4 May, 2023
QUESADILLA RECIPE | Corn Quesadilla
Quesadilla Recipe. Corn and Paneer (Cottage Cheese) Quesadilla
Quesadilla, a beloved “Mexican” dish, consisting of Flour Tortilla or Masa Tortilla wrapped around a Filling basically made of Cheese. This simple yet versatile dish has gained popularity worldwide for its ease of preparation and the ability to cater to diverse taste preferences.
Origin and Cultural Significance
The origins of Quesadillas trace back to “Mexican Cuisine” where they are an integral part of traditional culinary heritage. Initially prepared with just “Cheese” and “Tortillas”, the dish has evolved over time, accommodating various fillings and ingredients. Its cultural significance lies in its representation of authentic Mexican flavors.
Versatility of Ingredients
One of the greatest charms of Quesadillas is their adaptability. They welcome an array of ingredients, including different types of Cheese, Proteins like Chicken or some Veggies, allowing individuals to customize them according to their preferences.
Filling: The filling for Quesadilla can be of Salsa, Kidney Beans, Garbanzo Beans (Chickpea is known as Garbanzo Beans in Mexico) and minced meat which is further mixed with cheese and then topped with more grated cheese.
Ingredients for Quesadilla
A. Tortillas
The foundation of a good Quesadilla lies in the choice of Tortillas. Opt for Flour or Corn Tortillas, depending on personal taste. Traditionally it is made with Masa or Corn Tortilla but Flour Tortilla can also be used. Flour Tortillas offer a softer texture, while Corn Tortillas provide a slightly nuttier flavor.
B. Cheese
Cheese acts as the glue that holds the Quesadilla together. Opt for any Cheese as per your preferences. Experiment with various Cheese blends.
C. Choice of Protein
Select your preferred protein – Chicken, or Vegetarian options like Black Beans or Sautéed Vegetables – to complement the Cheese and Tortilla.
D. Optional Ingredients
Enhance the flavor by adding optional ingredients such as Salsa, Guacamole, Onions, or Peppers for an extra kick.
Today I’m preparing it with some “Boiled Sweet Corns” and “scrambled Paneer (Cottage Cheese)“.
QUESADILLA SHAPE:
The traditional shape of a Quesadilla is typically Round, resembling a Folded or Half-moon shape. However, it is essential to note that while the classic shape of a Quesadilla is Semi-circular, there isn’t a strict rule about its shape.
Some variations or creative renditions might result in different shapes, like square or triangular, based on how the tortilla is folded or cut.
NOMENCLATURE: (Naming)
The word “Quesadilla” is a combination of two words: “Queso,” which means “Cheese,” and “Tortilla,” which refers to a “Flatbread” made of Corn or Flour. In essence, a Quesadilla traditionally consists of a Tortilla filled with Cheese, along with other ingredients but mainly containing a large portion of Cheese.
The term “Quesadilla” directly highlights the primary role of Cheese in the dish.
We can also describe the Quesadilla as two tortillas that have cheese and a selection of filling pressed between them.
Here is the detailed recipe.
INGREDIENTS: (For Quesadilla)
| 1 tsp Oil |
| ½ cup Onion (chopped) |
| ½ cup Corns (cooked) |
| Salt To Taste |
| ½ tsp Red Chilli Powder |
| Black Pepper for Seasoning |
| ½ tsp Mexican Seasoning |
| ¼ tsp Mixed Herbs |
| Scrambled Paneer (Cottage Cheese) |
| Tortilla Wrap |
| Cheese |
INSTRUCTIONS:
For Filling Preparation:
- Heat 1 tsp Oil in a pan.
- Sauté Onions until translucent.
- Add Boiled Corns, Salt to Taste, Red Chilli Powder, Black Pepper, Mexican Seasoning and Mixed Herbs.
- Mix well and cook for a minute.
- Add homemade Scrambled Cottage Cheese or Grated Mozzarella Cheese. Mix it well and cook for some more time. (You can use any Cheese as per your preferences).
Assembling the Quesadilla: (For Semi-Circular Shape)
- Heat a pan and cook the Tortillas from both sides. Don’t overcook it. (I’m using store bought Tortillas here. You can make these Tortillas at home also).
- Filling can be placed on the tortillas in two ways, depending upon the shape you want.
- For Half Circle Shape, spread Cheese over the half of the tortilla, layer the Filling over it, grate some more Cheese on top and fold the tortilla to cover the filling from top. (I’m using scrambled Paneer here).
- Grease a pan or skillet and place the tortilla over it. Cook it from both sides until Tortillas turn golden crisp and Cheese melts.
- Alternatively, baking or grilling methods can also achieve the desired results.
- Cut it into desired shapes.
Assembling the Quesadilla: (For Full-Circular Shape)
- For Full Circle Shape, spread cheese over the entire circular piece of Tortilla, layer the filling over it. (I’m using store bought Tortillas here. You can make these Tortillas at home also).
- Grate some mozzarella Cheese on top.
- Place another tortilla over it to cover the filling from top, creating a sandwich-like structure.
- Cook the tortillas from both sides.
- Flip the other side of the tortilla to cook it from top also.
- Alternatively, baking or grilling methods can also achieve the desired results
- Cut it into desired shapes.
- Our tortillas are ready to serve.
Tips for Perfect Quesadillas:
A. Proper Cheese Melting Techniques
To achieve gooey, evenly melted cheese, allow it to melt gradually over medium heat. Covering the skillet aids in the melting process.
B. Avoiding Sogginess
Prevent sogginess by not overloading the quesadilla with ingredients and ensuring the filling is well-dried before assembling.
C. Flavor-Enhancing Tips
Experiment with various spices, herbs, or flavored oils to elevate the taste profile of your quesadilla.
Serving and Pairing Suggestions
Accompaniments
- Serves Quesadillas hot with Sour Cream, Salsa, or Guacamole.
Garnishes
- Garnish with fresh Cilantro or chopped Green Onions for added freshness.
MASA/ MAIZE TORTILLA
Masa is a Dough made from Nixtamalized Corn. (Mexican corn is Nixtamalized at first and then made into a dough).
Nixtamalization is a traditional process where Dried Corn is treated with an Alkaline Solution (Mexican Lime) or soaked in an alkaline solution before cooked, rinsed and ground into masa. It makes the corn fluffy and also helps the dough stick together. This process is used to make tortillas in Mexico.