Ingredients
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6 Flour Tortillas8 to 10 inches in diameter
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1.3 small Tomatoes
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3 medium Green Onionwith tops
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2 tablespoons chopped Green Chilifrom a 4-ounce can
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2 cups shredded Colby Cheese8 ounces
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Instead of Colbi Cheese, you can use
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2 cups shredded Cheddar Cheese8 ounces
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You can also use if desired
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to taste chopped Cilantro - Fresh
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to taste chopped Parsley - Fresh
Steps for Mexican Quesadilla
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1
Done
2 Minutes
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Prepare the Tomatoes and Green OnionsHeat the oven to 350º. Cut the tomato in half, place cut side down on cutting board, and chop into small pieces. Peel and chop the green onions. |
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2
Done
3 Minutes
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Prepare the Tortillas with mixturePlace the tortillas on a clean counter or on waxed paper. Sprinkle 1/3 cup of the cheese evenly over half of each tortilla. Top cheese with tomato, onions, chilies, and cilantro, dividing ingredients so each tortilla has an equal amount. Fold tortillas over filling, and place on the ungreased cookie sheet. |
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3
Done
5 Minutes
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Bake the Mexican QuesadillasBake about 5 minutes or just until cheese is melted. Cut each quesadillas into wedges or strips, beginning cuts from the center of the folded side. Enjoy! |
Additional Info for Mexican Quesadilla
Mexican Quesadilla is a simple and quick recipe to make, good enough to change one time the usual brunch or replace today’s dinner. Yes, it has chili and is a bit spicy, but who cares when you have this Mexican Quesadilla on your table and 2 liters of water nearby?
About this simple and quick recipe for Mexican Quesadilla
Quesadilla belongs to that category of simple and highly ingenious preparations that transform leftovers from the fridge into new and irresistible food. Honestly, I don’t think this recipe has any other origin than the ingenuity of a housewife who decided to use some leftovers from the kitchen to give the hungry family something delicious and quick. It goes perfectly with a green salad, Mexican salsa, cream, or delicious guacamole. Quesadilla has two basic parts: tortilla and filling. Traditionally, a tortilla is prepared from corn flour. After the Spanish conquest of the New World, the wheat flour tortilla appeared under European influence.
For a Light-weight Quesadillas
For 10 grams of fat and 245 calories per serving, be sure to use reduced-fat cheese and reduced-fat tortillas. This will remove ’empty’ calories and leave more room for the fillings and all the yummy stuff inside.
The History of Quesadillas
The quesadilla has its origins in colonial Mexico. The quesadilla as food has changed and evolved over many years as people experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world.
According to caciquedillaclub.com, Corn tortillas were already popular among the Aztec people. In 1521, Spanish settlers brought sheep, lambs, and cows with them to New Spain, thus introducing indigenous people to cheese and other dairy products. The indigenous people continued stuffing their tortillas with pumpkin and squash, but also added cheese to the mix. Thus, the quesadilla was born.
Notes and Tips
- Essential Equipment: cookie sheet or large shallow baking pan (about 15 × 10 inches).
- If not all the tortillas will fit on your cookie sheet, bake just some of them at a time. Bake more as you need them, so they’ll always be hot.
