Quesadillas (kay-see-dee-yaa) are probably the most popular Mexican food. Kids or grown-ups, no one can really refuse one. I like the ones that ooze cheese from the sides, and are made with attention to detail so that there are no empty patches, no opportunity lost to stuff them with goodies and cheese. I must have flipped literally thousands of these when I had command over the grill at the Mexican joint I worked at. And coming up with interesting combinations of stuffing the quesadillas was always an ongoing contest – like loads of jalapenos with the cheese, or fajita veggies and cheese, or jalapenos and pineapple, etc. etc.

There are two or three main aspects to a killer quesadilla – a good wrap – any flour tortilla or wheat wrap really. At home in India, where rotis are easily available, the roti ends up being the outer wrap. The next important part is the cheese – lots of it! You can use any mix you like – cheddar, monterey jack, mozzarella etc. I personally prefer sharp cheddar, monterrey jack and some pepperjack for that extra kick.

Now the fillings – you can go with just cheese and pico, or grilled veggies or tofu.

I am using scrambled tofu and fajita veggies here. The onions and peppers are always welcome, and tofu adds substance and creaminess so that you can get away with using less cheese. In India, Go Cheese has come out with some really good shredded cheese blends, and their Mexican mix is good for this. The processed cheese available in tins, made by Amul or Britannia will also work well. If you live in the Pune area, Baramati Cheddar cheese is also a good option.

The recipe for meatless quesadillas given here is more like a method. The same can be used with any stuffing.

You can use any fillings such as mushrooms, zucchini etc. inside the quesadilla. These will also go well with my Roasted Corn Salsa. Want to make tortillas from scratch?

Check my detailed post on veggie Fajitas to learn how to make your own tortillas.