How are you celebrating National Quesadilla Day, September 25th? We started with this fa href=”https://blog.thenibble.com/2017/05/03/recipe-fried-egg-quesadilla/”>fried egg quesadilla and for lunch the Peanut Butter & Jelly Quesadilla. For dinner, we’re heading to our local Mexican restaurant, where we’ve been eying the crab meat quesadilla. Will we be all quesadilla’d-out tomorrow? We don’t think so.

A quesadilla, from Mexico, is a type of soft taco. Traditionally a corn tortilla is used, but it can also be made with a flour tortilla (we prefer corn tortillas: much more flavor).

First and foremost, the tortilla is filled with cheese (queso Oaxaca), but not all regions focus on cheese (regional variations vary widely).

The quesadilla can also be filled with:

  • Cooked meats: beef, chicken, chorizo, pork. A tinga quesadilla refers to a meat mixed with a spicy tomato sauce
  • Cooked seafood: fish, crab, lobster, shrimp. .
  • Cooked vegetables: black beans, huitlacoche [corn fungus], mushrooms, potatoes, squash blossoms
  • Herbs (like epazote) and spices
  • Toppings: avocado/guacamole; chopped chiles, cilantro, onion, tomato; salsa; sour cream
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    The tortilla is warmed on a griddle or stove so that it can be folded in half, and then filled. More heat melts the cheese.

    Contemporary quesadillas: More and more cooks like to make quesadillas with “modern” ingredients: caramelized onions, goat cheese, pizza fillings. See the “nouvelle” recipes below.

    Halloween quesadillas: Get ready for Halloween with Spokadillas, quesadillas designed to look like a mummy’s face (photo #3).

    Breakfast quesadillas with eggs, cheese and bacon are very popular in the U.S. And don’t forget dessert quesadillas: ice cream with chocolate, butterscotch or caramel sauce, fruits and whipped cream!
     
    There are more quesadilla recipes below, but we’re starting off with this fun fusion recipe. It merges two favorite American foods: Buffalo wings and quesadillas.

    > The history of the quesadilla.
     
     
    RECIPES: MINI BUFFALO CHICKEN QUESADILLAS

    This recipe (photo #4) makes mini quesadillas for snacks, cocktail bites and appetizers. You can make them regular size, of course.

    The recipe, from Kingsford Charcoal, is Prep time is 15 minutes, cook time is 30 minutes.

    We really like blue cheese, so added blue cheese dressing for dipping.

    Another option would be hot salsa for dipping, to continue the hot sauce flavor of Buffalo wings. If you go this way, buy a jarred smooth salsa, easier for dipping.

    Ingredients For 8 Servings

  • 6 boneless, skinless chicken thighs
  • 2 tablespoons your favorite BBQ dry rub seasoning
  • 16 4-inch flour tortillas
  • 4 ounces crumbled blue cheese
  • 4 ounces shredded mozzarella cheese
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup hot sauce
  • Canola cooking spray
  • 1 red bell pepper, julienned
  • Kingsford cherrywood charcoal briquets
  • Smoking wood or chips
  • Optional: blue cheese dressing for dipping
  •  
    Preparation

    1. PREPARE the grill for medium-high heat cooking, approximately 400°F. Once the grill has come to temperature, add 1–2 chunks of your favorite smoking wood (alternatively you can wrap a handful of smoking wood chips in foil and poke several holes in the foil) to the charcoal briquets.

    2. SEASON the chicken thighs liberally on both sides with the dry rub. Place the thighs on the grill and cook for approximately 5 minutes per side until they reach an internal temperature of 165°F. Removefrom the grill and allow the thighs to rest for 5 minutes before finely chopping. As the chicken rests…

    3. COMBINE the blue cheese and mozzarella cheese in a medium bowl and blend well. Combine melted butter and hot sauce in a large mixing bowl and stir to combine. Add the chopped chicken to the hot sauce mixture.

    4. SPRAY one side of 8 flour tortillas with canola oil and place them oiled side down on a large platter or sheet pan. Top each tortilla with 1 tablespoon of the cheese mixture. Add approximately ¼ cup buffalo chicken, 4–6 slices of bell pepper and another tablespoon of the cheese mixture. Top with the remaining flour tortillas and spray with canola oil.

    5. GRILL. Working in batches, grill the quesadillas for 3–4 minutes per side until they are lightly browned and the cheese has completely melted. Remove from the grill, cut into quarters and serve with the optional blue cheese dressing.
     
     
    MORE QUESADILLA RECIPES
    Apple Sweet Potato Quesadilla With Goat Cheese

  • Bobby Flay’s Ribeye & Anaheim Chile Quesadilla
  • Christmas Quesadillas
  • Fried Egg & Avocado Quesadilla
  • Peanut Butter & Banana Quesadilla With Fresh Fruit Salsa & Vanilla Yogurt
  • Quesadillas On The Grill
  • Spookadillas: Mummy Quesadillas For Halloween

  •  
    MODERN QUESADILLA FILLINGS

    You’ll get the idea from these recipes that you can put pretty much anything you like into a quesadilla.

    One trend is “pizzadillas,” quesadillas with pizza fillings. We’re down with an “everything” pizza quesadilla—including anchovies.

  • Bacon Cheeseburger Quesadillas
  • Texas BBQ Pulled Pork Quesadillas With Vinegar Slaw (photo #5)
  • Black Bean & Butternut Squash Quesadilla With Chipotle Lime Crema
  • Blackened Shrimp, Bacon and Green Onion Quesadilla
  • Butternut Squash, Leek & Apple Quesadillas
  • Crab and Avocado Quesadillas With Mango Salsa
  • Greek Quesadillas
  • Green Goddess Quesadillas
  • Margarita Pizza Quesadilla
  • Peach, Burrata, Bacon Quesadilla
  • Smoked Gouda Mushroom Quesadillas (photo #6)
  • White Bean & Kale Quesadillas (photo #7)
  •  


    [1] Surf and turf? Here, lobster quesadillas. In the next photo, steak quesadillas (photo © Mackenzie Ltd).


    [2] Flank steak quesadillas (photo © Kingsford Charcoal).


    [3] Mummy “spookadillas.” Here’s the recipe (photo © Pace | Campbell’s).


    [4] Fusion: mini Buffalo chicken quesadillas (photo © Kingsford Charcoal).


    [5] Fusion: Texas BBQ pulled pork quesadillas with vinegar slaw. Here’s the recipe (photo © Snixy Kitchen).


    [6] Different but delicious: peach, burrata and bacon quesadilla. Here’s the recipe (photo © Running To The Kitchen).


    [7] White bean and kale quesadilla. Here’s the recipe (photo © Running To The Kitchen).

     

     
     
      

    The post Classic & Modern Quesadilla Recipes For National Quesadilla Day first appeared on The Nibble Webzine Of Food Adventures.
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