Mastering Bbq Quesadillas: A Step-By-Step Guide

Cooking quesadillas on the barbecue is a great way to make a quick and easy supper on a hot day. The beauty of the quesadilla is its versatility: you can fill it with practically anything, from plain cheese and beans to shrimp, avocado, chicken, or vegetables. In this article, we'll cover the best methods for barbecuing quesadillas, as well as some tasty filling ideas. So, fire up that grill, and let's get started!

Choosing your cheese

The cheese is the star of the quesadilla, so choosing the right one is important. Queso, in Spanish, means cheese, and the traditional Mexican quesadilla is made with a corn tortilla and a melty, white cheese.

If you're making a more American-style quesadilla, the classic cheeses to use are Cheddar and Monterey Jack. These are great options as they melt well and have a good, strong flavour. If you're looking for a more authentic Mexican experience, you could try a Mexican cheese blend, or choose from cheeses like mild or sharp Cheddar, Monterey Jack, Colby, Fontina, or any favourite melting cheese.

Freshly grated cheese will always give you the best melt, so it's worth taking the time to grate your own cheese. You can use pre-grated cheese, but it won't give you the same oozy, gooey texture.

When it comes to quantity, a good rule of thumb is to use about 1/2 cup of cheese per quesadilla. This will ensure that you get a good cheese pull and that your filling stays in place when you fold the tortilla.

For a vegetarian quesadilla, you could try a combination of sautéed sliced mushrooms, wilted spinach, and Fontina cheese. Or, for a more indulgent option, try a combination of mozzarella, avocado, and black olives. If you're feeling adventurous, you could even experiment with different types of cheese in a single quesadilla to create a unique flavour profile.

Selecting the right tortilla

The type of tortilla you use for your quesadilla will depend on your personal preference, what you have available, and the desired taste and texture. Here are some factors to consider when selecting the right tortilla for your BBQ quesadillas:

Tortilla Size

The size of the tortilla will determine how much filling it can hold and how easy it is to handle during cooking and eating. For BBQ quesadillas, larger tortillas are often preferred as they provide more surface area for fillings and are easier to manipulate on the grill. Commonly, 9-inch to 10-inch flour tortillas or 10-inch corn tortillas are used for quesadillas.

Tortilla Type

You can choose between flour tortillas and corn tortillas, each offering distinct advantages. Flour tortillas, especially the larger ones, are more pliable and easier to fold without cracking or crumbling. They are a popular choice for quesadillas in the US. Corn tortillas, on the other hand, are more traditional in Mexico and offer a crispier texture when grilled. They pair exceptionally well with melted cheese. If you opt for corn tortillas, choose high-quality soft ones for the best results.

Tortilla Warming

Before grilling your quesadillas, it's essential to warm the tortillas. This step improves the flavour and texture, making them more pliable and ready to receive the fillings. Warm the tortillas in a skillet or on a griddle over medium-high heat, flipping them a few times until air pockets start to form. This ensures that your tortillas are toasted but not overly crispy before adding the fillings.

Tortilla Thickness

The thickness of the tortilla will impact the overall texture and cooking time of your quesadilla. Thicker tortillas may require longer grilling to ensure the fillings are heated through, while thinner tortillas can result in a crispier, lighter quesadilla. Consider the balance between a tortilla that is sturdy enough to hold your chosen fillings without breaking and one that is thin enough to cook evenly and deliver the desired crispness.

With these considerations in mind, you can select the perfect tortilla for your BBQ quesadillas. Remember to experiment with different types and sizes to find the ones that best suit your taste and cooking preferences.

Oil vs. butter

When it comes to cooking quesadillas, the choice of oil or butter can significantly impact the flavour, texture, and overall cooking experience. While both options have their merits, the decision ultimately boils down to personal preference and the desired outcome for your dish.

Using oil to cook quesadillas is the more common choice. Oils like olive, vegetable, or canola oil help achieve a crispy exterior on the tortilla without adding too much flavour. The type of oil used can influence the flavour profile—for example, olive oil adds a distinct taste compared to neutral oils like vegetable or canola oil. Oil provides a more uniform coating on the tortilla, resulting in a crunchy texture that many enjoy. Additionally, oil has a higher smoke point than butter, allowing you to cook at higher temperatures without burning.

