Literally meaning “little cheesy thing,” quesadillas hail from northern and central Mexico as far back as the 16th century. The Aztec people were known to stuff their corn tortillas with squash and pumpkin and bake them in clay ovens as a dessert. In 1521, Spanish settlers brought sheep, lambs, and cows with them to the colonies, introducing indigenous people to cheese and other dairy products. They continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Cheers! The quesadilla was born!

Today, quesadillas are found in kitchens everywhere, because of their broad appeal...I mean, who doesn’t love a quesadilla? A simple food, the standard quesadilla is a combination of either two corn or flour tortillas or one folded over with cheese and other fillings in the middle. Once it is fried or toasted, it finally becomes a full quesadilla: gooey and delicious. 

 

Looking for your next crowd-pleasing dinner? It’s time to get creative with your quesadilla fillings! From blue cheese with pears to spicy chorizo and sharp cheddar, even fruit-filled dessert quesadillas...the flavor combinations are endless! Check out two of our favorite recipes here:

 

Southwest Quesadilla with Cilantro-Lime Sour Cream from Sunny Anderson

Ingredients

2 tbsp olive oil, plus extra for griddle
1 small red bell pepper, diced
1/2 red onion, diced
3/4 cup corn kernels, about 1 ear
2 tsp red pepper flakes
1 tsp ground cumin
Salt and freshly ground black pepper
1/2 cup freshly chopped cilantro leaves
Four 10-inch "burrito size" flour tortillas
One 16-ounce can refried black beans
1 cup pepper jack cheese, grated

For the Cilantro-Lime Sour Cream
1/2 cup sour cream
1/4 cup cilantro leaves, freshly chopped 
1/2 lime, juiced

Instructions

1. In a large skillet, heat oil over medium-high heat. Sauté red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and sauté for 3 minutes. Transfer to a bowl and add the cilantro. 
2. Preheat a cast iron griddle, or a large sauté pan over medium heat. 
3. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. 
4. Place tortillas, bean sides up, on the griddle. Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. 
5. Cover with another tortilla coated with refried black beans (bean side down) and cook until the cheese melts (about 4 minutes). Flip quesadillas to toast the other side. 
6. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Cilantro-Lime Sour Cream.

Cilantro-Lime Sour Cream:

1. In a small bowl, mix all ingredients until combined. Season with salt, if needed.

 

Dessert Quesadillas via the Food Network Kitchen

Ingredients

Four 8-inch flour tortillas, cut in half
1 large egg, beaten 
1/2 cup chocolate hazelnut spread
Eight 1/4-inch-thick slices of fresh fruit such as banana, strawberry, or plum or 8 marshmallows
3 tbsp unsalted butter, melted 
Confectioners’ sugar, for dusting

Instructions

1. Lay 1 tortilla half on a clean work surface with the rounded side closest to you. Brush the edges of the tortilla with egg. Place 1 tablespoon of chocolate hazelnut spread in the center of the tortilla and place a piece of fruit or marshmallow on top. 
2. Fold one side of the tortilla halfway over the filling so that the corner is in the 6-o'clock position, press to seal. 
3. Fold the other side over the filling so that the two edges overlap slightly and the corner is also in the 6-o'clock position, press to seal. The quesadilla will look like a triangle-shaped hand pie. Repeat with the remaining tortilla halves and fillings.
4. Melt half the butter in a large nonstick skillet over medium heat and cook half of the quesadillas until deep golden brown, about 2 minutes per side. 
5. Transfer to a paper towel-lined plate. Wipe the skillet clean and repeat with remaining butter and quesadillas. Dust with confectioners’ sugar before serving.