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Quesadillas au fromage - En-tete

Cheese Quesadillas

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5/5 (13)
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Main course
Cuisine: Mexican
Servings: 4 quesadillas
Author: Marc Winer

Ingredients

Quesadillas

  • 4 flour tortillas 20 cm
  • 340 g Mexican cheese blend finely shredded (Monterey Jack, cheddar, queso quesadilla and asadero), or a homemade mix of Monterey Jack and cheddar
  • Olive oil spray, or a little butter

To Serve

  • Salsa, or pico de gallo
  • Sour cream
  • Guacamole

Procédé

Cheese

  • If the cheese isn't already shredded, finely shred the Monterey Jack and cheddar.
    340 g Mexican cheese blend
  • Mix the cheeses together in a bowl.
    Quesadillas au fromage - Mélanger les fromages dans un bol.

Cooking the Quesadillas

  • Heat a large frying pan, or a nonstick one, over medium heat.
  • Lightly spray just one side of a tortilla with olive oil.
    4 flour tortillas, Olive oil
    Quesadillas au fromage - Vaporiser légèrement une seule face d'une tortilla d'huile d'olive.
  • Place the tortilla in the hot pan, oiled side down.
  • Spread a quarter of the cheese in an even layer over one half of the tortilla, leaving a border of about 0.5 cm along the edge.
    Quesadillas au fromage - Répartir un quart du fromage en couche régulière sur une moitié de la tortilla, en laissant une bordure d'environ 0.5 cm le long du bord.
  • Fold the cheese-free half over the filled half to form a half-moon.
    Quesadillas au fromage - Rabattre la moitié sans fromage sur la moitié garnie, pour former une demi-lune.
  • If your pan is big enough to cook several at once, place the next tortilla in the pan as soon as the previous one is folded, and fill it the same way.
  • Cook for 2 to 3 minutes, until the underside of the tortilla is golden and crisp.
  • Carefully flip the quesadilla with a spatula.
    Quesadillas au fromage - Retourner délicatement la quesadilla avec une spatule.
  • Cook for another 2 to 3 minutes, until the second side is golden and the cheese has completely melted.
  • Repeat with the remaining tortillas until all 4 quesadillas are cooked.

Serving

  • Remove each quesadilla from the pan.
  • Let rest for 1 minute before cutting.
  • Cut each quesadilla into wedges.
    Quesadillas au fromage - Couper chaque quesadilla en pointes.
  • Arrange the wedges on a platter.
    Quesadillas au fromage - Disposer les pointes sur un plat.
  • Serve right away, piping hot, with the salsa, sour cream and guacamole in small bowls for dipping.
    Salsa,, Sour cream, Guacamole
    Quesadillas au fromage - Servir aussitôt, bien chaud, avec la salsa, la crème aigre et le guacamole dans de petits bols pour tremper.

Notes

Cheese: finely shredded cheese melts faster and gets stringier. Monterey Jack is hard to find in Europe. Sharp cheddar, pepper jack, Colby Jack, mozzarella and, if you can find them, queso Oaxaca or queso Chihuahua also work. The closest substitute for Monterey Jack is a half-and-half mix of young Gouda and mild cheddar. Emmental or Gruyère on its own changes the flavor noticeably.
Corn tortillas: these work too, but they're smaller and more fragile. In that case, don't fold them: cover a whole tortilla with cheese and top it with a second tortilla, like a mulita.
Chicken and bell pepper variation: before folding, add shredded cooked chicken on top of the cheese (leftover roast chicken works very well) along with sautéed bell peppers and red onions. You can also add beans or leftover steak. The amounts of these fillings are up to you.
Accompaniments: in addition to the salsa, sour cream and guacamole, you can serve salsa verde, cilantro and green onions, pickled carrots and jalapeños, and hot sauce. For a complete meal: a green salad, a corn salad with cilantro and lime, Mexican rice or refried beans.
Storage and reheating: quesadillas can be made ahead. They keep for up to 3 days in the refrigerator in an airtight container, in a single layer or separated by parchment paper. To reheat, place them on a baking sheet in a 180°C oven for 3 to 5 minutes, or warm them in a frying pan over medium heat for a few minutes per side until crisp again. An air fryer at 180°C for 3 to 5 minutes also works. Avoid the microwave, which makes the tortilla soggy.
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