On the other hand, butter can add a rich, savoury taste and a softer, buttery texture to your quesadilla. It enhances the overall indulgence of the dish, making it perfect for special occasions or when you're craving something more decadent. Butter also has the ability to brown the tortilla to a crispy perfection. However, it has a lower smoke point, which can impact the cooking process and the level of browning on the tortilla.

Health-wise, butter is high in saturated fats, which can impact heart health when consumed in excess. Oil, on the other hand, can be a healthier alternative, especially olive or avocado oil, which offer unsaturated fats beneficial for heart health. Using a moderate amount of oil and a non-stick pan can reduce the overall fat content of your dish.

In terms of cost, oil is generally more cost-effective than butter, as it is less expensive and can be used in larger quantities without a significant impact on the recipe's overall cost. However, the quality of the oil or butter should also be considered, as higher-quality options may offer health benefits and enhanced flavour at a higher price.

Ultimately, the decision to use oil or butter for your BBQ quesadillas depends on your taste preferences and desired texture. Experimenting with both options will help you discover which cooking technique suits your palate and desired outcome. Embrace the versatility of these ingredients and let your personal culinary style shine through!

Fillings and toppings

When it comes to fillings and toppings, the quesadilla is a versatile dish that can accommodate a wide range of ingredients. Here are some ideas to get you started:

Cheese

Cheese is a must-have ingredient for quesadillas. It helps to bind the filling together and provides that delicious, gooey texture. Traditional Mexican quesadillas use a melty, white cheese, but you can also use cheddar, Monterey Jack, mozzarella, Colby, fontina, or any other favourite melting cheese. For the best melt, go for freshly grated cheese.

Vegetables

There are endless options when it comes to vegetable fillings and toppings. Popular choices include onions, mushrooms, bell peppers (red, green, or a mix of both), tomatoes, black beans, corn, spinach, and avocados. You can chop, slice, or dice the veggies to your preferred size and either cook them before adding to the quesadilla or add them raw, depending on your preference.

Proteins

If you're looking to add some protein to your quesadilla, grilled chicken is a popular choice. You can season it with adobo, chili powder, cumin, oregano, or your favourite spices. Other protein options include shrimp, imitation crab, cooked chicken, or tofu.

Toppings and Sides

To take your quesadilla to the next level, serve it with toppings and sides such as salsa, sour cream, guacamole, or hot sauce. You can also serve it with a tossed salad, Mexican rice, or sliced lettuce with cider vinegar and salt.

Combinations

• Diced onion, diced red peppers, black beans, corn, and cheddar cheese.
• Sautéed sliced mushrooms, shredded chicken breast, wilted spinach, and fontina cheese.
• Pulled pork, caramelized onions, and Monterey Jack cheese.
• Sautéed shrimp, red onion, avocado, and queso fresco.

Remember, the key to a successful quesadilla is to keep the fillings simple and not to overload the tortilla. About 1/2 cup of filling per quesadilla should be plenty. Get creative and experiment with different combinations to find your favourite!

Grilling instructions

Before grilling your quesadillas, you'll want to prepare your grill. Preheat your outdoor grill for low heat. You can use a grill pan, a skillet, or a comal or cast-iron pan. If you're using a grill pan or skillet, lightly oil the grate or pan. If you're using a cast-iron pan, you don't need to add any oil or butter.

Now it's time to assemble your quesadillas. Place one tortilla on your grill or in your pan. Spread your desired fillings on half of the tortilla, being careful not to layer them too thickly. You can fill your quesadillas with anything you like, but some popular options include cheese, vegetables (such as onions, bell peppers, tomatoes, mushrooms, and avocados), meat (such as chicken or shrimp), and beans. Sprinkle your fillings with a little cheese to help hold them in place.

Once your fillings are in place, top them with another tortilla to make a sandwich. Grill your quesadilla for about 2–3 minutes on each side, until the cheese is melted and the tortilla is golden brown and crispy. If you're using a pan, you may need to cook your quesadilla over medium or medium-high heat.

When your quesadilla is done, transfer it to a cutting board and cut it into wedges. Repeat the process with the remaining ingredients. Serve your quesadillas warm, with sour cream, guacamole, and salsa on the side. Enjoy!

Frequently asked questions