A quesadilla is a flat bread folded over melted cheese. Traditional quesadillas are corn or wheat tortilla with Oaxaca cheese, served with diced onion, salsa, and Guacamole.

Quesadillas originated in Mexico. In Central and Southern Mexico they use corn tortillas. In Northeast Mexico, Wheat-flour tortillas are more common. Traditional quesadillas are cooked on a comal, the same thing the tortillas were made on. A Comal is, a county in Texas; a computer programming language, and most importantly to us, a flat cast-iron griddle. Now I want one. Looks quite versatile.

I like the soft texture of a flour tortilla. For too long, all I knew about Mexican food was Taco-Bell. Thanks to them and the fast casual restaurants, we as Americans have a distorted view of what real Mexican cuisine is. Now that I’ve tried a crispy on the outside, chewy on the inside corn-tortilla quesadilla, I think I like it better than the flour-shell quesadilla maker version I’m used to. That two-shell pie cut quesadilla maker version we’re used to is called a Synchronada, if you make it with ham.

It pays to take a few moments to read nutritional-labels and find a brand that has a lower carbohydrate count. So far, the lowest I have found is 10g for corn, and 14g of carbohydrates on the soft flour shells. Brands will vary from retailer or even from region to region. I found several varieties and sizes to choose from. I like the smaller diameter ones. Taco size. Even in a comparable size, you will find differences in the amount of carbs per serving. I think it has to do with the thickness of the tortilla, because I noticed the serving weight varied as well. I found flour tortillas that ranged from fifteen to twenty-four grams of carbohydrates, and if you’re counting carbs, that makes a huge difference.

Tortillas – Corn, Wheat or Flour
Cheese – Oaxaca, Cheddar, Colby or Co-Jack are all good choices. Any cheese that melts well will work.
Fillings – Grilled Vegetables, Ham, Turkey, Beef, Chicken, or Chorizo Sausage.

Follow your tastes.
I like cheddar, diced onion, cilantro, garlic powder and paprika.
I also like pepper cheese, cheddar, Sambal Oelek chili paste.
We like to dress them up with a little shredded cheese and cilantro on top.

We make them in a non-stick skillet with cooking spray
Over medium heat, brown corn tortillas on both sides. Let them go until they start to bubble.
Fold over. Open it back up.
Add fillings.
Fold overand cook covered until cheese is melted.

Experiment. Have fun with fillings and toppings. Report back. I’m looking for tasty creations.