The Quesadilla Glow-Up: Gourmet Quesadillas Are Having a Moment

For a food built on such a beautifully simple idea tortilla, cheese, heat, the quesadilla has been keeping a surprisingly low profile.

Not anymore. Chefs are giving the classic quesadilla a serious upgrade with fresh masa, blue and heirloom corn tortillas, regional Mexican cheeses, seasonal vegetables, slow-cooked meats and bold house-made salsas.

The quesadilla didn’t need to be reinvented. It just needed a little more attention.

It Starts With the Tortilla

One of the biggest shifts in modern Mexican cooking is putting the corn itself in the spotlight. Freshly made tortillas using blue corn and heirloom varieties bring deeper flavor, texture and beautiful natural color to the plate. And blue corn might be the ultimate quesadilla tortilla.

Its earthy, slightly nutty flavor stands up beautifully to melted cheese and rich fillings, and it looks spectacular.

What’s Going Inside?

Cheese is still very much invited, but chefs are having fun with the fillings.

Think:

• Squash blossom + Oaxaca cheese
• Huitlacoche + epazote
• Birria + crispy cheese
• Short rib + roasted poblano
• Wild mushrooms + salsa macha
• Shrimp + chile butter
• Chicken tinga + Oaxaca cheese

Vegetables are getting more attention too, with roasted corn, mushrooms, poblanos and squash blossoms becoming stars rather than side dishes.

And the salsa matters almost as much as the quesadilla.

Salsa verde, smoky salsa roja, salsa macha, avocado salsa, pickled onions, fresh jalapeño and cotija can turn something simple into something pretty spectacular.

Which brings us to this.

Blue Corn Chicken Tinga Quesadillas

Inspired by the gorgeous blue corn quesadillas pictured above, this version combines crispy blue corn tortillas, melted Oaxaca cheese and smoky chicken tinga, finished with fresh jalapeño, onion, sprouts, cotija and salsa verde.

Restaurant-worthy.
Tuesday-night doable.

Makes 8 small quesadillas
Chicken Tinga

• 2 cups shredded cooked chicken
• 1 tablespoon olive oil
• ½ small white onion, sliced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1–2 chipotle peppers in adobo
• 1 teaspoon adobo sauce
• ½ teaspoon Mexican oregano
• Salt to taste

Heat the olive oil over medium heat and sauté the onion until soft.

Add garlic, tomato, chipotle, adobo and oregano. Simmer for about 8 minutes.

Fold in the chicken and cook for another 3–5 minutes. Season with salt.

Build the Quesadillas

You’ll need:

• 8 blue corn tortillas
• 2 cups shredded Oaxaca cheese
• Chicken tinga
• A little oil for the skillet

Warm the tortillas briefly until pliable.

Add Oaxaca cheese, chicken tinga and another small sprinkle of cheese to one half of each tortilla. Fold.

Cook on a hot skillet or comal for about 2–3 minutes per side, until the tortilla is crisp and the cheese has completely melted.

Finish Like a Chef

Slice the quesadillas and top with:

• Fresh jalapeño
• Thinly sliced white onion
• Microgreens or sprouts
• Crumbled cotija
• Salsa verde

Add lime wedges and put the whole thing in the middle of the table.

Done.

The Quesadilla Era Has Arrived

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