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This stuffed Mexican quesadillas recipe is a quick dinner for a busy evening.
I’ve done a few recipes for college students lately. It can be tough to cook anything in a dorm room with limited appliances. So I got creative with this one.
It’s a great dinner idea for college students, because you don’t have to have a stove to make this. A coffee maker and a microwave will do just fine! Simply sauté the corn and onions with the oil in your coffee pot (it won’t be as thorough as a pan, but in a pinch…) and then finish the whole thing in a microwave!
And for those of you cooking at home, this is an easy way to feel good about the food you are putting on the table. Serve it with a side salad and your meal is pretty darn complete!
What You’ll Need For These Stuffed Mexican Quesadillas
Grated cheese– This can be dairy cheese or plant-based cheese as needed.
Black olives– Sliced.
Salsa– Pick your favorite and use as much as you like.
Optional Toppings Or Fillings
Chopped, fresh tomatoes
Fresh, chopped cilantro
Avocado or guacamole
How To Make Stuffed Mexican Quesadillas
Sauté the onions and corn in the olive oil until the onions are translucent.
While that cooks, warm your tortilla on the burner next to that, flipping once. Then place on your work surface.
Spread the cheese over the tortilla, then layer on the onions and corn, and finally, the olives and any other filling you wish to add. Tomatoes would be a good option.
Return the quesadilla to the pan you sautéed the onions in, and cook over low heat, flipping once or as needed until the cheese is fully melted.
Transfer the quesadilla to a cutting board, cut like a pizza, and serve with toppings of your choice.
Need Dorm Room Appliances?
If your school allows it, these two appliances are a great way to make healthy meals at school.
Delicious, stuffed quesadillas you'll enjoy again and again!
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Course: Appetizer, Main Course
Cuisine: Mexican
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 1serving
Calories: 320kcal
Equipment
Large Skillet
Ingredients
¼cupchopped red onions
¼cupfrozen corn
1tbsp.olive oil
1standardwhole grain tortilla
¼cupgrated cheese(I used jack and cheddar, mixed)
2tbsp.black olives(sliced)
salsa(as much as you like)
OPTIONAL TOPPINGS OR FILLINGS
Chopped, fresh tomatoes
Fresh, chopped cilantro
Avocado or guacamole
Instructions
Sauté the onions and corn in the olive oil until the onions are translucent.
While that cooks, warm your tortilla on the burner next to that, flipping once. Then place on your work surface.
Spread the cheese over the tortilla, then layer on the onions and corn, and finally the olives and any other filling you wish to add. Tomatoes would be a good option.
Return the quesadilla to the pan you sautéed the onions in, and cook over low heat, flipping once or as needed until the cheese is fully melted.
Transfer the quesadilla to a cutting board, cut like a pizza, and serve with toppings of your choice.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
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Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.
To get a folded-in-half tortilla to stick together without cheese, try eggs. Put the open tortilla in the pan, then pour a thin layer of beaten eggs on top. Cook slowly until the eggs start to solidify but are still wet on top. Then fold the tortilla in half.
This recipe is simple—seasoned ground beef + melty Monterey jack + avocado—so we highly recommend serving with guac, fresh salsa and sour cream to make it extra delicious.
Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.
Now that we know that a quesadilla = tortilla and filling cooked together simultaneously on the comal or fried in oil (with or without cheese) while a taco = tortilla heated separately from a filling which is added after (and sure, it can also have cheese), how do you choose between a taco and a quesadilla?
You might be wondering where this tasty treat called the quesadilla found its well-known name? Well, queso means cheese in Spanish, and Dilla means a slang term for a dude. So quesadilla translates into “cheese-dude.” This little cheese thing was originated in the northern and central Mexico back in the 16th century.
– Queso Oaxaca: One of the best types of cheese for melting on top or inside of Mexican dishes is Queso Oaxaca. It is the Mexican equivalent of mozzarella cheese. There is a reason that this is the most common cheese used inside the very popular quesadilla.
Aside from the cheese blend and jalapeno sauce you'll add into the center of the quesadilla, you can add other toppings as well. For extra veggies, some bell peppers, onions, and cabbage would taste great! And if you want extra protein, some black beans would pair really well with this too.
Shredded cheese: I used shredded Monterey Jack cheese, but you can use your favorite melting cheese, such as cheddar, mozzarella, pepper jack, or any other favorite cheese. To make this using a more traditional Mexican cheese, use queso Oaxaca (quesillo), Chihuahua, or Asadero.
What is a Sincronizada? You're likely already familiar with a quesadilla, but this tortilla-based dish has specific qualities that make it unique. Its name – meaning synchronized – refers to 2 tortillas that are sandwiched together, rather than folded.
Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.
You could set up a steamer, but much faster is to simply dip the tortilla in water and toss it straight on a hot surface. As the surface moisture evaporates, it steams the tortilla until it's soft all the way through. Meanwhile, the hot contact with the pan gives it some nice toasty browned spots.
The Cheese Quesadilla is a purist's meal: a simple flour tortilla, a hefty portion of melted three-cheese blend, creamy jalapeño sauce, and absolutely zero bells and whistles.
Hobby: Gunsmithing, Embroidery, Parkour, Kitesurfing, Rock climbing, Sand art, Beekeeping
Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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