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📍 Mexico City

Quesadillas de comal (griddle quesadillas)

· Dinner

Folded masa tortillas with fillings and — depending on Mexico City taste — with or without cheese.

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Quesadillas de comal (griddle quesadillas): Folded masa tortillas with fillings and — depending on Mexico City taste — with or without cheese.
Photo: Ivangomez123 · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 35 min🍽 4 servings📊 Easy🏷 Commonly associated🌱 Vegetarian
Preparation
20 min
Cooking
15 min
Waiting and resting
0 min

History

An everyday craving in Mexico City; famous for the endless debate over whether a quesadilla comes with cheese or not when you order one at a stall.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Form tortillas from the masa and place them on the griddle.

  2. 2

    Add the filling and, if desired, the cheese and a leaf of epazote.

  3. 3

    Fold the tortilla in half, pressing the edges.

  4. 4

    Cook on both sides until the masa browns and the filling is hot.

  5. 5

    Serve immediately with salsa to taste.

Cooking tips

  • Use already cooked and drained mushrooms or squash blossoms so they do not wet the dough.

Technique and preparation

What to check during preparation

Cook and drain the filling before shaping quesadillas. Dough that cracks when folded needs a small moisture adjustment; sticky dough is difficult to seal. Leave a clear border around the filling and close gently. Use moderate heat so the dough cooks before it burns. If adding cheese, distribute it within the filling and allow it to melt. Serve straight from the griddle.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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