The Secret to Melted Bliss with Queso My Dia – My Ultimate Recipe for a Quesadilla That Will Make Your Taste Buds Salsa Dance!
by Stefanie Michaels
It’s my world of quesadilla!
Pretty much by now, if you’ve followed me and or read my stories here, you know that I can’t cook. I reeeaaallly can’t cook.
I’m that girl who’s friends ask if I’m catering when they are invited to one of my dinner parties. And, after learning a lesson of serving them inedible dishes and having to order pizza for their hungry, I’m completely willing to admit that cooking prowess in my DNA is missing.
I can create simple things like putting cheese aka (queso in Spanish) between two pieces of tortillas. It’s a variation on grilled cheese, and that’s cooking 101 in my book! I also use my favorite kitchen gadget, a cute, red quesadilla maker that takes minutes to melt the cheese in the middle of two tortillas.
I’ve actually mastered making this flatness of goodness by adding scrambled eggs to it. That’s “cooking”, right?
Here they are:
- Black Beans – Adds a rich, earthy flavor and a creamy texture to the quesadilla.
- Corn – Gives a sweet, crunchy texture that pairs well with the creamy beans and cheese.
- Avocado – Yummy creaminess and a subtle nutty flavor that complements the other ingredients.
- Jalapenos – A spicy kick to the quesadilla and balance out the richness of the cheese.
- Tomatoes – A juicy, fresh flavor and a pop of color. (drain first)
- Cilantro – A fresh, herby flavor that brightens up the dish.
- Onion – Adds a sweet, savory flavor and a crispy texture.
- Salsa – Mixture that’s a tangy, spicy flavor bringing all the ingredients together.
One day, I took a risk and stepped out of my safety flavors, only because I could purchase these items pre-made at the grocery store.
Literally, tear open package or cut fruit and olé, a new foodie adventure it becomes!
- Pulled Pork – I tried this for my hubs, because I don’t eat meat. It adds a rich, smoky flavor and he “said” he liked it, so I’m going to give it a positive option since he ate the whole thing.
- Pineapple – Open a can of any pineapple—I rinsed it to get off the sugary liquid it was in. It provides a sweet and tangy flavor that works well with cheese. Get fancy by adding the pulled pork into it as another option.
- Roasted Vegetables – They add a nice roasted and slightly caramelized flavor to the quesadilla. I tried this after we barbecued veggies on the grill. It made for a quick leftover meal.
- Sweet Potato – We had a ton of sweet potatoes from Thanksgiving. I opened the fridge and wondered what would happen if I added in to one of my earth shattering quesadillas. Sweet and a creamy texture mixed ok with cheese.
- Shrimp – I’ve had this addition at restaurants and it is so delicious, but haven’t had the chance to step this far out of my box. One day at a time.
- Four Cheese – When I feel like getting a little crazy, and when calories don’t matter on a day, I’ll mix in four different queso types into my recipe. It doesn’t matter, which four, just make sure they blend together. I once used a smoked Gouda, sharp Cheddar, Brie, and Gorgonzola and it was delish. Queso es muy deliciouso!
Did you know?
While quesadillas are most commonly associated with Mexican cuisine, their origins date back to the colonial era of Mexico, when Spanish settlers introduced wheat flour and cheese to the region’s indigenous people.
Traditional Mexican quesadillas are typically made with corn tortillas, filled with various ingredients such as cheese, meat, beans, vegetables, and sometimes even flowers or insects, then folded in half and cooked on a griddle or comal.
In addition to their delicious taste and versatility, quesadillas are a good source of protein, fiber, and other essential nutrients. And while they are often enjoyed as a quick and easy snack or meal, they can also be dressed up with various toppings and served as a more upscale dish in restaurants.
A little history:
The origin of the quesadilla can be traced back to Mexico, where it has been a staple food for centuries.
The word “quesadilla” comes from the Spanish word “queso,” which means cheese. The dish is made by filling a tortilla with cheese and sometimes other ingredients such as vegetables, meat, or beans, and then cooking it until the cheese is melted and the tortilla is crispy.
The quesadilla has become popular in other countries, including the United States, where it is often served as a snack or light meal.