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Quesadilla

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sandwiches•mexican•vegetarian, gluten-free
20 minutes•4 quesadillas•

Ingredients

  • 8 ounces Oaxaca cheese – shredded
  • 4 tortillas corn tortillas
  • 1 tablespoon neutral oil
  • salsa – for serving
Quesadilla

Instructions

1. Shred the Oaxaca cheese and set it aside. Have the corn tortillas ready.

2. Heat a comal or large skillet over medium heat for 2–3 minutes. Lightly brush the surface with a thin film of neutral oil (you will use about 1 tablespoon total for the batch).

3. Place one tortilla on the hot surface. Spread about 2 ounces of shredded cheese over half of the tortilla, then fold the tortilla over to enclose the cheese.

4. Cook the quesadilla until the underside is lightly golden with a few brown spots and the cheese is beginning to melt, 2–3 minutes. Flip and cook the second side until the tortilla is crisp at the edges and the cheese is fully melted, 2–3 minutes more. Adjust heat as needed to prevent scorching.

5. Transfer to a warm plate or clean kitchen towel. Repeat with the remaining tortillas and cheese, brushing the pan with a little more oil between batches as needed.

6. Serve hot, cut in halves or wedges if desired, with salsa for serving.

A quesadilla is a simple, satisfying Mexican antojito built on the harmony of warm corn tortilla and stretchy, melty cheese. The tortilla toasts on a comal or skillet until lightly crisp outside while the interior turns tender and gooey. With just a few ingredients, it delivers roasty corn aroma, gentle salt from the cheese, and a pleasing pull with every bite.

Quesadillas have roots in central and southern Mexico, where corn tortillas and local melting cheeses like Oaxaca or asadero are traditional. The name combines queso (cheese) with tortilla, though regional customs vary—some Mexico City vendors serve quesadillas with fillings that may or may not include cheese. Across the country you’ll find countless variations, from epazote-scented versions to squash blossoms, huitlacoche, mushrooms, or chorizo, but the cheese-filled folded tortilla remains the most widely recognized form.