Traditional Mexican Quesadillas are a quick and satisfying meal that brings the vibrant flavors of Mexico right to your kitchen. With just a few simple ingredients, you'll have a delightful dish that's perfect for any occasion.
Flour tortillas are the backbone of our quesadillas, offering a soft and pliable canvas for the filling. Oaxaca cheese, known for its creamy texture and excellent melting properties, is key for that deliciously gooey interior. Mushrooms add an earthy, umami flavor that complements the cheese perfectly. Fresh cilantro introduces a pop of freshness and aromatic flair, while vegetable oil ensures a golden, crisp exterior. A touch of salt and black pepper rounds out the flavors.
These quesadillas pair wonderfully with a side of guacamole or a fresh tomato salsa. For a heartier meal, serve them alongside a bowl of black bean soup or a crisp green salad with lime vinaigrette.
Start by heating a non-stick skillet over medium heat. Add about a tablespoon of vegetable oil to coat the surface evenly. This helps in achieving that golden-brown crust. Once the oil is shimmering, it's ready for action.
Lay a tortilla on the skillet, letting it warm slightly before you start adding the filling. Sprinkle about 1/4 cup of the shredded Oaxaca cheese on one half of the tortilla. This allows you to fold it over easily later. Add a few mushroom slices on top of the cheese, along with a pinch of chopped cilantro. The aroma is already inviting.
Fold the tortilla in half using a spatula, pressing down gently to seal the edges. This step is crucial as it helps contain the cheesy goodness. Cook for about 2 to 3 minutes on one side. You'll know it's time to flip when the bottom is a beautiful golden brown.
Carefully flip the quesadilla and cook the other side for another 2 to 3 minutes. The cheese should be fully melted, and the tortilla should have a slight crispness to it. Remove it from the skillet and repeat with the remaining tortillas and filling.
Once all quesadillas are ready, slice them into wedges. They are best served immediately while the cheese is still gooey and the flavors are at their peak.
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