Fried Quesadillas

20 Sep

I get these cravings sometimes… it could be anything, but lately it’s been of Mexican food. And not always I can get to Los Pioneros to get a fix of Tacos de Nopales. So I have to make do at home…

The easiest fix is to make quesadillas. A tortilla and cheese glorified into something special… When I visited Guadalajara and when I once traveled to NYC with my friend Guillén, I learned the best quesadillas need to be fried.

But I am trying to watch what I eat, because even when you’re vegetarian, I can add up some unwanted pounds. So I devised a way to get the feel and taste of the fried quesadilla without using lots and lots of oil.

Here’s how I make them…


4 white corn tortillas, organic preferable
8-12 thin slices of pepper jack cheese
Olive Oil
  1. Brush tortillas with a little olive oil… as little as possible. I stack the tortillas and lightly oil the first one on top on one side, flip it and oil on the other side. This will slightly oil the second tortilla… then flip the second tortilla and so on until all tortillas are slightly oiled on both sides.

2.  Warm a large non-stick skillet over medium heat. You can do this with a small skillet, but it’s easier to make these quesadillas 2 at a time if you have the larger skillet. Place 2 tortillas side by side. They will overlap slightly… but don’t worry about that. Warm them on both sides for them to become pliable and somewhat charred on both sides. They will shrink a little…

3.   When tortillas have been warmed up on both sides, place 2- 3 cheese slices on one half of tortilla and fold over the side without cheese to create a half circle/half moon. Flatten the top of the tortilla with a spatula a bit to allow the top side of the tortilla to fuse to the cheese inside. Flip once or twice until both sides are toasted/charred a bit and the cheese has melted completely.

4.  Set aside on a plate to allow to cool a bit before serving. Repeat with remaining tortillas and cheese.

These are quesadillas to eat with your hands… not with a fork and knife. The corn tortilla is heartier and it will make it challenging to cut them up. So bite into them and enjoy.

Serve them with a side salad of tomato and avocado, guacamole or a fresh tomato salsa.


9 Responses to “Fried Quesadillas”

  1. healthygirlandthecity September 20, 2012 at 10:38 am #

    i love that their are only 3 ingredients – i’m a huge mexican food fan! thanks for sharing.

  2. Matt September 20, 2012 at 11:38 am #

    Wow! So completely simple,but I bet they’re delicious! Great for a late night snack 🙂

  3. Jehancancook September 20, 2012 at 12:17 pm #

    Love the simplicity..this would make a great late night snack.

  4. DIY...Beauty Tips September 20, 2012 at 3:51 pm #

    wow!!! excellent recipe!!! im going to try it!!! i love the cheese you used!!

  5. sandra September 20, 2012 at 5:58 pm #

    Love Mexican food. So simple… looks great!!!!

  6. La Opinion de Milly September 20, 2012 at 6:29 pm #

    Que Rico y ese aguacatito por el lado se ve divino. Lo intentaré en casita!

  7. Bren @ Flanboyant Eats™ September 21, 2012 at 9:55 am #

    ooh! I just to make these all the time but I gained too much weight so I had to stop! lol.

  8. fruttadi September 21, 2012 at 10:44 am #

    Me encantan con refritos~, guacamole y queso picante,Mm

  9. Chef and Steward September 22, 2012 at 4:10 am #

    Simple but very effective! Never knew they could be made on the stove top. Thanks for sharing!

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