Quesadilla

Quesadilla is a Mexican dish consisting of a tortilla filled with cheese and other ingredients, then folded and cooked until the tortilla is lightly crispy and the cheese melts. The tortilla is typically corn in Mexico and flour in many parts of the United States; common cheeses include queso Oaxaca, quesillo, Chihuahua or panela, but household kitchens use domestic cheeses such as cheddar or Monterey Jack in the Americas. The dish is widely associated with northern Mexico, though variations are found across the country.

The name derives from queso, cheese, with the diminutive suffix -illa, reflecting the central role of melted cheese in the dish. Quesadillas are traditionally prepared on a hot comal or skillet; one tortilla is filled, covered with a second tortilla, and cooked until the cheese is melted and the exterior is crisp. They may be prepared open-face or folded, and can be cut into wedges for serving.

Common fillings extend beyond cheese to include cooked meats (such as chicken, carne asada, or chorizo), beans, mushrooms, peppers, and onions. In many regions, salsa, guacamole, or sour cream is served on the side or added as a topping. Regional practices vary, including the use of two tortillas in northern Mexico and the use of open-face versions in other areas. Quesadillas are a staple of street food and casual dining and have inspired numerous variations in Mexican-American cuisine, such as the birria- or quesabirria-style versions that are popular in modern menus.