Thinking outside the crust

National Grilled cheese month is winding down, and I’ve been trying to think of another way to celebrate.  That’s when it came to me – quesadillas.  I know what you’re thinking, “That’s not a grilled cheese.  It’s just a tortilla with cheese on it.”  Let’s look at the definition.

A quesadilla (Spanish pronunciation: [kesaˈðiʎa]) is a flour or corn tortilla filled with a savory mixture containing cheese and other ingredients, then folded in half to form a half-moon shape. (Thanks Wikipedia)

I see three main ingredients:

  • Bread
  • Cheese
  • Stuff

This basically defines a grilled cheese, am I wrong?  I do believe we’ve stumbled upon the Mexican grilled cheese.  So how many of you enjoy quesadillas on a regular basis?  If you don’t, you really should start.  Here are a few tips.

Tortillas:

When buying tortillas there are two main types, corn and flour.  Personally I’m a big fan of the flour tortilla, but whatever floats your boat, man.  I’d suggest trying both and seeing what you like best.  The other factor is size.  You can get anything from 4-6″ up to 12-14″.  You might also see them labeled/sized as “taco” or “burrito.”

Ingredients:

The obvious ingredient here is cheese, but you can add pretty much anything you want.  Vegetables are a good idea along with beans, meat, or whatever else you think would taste good.  I would follow the same guidelines for pairing cheeses with the tastes and flavors of your ingredients.  Don’t be afraid to try something new, and let us know if you find something particularly awesome.

Cooking:

When cooking your quesadilla you have a few more options than with the standard grilled cheese.  Most cook them in the oven or a toaster oven, but you could still use a pan on the stove.  The hard part could be getting a pan big enough to fit your tortilla.  If you do go this route, you’ll probably want something in there to help with burnination.  I wouldn’t butter the tortillas, but some cooking spray would probably do the trick.  Just be careful of the heat and flipping.  Those will most likely be your two worst enemies.

So there you have it – Mexican grilled cheese.  I actually made one before sitting down to write this, and then forgot to take pictures.  It was just too tasty.  Let us know what kind of quesadillas you like to make.