by Gianni Romano
Note: This article is being posted on the behalf of Gianni Romano.
A classic Mexican quesadilla [1].
Is there truly any simple, homemade meal better than a quesadilla? The beauty of the quesadilla is that it leaves an open door for creativity and experimentation. It’s simple to execute no matter your expertise,, but it still leaves room for more advanced flavors to take the spotlight. As a STEM student, there is nothing more stereotypical of me than to reduce such a fun activity down to a science, but, here we are. The base recipe of a tortilla, cheese, and other fillings can be spun so many different ways, but there is a basic procedure (perhaps a scientific procedure, if you will)
Now, although this is Mexican cuisine, a French technique called mise en place (meez-on-ploss) is essential to not only quesadilla making, but cooking in general. Essentially, this is the fancy French way of reminding yourself to prepare the components of your dish first. Due to the versatile nature of quesadillas, any preferred fillings should be decided on first and prepared.
Cheese is an obvious necessity, but make sure you choose a cheese that will melt well while still being flavorful. Traditionally, Mexican oaxaca (wuh-hocka) cheese is used for quesadillas. This is similar to a low-moisture mozzarella you can find at most grocery stores. You can also go to more adventurous routes with whatever you’re interested in. Ultimately though, try to look for block cheeses that are not grated. Pre-grated cheeses usually have caking agents that can inhibit the way your cheese will melt. It won’t affect the taste but the texture may be odd. Plus, grating your own cheese just makes you feel more chef-like.
In terms of other fillings, the world is your oyster. Chicken is an American classic, but there are countless other options, like marinated steak, pork, or a spiced sausage like Chorizo. There’s nothing wrong with going just plain cheese either! For me, however, sautéed vegetables are a staple. It’s also much easier to prepare! Other than the risk of having to slice up some veggies, it’s hard to go wrong with this filler. I usually slice up some jalapeños and red onions to sauté (another fancy French way of saying cooking in a little oil until it begins to brown and get soft). Anyway you go is up to you, but make sure you have this all prepared before coming to the most important step.
The tortilla. The tortilla and how you prepare it is what brings together the quesadilla. Nobody likes a soggy quesadilla, so here’s how you go about achieving quesadilla success. There is no bad route when choosing between corn or flour tortillas, but it is important to consider what you want out of your quesadilla. Corn tortillas often provide a better base to build flavors off of, as the corn tortillas are generally more flavorful. However, this comes at the cost of structural integrity. Corn tortillas lack gluten, a protein produced by the wheat in the flour tortillas, which gives it that classic pliable and chewy texture. I prefer flour tortillas, but there are no wrong answers here, only different tastes!
Now, in order to get this tortilla into prime position for crisping up, we want to consider how we cook it. Ideally, quesadillas don’t require the use of any fats or oils to cook them. In Mexico, they were originally made using a type of pan called a comal, which they would use to cook at a high heat. Since most people don’t have comales, any pan or skillet with a flat bottom that can heat evenly will do fine. Cast iron pans tend to work the best for this as they absorb heat perfectly. Let your pan heat up as the comal would, waiting until the surface of the pan is evenly heated. Place your tortilla in and let sit still for about 30-45 seconds. You do not want to let your tortilla burn so if it starts to char too much or smokes, definitely turn that heat down and try again. Once the first side has cooked for about 30 seconds, put it onto a plate, roasted side up, to assemble your cheese and filling inside, and fold it shut. Go back to your hot pan, put the now folded quesadilla back on and cook for about 15 seconds on one side, then flip. Keep doing this until your cheese is melted and the tortilla is golden brown.
You’ve done it! Quesadilla success! The quesadilla is such a fun, delicious way to introduce yourself to cooking more often. Over the course of quarantine it’s been a sort of gateway drug into learning how to cook. The basics of quesadillas are the basics of most cooking and are perfect practice for learning more about how cooking functions. Because of quarantine I had been missing out on so many cool science projects I could’ve done in school. Cooking is a way for me to replicate those types of experiences, but with a much more delicious result. Plus, it’s extremely rewarding to be able to cook for yourself. Especially if that reward involves fresh, hot, crispy quesadillas.
Sources
Goyette, Paul. (2021, March 31). Quesadilla. Flickr. https://www.flickr.com/photos/pgoyette/245569403/