The Perfect Grilled Cheese Quesadilla
Indulge in the ultimate comfort food with my grilled cheese quesadilla recipe. Mexican-inspired and finished with punchy chilli crisp and lime, this quesadilla’s perfect for any meal. Cheesy goodness awaits!
Cheese Quesadilla Evolution: A Flavorful Journey Through History
Quesadillas have a rich history in Mexican cuisine, dating back to ancient times when flatbreads filled with cheese and local ingredients were enjoyed by the Aztecs. The Spanish arrival in the 16th century introduced new elements like wheat flour and dairy products, transforming the traditional dish into the modern quesadilla we know today. This evolution has led to a wide variety of quesadilla variations, showcasing the adaptability and diversity of Mexican gastronomy over the years.
Looking Gouda-enough to eat
My grilled cheese quesadillas are a twist on tradition, inspired by South Africa’s vibrant ‘braai’ culture, akin to what many may call a BBQ. In South Africa, we treasure our ‘braais,’ and an appetiser often slung onto the coals before the meat is a ‘braaibroodjie.’ These are essentially like grilled cheese sandwiches but with a South African flair, cooked over open flames. The braaibroodie has always been one of my BBQ highlights, with the smoke transforming it into so much more than a humble grilled cheese. So I thought, why not try this with quesadillas?
Grilling these quesadillas on the BBQ adds a smoky flavor that elevates the experience. It’s also a fantastic way to kick off a BBQ gathering. When the coals are still too hot for meat, grilling these cheesy delights gets everyone involved, making it a fun and sociable start to your BBQ.
Tortilla wise have options – go for store-bought tortillas corn and flour mix tortillas or try my home made version. I adapted a traditional recipe by adding flour, butter, baking powder, and a pinch of salt to create pliable and sturdy tortillas. Stuff them with mozzarella for that melt-in-your-mouth goodness and gruyere for a creamy, flavorful kick. Grill them directly on the barbecue until the cheese turns irresistibly gooey. Finish with a squeeze of lime juice to balance the richness and a generous dollop of Chinese chili crisp for an extra kick.
The Art of Saying “Cheese”
Whether you opt for the sharpness of Cheddar, the meltiness of mozarella, smokey provolone, or the sophisticated gruyere, one thing is certain: a combination of melty cheese is near guaranteed to be good.
Selecting the ideal cheese mix for your quesadilla is a matter of preference, but a mix is bound to yield the perfect balance of texture and flavour. Start with a neutral, melty cheese like mozzarella or Swiss for that classic stringy, gooey cheese pull as you take a bite. Then, add your favourite semi-hard, flavorful cheese like Gruyere, smoked provolone, or sharp cheddar to round things out.
In the realm of quesadillas, the choice is yours—so say cheese, experiment and see how you get on. Whichever path you take, it’s bound to be a delicious adventure!
Tips for the Best Grilled Cheese Quesadilla
- Boost the Flavor: Cheese quesadillas are naturally rich, so you want to mix things up for a tastier bite. In our recipe, we keep it simple by squeezing some lime over the quesadillas for a fresh zing. But you can get creative with toppings like pickled red onions, a tomato salsa, or even a zesty chimichurri sauce. Plus, don’t forget to add a bit of crunch and heat with chili crisp – it really takes it to the next level
- Play with Cheese: Don’t stick to just one cheese; go wild! Mozzarella or Swiss gives that classic gooeyness, and throw in your favourite semi-hard cheese like cheddar to achieve the perfect balance of texture and flavour.
- Don’t Overload: While it’s tempting to go crazy with the cheese, remember that excess cheese will ooze out onto the coals. Keep your fillings in check for a mess-free cookout.
Rate My Grilled Cheese Quesadilla
Did you put my Perfect Grilled Cheese Quesadilla to the test? Tell me about it! Please leave me a comment, give this recipe a rating, and remember to tag your photo #theculinarycartel on Instagram so we can see what you come up with.
Frequently Asked Questions
Can I make this vegan?
Sure simply sub the cheese for vegan alternatives, and replace the butter in the tortillas if making your own with vegan butter.
Can I use corn tortillas instead of flour?
I found homemade corn tortillas to be a little fragile on the BBQ.Try your favourite brand of gluten-free shop bought and see how you go. In a pinch simply wrap the quesadillas in tinfoil and grill, which will keep them moist and pliable.
How do I reheat leftover quesadillas?
Pop them in the oven at 350°F / 180°C for about 10 minutes or until heated through. This helps maintain the crispiness.
Can I add other fillings into my quesadilla?
Sure, cooked, shredded meat like chicken, or slow-cooked lamb would be great here. I also love adding sauteed zucchini, corn or spinach. Just be sure not to overstuff them or the fillings can tend to spill out.
What does chilli crisp bring to the grilled cheese quesadilla?
Chilli crisp adds a layer of complexity with its spicy, savoury, and crunchy elements. It elevates the flavour profile, providing a delightful kick and toothsome crunch, enhancing the overall experience.