Quesadilla literally means “little cheesy thing” in Spanish. And I could eat those little cheesy bites all afternoon!
Let’s talk about making this snack for a group. I like to start with a base filling and then add from there. The Monterey Jack and Cheddar cheeses are an easy melty combo. You could also get a Mexican cheese blend from the market.
Summer is in full swing, and if you have a vegetable garden, you might have an abundance of peppers right now. Peppers, green onions, cilantro, and other garden staples are perfect to use in quesadillas. Although I’m particularly fond of the jalapeno slices because it tastes like a jalapeno popper!
Enjoy!
A quesadilla is a Mexican dish with origins in the 16th century. Originally, traditional quesadillas were made using a corn tortilla warmed on a griddle, then filled with cheese and various other ingredients like meat and vegetables, before being folded over to be enjoyed by hand. Quesadillas traditionally use Oaxacan (wa-hawk-in) cheeses (specifically from the Oaxaca region of Mexico).
