How to make Kessa diya

As a child, Quesadi was a large flour corn filled with cheese and often a microwave. Hey, I was a child. And I do not defend this cooking method at present. Stovtop or oven for crispy Quesa Dia, please! But I still like this traditional Mexican dish for more fillings with snacks or meals. Anyone can make a quick, family -friendly meal, or a part of snacks, appetizers, or a larger party spread.

I also like that Quesa Dia may be filled with a lot of different things depending on what you love or what you have. In the recipe card, we will share how to make a cheese and cheese queudia. However, we will list and connect various filling materials that can be easily exchanged.

relevant: Next, learn how to make the best Enchillada or stuffed peppers.

ingredient

I like to use a large beak -sized flour tothyla. Corn corn is more traditional and you can use the desired size or type of corn. They will all work! But I use the largest largest flour corn.

I usually use crushed cheddar or pepper jack cheese. Melting cheese can work well in Quesadia and also use a combination of other cheese.

I often contain beef when I make Kessa Dila as the main course, but ground meat like turkey and chicken works well. If you don’t want to use meat but want to fill it, recurring beans or other beans like black beans as part of filling. Or create a breakfast quesadillas and use scrambled eggs or sausages as charging.

How to make Quesadia -Stove top method

First, prepare the filling. Cook the frying beef in a frying pan or a large pan with a high heat. When you work with taco seasoning, break the meat with a spoon of cooking. The meat does not remain in pink and should be cooked. Then remove it in the bowl.

Put two teaspoons of oil in a large pan in the middle heat. Then add corn and sprinkle with cheese and cooked meat. Place the lid on top (if there is a lid in the pan) and cook for 2 minutes until the cheese melts. Then turn the corn in itself to create a half moon shape.

Remove with a plate and cool it for a few minutes before cutting into segments. Serve warmly.

How to bake Quesadia -Oven method

If you make it once or twice, you prefer to cook Quesadia at the stove top, but if you want to make more at once, you can bake in the oven!

Wipe the baking sheet with a small oil for Totilla. Then add corn. Half of the cheese and cooked meat are added (the same method as the stomach for meat dishes). Then fold the corn in itself to create a half moon shape. Wipe the top with the oil.

Bake for 5-6 minutes at 400 ° F and then carefully flip the Quesadia to the other side. I use tongs for this. Bake for 5-6 minutes (total 10-12 minutes).

Tip and Notes

• I use olive oil most often when cooking, but all cooking oils can work here with canola, vegetables, peanuts, coconuts, and avocados. If you want, you can also use butter or butter.
• I like to cover the fan with a lid like Quesa Diya. Because cheese helps to melt faster. But if you don’t have a lid in a fan or a frying pan, it’s okay. Cheese will still melt.
• I like to offer Qsa Dia with salsa and sour cream. Other additives are pico de gallo, guacamole and quesadilla sources (see the recipe below).
• Quesa Diya is the best day they made, but you can fill the meat in advance. If you have the remaining food, keep it for up to 3 days in the airtight container of the refrigerator. Borrow again in the oven or microwave.

More Mexico and TEX-MEX recipe

Kesa Diya Source

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 teaspoon cumin
• 1 Teaspoon Paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon chili powder

This is the same as the sauce in Taco Bell Quesadilla. If you stir all the ingredients together, you can give it a source of flashing or soaked in corn before cooking. This sauce is excellent with Taco, Enchillada, and Tosta Das!