The history of quesadillas
Quintessentially Mexican, quesadillas are said to have been invented by the Aztecs who would often fill corn tortillas with squash or pumpkin and bake them in clay ovens as a type of dessert. Over time, the fillings evolved, with many agreeing that the shift from sweet to savoury took place in the early 1520s when the Spanish brought cattle (cows, lambs, and sheep), and subsequently dairy products like cheese, to Mexican shores. Since then, the quesadilla has been adopted by many cultures and variations of the dish can be found across the globe.
Creative ways to enhance the flavour of quesadillas
Adding a sprinkling of fresh herbs to your quesadillas will instantly brighten your meal and our top three picks for this recipe are oregano, coriander, or flat-leaf parsley. A Mexican spice mix is also a quick and easy way to enhance the flavour, so experiment with chili powder, paprika, cumin, dried herbs, and garlic powder until you have found your very own secret ingredient.
Perfect side dishes
Keep it traditional by serving your quesadillas with other Mexican classics. Our top three picks are elote (Mexican street corn), cilantro lime rice, or a fresh, crunchy Mexican coleslaw. And of course, what is a quesadilla without being dipped into a creamy, zesty guacamole and fresh, spicy pico de gallo (a chunky salsa) so be sure to include these two staples on the dinner table as well.
Storage advice
While cooked quesadillas will last up to three days in the refrigerator (individually wrapped in clingfilm and placed in an airtight container), this dish is definitely best enjoyed fresh from the pan. Because the recipe is so quick and easy to make, we’d recommend that you rather store the leftover ingredients separately and pull the dish together from scratch for the best results.
