin, cut into 12cm circles. Wide. In the center of each round put a tablespoon of filling one the ends trying not to spill the condumio. Bake at 300º until golden brown. Serve them sprinkled with powdered sugar.

Vegetarian quesadillas ( Argentina )

The quesadillas created in Argentina for vegetarians


  • 10 wheat tortillas
  • 1 corn (corn cob)
  • 1 carrot
  • 1 medium eggplant
  • 1 large onion
  • 200 gs cheese for health
  • Soy sauce
  • Oil c / n
  • Pepper

Preparation: Sauté the onion cut into strips with oil, add the carrots cut with the potato peeler so they were very finite, and the eggplant in strips. The corn (queucha name of young corn can be cooked 3 minutes in the microwave or blanched for the same time. Then put the soy sauce to taste and 2 tablespoons of broth or water, pepper, arrange the tortillas on the counter put filling to taste, add a portion of cheese and close in half. Take to medium oven and heat until cheese melts.

Corn quesadillas ( Honduras )

Ingredients (6 quesadillas):

  • 1 cup cornmeal
  • 1 teaspoon salt
  • 1/2 cup of water
  • 2 cup oil for frying

For the filling:

  • 1 cooked potato
  • Greaves with green chili
  • Black beans ground with cheese

For the sauce:

  • 1 tomato cooked with 1 clove of garlic
  • 1 pinch of salt
  • 1 pinch of sugar,
  • Pinch of oregano and a dash of vinegar from the jalapeño peppers
  • Sliced ​​lettuce
  • 1 tablespoon of sour cream.
  • Chili Peppers

Preparation: Mix the cornmeal with the salt and water, until making a soft dough like plasticine. Break the dough into balls, use a clean plastic bag to store a sandwich, open it, insert the ball lengthwise and crush with a heavy frying pan and form the tortillas. Fill the tortillas with the stew, close them well and fry them in hot oil, drain the absorbent paper. Serve with the lettuce sauce and a tablespoon of sour cream.


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