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Make the Perfect Quesadilla

by Alexander Ammons (7th)

How to Make the PERFECT Quesadilla

Quesadillas are one of the best Mexican dishes out there. There are hundreds of ways to make them, but I believe I’ve found the perfect recipe.

Quesadillas originated in 16th-century Mexico, when Aztec corn tortillas were combined with Spanish dairy. Before cheese was introduced, Indigenous people filled tortillas with ingredients like pumpkin or squash. Personally, though, I prefer mine loaded with as much cheese as possible.

Ingredients

  • One flour tortilla

  • Grated cheddar cheese (or any cheese you like)

  • Uncured Iberico chorizo

  • Butter

Directions

  1. Heat a crêpe pan over medium-high heat.

  2. Add a small amount of butter to the pan.

  3. Grate your cheese (don’t buy pre-grated—it’s worse; do it yourself).

  4. Sprinkle the grated cheese onto the tortilla, leaving about ½ inch of space around the edge.

  5. Lightly sprinkle pepper over the cheese.

  6. Place the tortilla in the pan.

  7. Once the cheese begins to melt, add the chorizo.

  8. Fold the tortilla in half immediately, then use the front edge of a spatula to press and seal the quesadilla about ¼ inch from the edge.

  9. Remove from the pan.

  10. Cut into thirds and eat immediately.

This delicious (and slightly greasy) meal pairs well with salsa, but sliced avocado is also an amazing option.

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