Prep Time: 10 minutes
Cook Time: 5-10 minutes
Total Time: 15-20 minutes
Servings: 1 quesadilla cut into 4 pieces
Welcome back! Quesadillas are a classic. Personally I think you can add whatever to the quesadillas just not a lot. You can add beans, rice, fajitas, different types of cheeses and meats, or you can stick to the classic cheese quesadilla. I love to add some protein in my quesadillas wether its lunch meat, or left-over steak and chicken. Basically my entire family is gluten free so, I am substituting the flour tortillas for corn tortillas (which in my opinion is a lot better than regular tortillas). Then I top mine off with a delicious salsa and or guacamole and voila.
The making of cheese predates recorded history and was most likely discovered by accident during the transport of fresh milk in the organs of ruminants such as sheep, goats, cows, and buffalo(hoc, 1). Before refrigeration, cheese became a way to preserve milk. Although it is unknown where cheese production was first discovered, evidence of early cheesemaking is prevalent in the Middle East, Europe, and Central Asia.
Cheese is a great source of calcium, fat, and protein. It also contains high amounts of vitamins A and B-12, along with zinc, phosphorus, and riboflavin. Cheese made from the milk of 100 percent grass-fed animals is the highest in nutrients and also contains omega-3 fatty acids and vitamin K-2 (healthline, 1). It is also supposed that it is not healthy for you. The oils inside cheese can produce pimples and or acne, it is also found in the healthline article that most cheeses and dairy can cause stomach issues and bloating.
I hope you all enjoy this weeks recipe and have fun experimenting with the flavors in your quesadillas. Have an amazing weekend!
In my quesadillas I use corn tortillas instead of flour. I also butter my tortillas before I lay them in the pan. Next I add a thick layer of freshly shredded cheddar cheese (I usually shred myself). Then, I pick my protein and gently place it over my bed of cheese. Lastly I put a thin layer of cheese on top of the protein and then put my buttered tortilla over that and wait for the crisp to happen. Then, once its done I top it off with some salsaaaa!
❑ 2 slices of the tortilla of your choice
❑ Cheese of preference (I use cheddar)
❑ Meat of your choice
❑ Cilantro and lime (for toppings)
- Grab your pan and place it on the stove at medium. Take a scoop (about a tablespoon) of butter and rub it around the whole pan making sure the tortillas have a nice layer of butter to drop onto. Butter will give it some extra flavor and crunch.
- Then take the first tortilla and place it on the pan. Directly after, grab your shredded cheese and make a nice thick bed of cheese on top of the tortilla.
- Next take your protein and place it on top. Since I have a chicken, (you can do this with steak too) I am going to shred it with my fingers then place it on top of the bed of cheese. Lastly take your last tortilla and give it a little butter, spread, and place it on top.
- Wait about 1 minute then flip. Depending on how crispy you want your quesadilla, if you want a perfect almost burnt quesadilla (the way I like mine) then leave it on for an extra half minute to a minute for each side. The average quesadilla is about 30-45 seconds per side.
- Once you have the quesadilla to your liking then take it off the pan and put it on a plate. Place your salsa and guac either on top of the quesadilla, or to the side of your plate. Dice up your lime into quarters and put on plate. Take your cilantro and sprinkle over quesadilla and voila.
2 thoughts on “”
Your Mexican food inspired recipes look delicious! the Green Tortilla Chili is amazing!
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One of Papa’s favorites! When I was pregnant with your Momma, I craved quesadillas with thinly sliced polish sausage inside. Delicious! Great job, honey, keep up your great work. I love you!🙏😘💗
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