All About Quesadillas: Comfort Food at Its Best

Picture a golden-brown tortilla sizzling on a skillet, its surface crisping to perfection while ooey-gooey cheese melts within. It’s a dish that even the pickiest eaters can’t resist: the quesadilla—a Mexican cuisine staple.

If you’re wondering why it’s getting more popular in Japan, this guide covers its history, how it’s made, the different types, and a few fun facts. By the end, you might feel inspired to make one yourself (or order one from your favorite local shop, like Meat Express!).

What Is a Quesadilla?

A quesadilla is a tortilla folded around a filling, most traditionally cheese (hence the name, derived from “queso,” the Spanish for cheese). It’s then grilled, fried, or toasted until the outside is lightly crisped and the inside is warm and melted. The quesadilla is simple, but what makes it great is how versatile it is. You can add meat, vegetables, beans, or even fruits—yes, fruits! The quesadilla welcomes creativity while staying true to its roots.

In Mexico, locals typically make quesadillas with corn tortillas, though flour tortillas are also popular, especially in northern regions. Depending on where you visit, you might find subtle differences in preparation, but one thing is consistent: the soul-soothing combination of textures and flavors that makes every bite worth savoring.

A Brief History of the Quesadilla

The origins of the quesadilla can be traced back to 16th-century colonial Mexico, a culinary melting pot where indigenous ingredients met Spanish influences. The Aztecs were already enjoying a dish called “tlayuda,” made of corn tortillas and local fillings. When Spanish colonizers introduced dairy products like cheese, it didn’t take long for the two to unite in a culinary marriage that lasted centuries.

Over time, the quesadilla began adapting to regional ingredients and preferences. In southern Mexico, you might see quesadillas filled with huitlacoche (corn fungus) or squash blossoms. In the north, expect to see flour tortillas stuffed with savory meats like carne asada. This versatility makes the quesadilla a culinary chameleon.

Regional Variations of Quesadillas in Mexico

There are different types of quesadillas across Mexico. Here are some examples:

• Mexico City: The “quesadilla” here doesn’t always have cheese. Instead, you’ll find quesadillas with fillings like mushrooms, huitlacoche, or potatoes. If you want cheese in yours, you have to ask!
• Northern Mexico: Flour tortillas are king in the north. Most locals pack their quesadillas with hearty, savory fillings like carne asada or beans.
• Oaxaca: The land of Oaxaca cheese, this region’s quesadillas are a cheese lover’s dream. They may also include tasajo (thinly sliced beef) or mole sauce for a burst of flavor. Fun fact: Oaxaca cheese, also called quesillo or queso de hebra, is a low-fat white cheese with a mild, earthy flavor, almost like a young Monterey jack, but more melty and buttery.
• Yucatán Peninsula: Quesadillas here often contain cochinita pibil (slow-roasted pork), which adds a distinctly smoky and decadent taste.

How to Make a Classic Quesadilla

Making a quesadilla at home is quick and easy, yet the results taste gourmet. Here’s a guide to the basics:

Ingredients

• At least two large tortillas (corn or flour)
• Shredded cheese (cheddar, Oaxaca, Monterey Jack, or a blend)
• Optional fillings include slow-cooked, fall-off-the-bone chicken or beef, sautéed veggies, or beans
• Butter or oil for cooking

Steps

1. Heat the skillet: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil.
2. Assemble the quesadilla: Place a tortilla on the skillet and sprinkle a generous layer of cheese on one side (if you’re folding) or all over it (if topping it with another tortilla). Add other fillings, if desired, before folding or topping.
3. Cook to perfection: Cook for 40-60 seconds per side, pressing gently with a spatula, until the tortilla is beautifully golden and the cheese is gooey.
4. Slice and serve: Move the quesadilla to a cutting board, cut into triangles, and serve with salsa, guacamole, or sour cream.

How to Serve Quesadillas

You can enjoy quesadillas on their own or pair them with sides and toppings.

• Dips and Salsas: Serve with salsa roja, salsa verde, or creamy guacamole.
• Sides: Refried beans, Mexican rice, or a fresh salad make for a complete meal.
• Toppings: Add a scoop of sour cream, a sprinkle of cilantro, or a drizzle of hot sauce.

For a unique Japanese-inspired pairing, serve quesadillas with yuzu koshō (a spicy citrus paste) or a side of miso soup. Also read: Healthier Taco Options, Inspired by Japanese Eating Habits

Quesadilla Variations to Explore

These variations are sure to hit the spot:

• Quesadilla de Huitlacoche: An all-time favorite Mexican dish featuring the earthy, truffle-like flavor of corn fungus.
• Breakfast Quesadilla: A hearty start to the day with scrambled eggs, bacon, potatoes, and cheese.
• Vegetarian Quesadilla: Packed with sautéed bell peppers, mushrooms, spinach, and cheese for a wholesome, plant-based option.
• Dessert Quesadilla: Think sweet, rich, and luxurious—a tortilla filled with Nutella and bananas or cream cheese and strawberries, lightly toasted for a warm, melty treat.

Additional content for our plant-based readers: Top 5 Protein-Packed Ingredients for Vegetarian Burritos 

Fun Facts About Quesadillas

1. It’s not always cheesy: As mentioned, in some parts of Mexico, a quesadilla doesn’t have to include cheese to qualify as a quesadilla. Controversial? Perhaps. Delicious? Always!
2. International appeal: Quesadillas have become a global phenomenon. Variations like the Japanese-style okonomiyaki quesadilla swap tortillas for savory pancakes, putting a unique spin on the classic.
3. Perfect party food: Quesadillas cut into bite-sized pieces are a crowd-pleasing party appetizer. No utensils necessary—just grab and enjoy.

Quesadillas in Japan: On the Rise

With Japan’s growing love for international cuisine, quesadillas are finding their way onto menus across the country, from food trucks in Tokyo to specialty shops in Osaka. Companies like Meat Express are also helping bring authentic quesadilla ingredients to Japanese kitchens, making it easier to recreate this Mexican classic at home. Some take it a step further by filling tortillas with miso-marinated chicken or shiso leaves to give the dish a local twist.

Takeaway: Why Everyone Loves Quesadillas

The quesadilla is one of those rare dishes that can do it all—versatile, easy to make, and super satisfying. It can be a quick snack or a complete meal filled with meat or veggies. No wonder it’s so popular everywhere.

For the Japanese audience, the quesadilla is an easy, unintimidating way to try Mexican food. Whether enjoyed in its traditional form or customized with Japanese ingredients, the quesadilla invites experimentation and celebration.

Everything You Need to Enjoy Quesadillas (and More) in Japan

If you haven’t tried a quesadilla yet, consider this your invitation. At Meat Express, we have everything you need to enjoy the flavors of Mexico at home—minimal to no prep necessary. Order our ready-to-heat-and-eat quesadillas for an easy, authentic experience. Or, explore our full range of Mexican meals to bring variety to your table. Here’s a few of what we offer:

• Burritos: Packed with hearty fillings and bold flavors.
• Tacos: Soft or crispy shells with all the fixings.
• Birria: Slow-cooked, flavorful beef stew perfect for dipping or stuffing into tacos.
• Tortillas: Fresh and ready for your own creations.
• Dried chiles and peppers: Add a fiery kick to any dish.
• Salsas: Mild, medium, or spicy—it’s your call.
• Tamales: Steamed corn masa filled with savory or sweet fillings.
• Churros: Crispy, golden, and dusted with sugar. Yes, we have desserts, too!

Are you craving something else? Check out all the tasty choices waiting for you.