Quesadilla, beef or pork
Common food
Photo: Wikipedia
A quesadilla is a golden, crispy tortilla sandwich, typically filled with melted cheese and savory beef or pork, offering a satisfying crunch giving way to a gooey, meaty center. With about 305 kcal per 100g, it provides a substantial mix of protein and carbs, making it a hearty, energy-dense meal. The flavor profile is rich and savory, often enhanced with spices like cumin or chili powder.
💚 Why it's loved
People adore quesadillas for their perfect balance of crispy texture and melted, savory filling, which delivers immediate comfort and satisfaction. They are also beloved for their incredible versatility, easily adapted with different meats, cheeses, and add-ins to suit any taste or occasion.
⚠️ Watch-outs & how to enjoy it better
The combination of refined flour tortillas and fatty cheese can lead to blood-sugar spikes and high saturated fat intake, making it less ideal for those monitoring glycemic response or heart health. To counteract this, choose whole-wheat tortillas, load up on fiber-rich veggies like peppers and onions, and pair with a side of beans or a simple salad to balance the meal.
Key benefits
- Good source of protein for muscle maintenance
- Provides quick energy from carbohydrates
- Contains dietary fiber for digestive health
- Offers iron and B vitamins from the meat filling
- Can be a versatile vehicle for additional vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The word 'quesadilla' comes from the Spanish 'queso' (cheese) and the diminutive suffix '-illa,' literally meaning 'little cheesy thing,' though early versions in colonial Mexico were actually made with folded tortillas and Oaxaca cheese.
Full nutrition (scales with serving)
| Water | 41.2 g |
| Energy | 305 kcal |
| Protein | 14.1 g |
| Total lipid (fat) | 15.1 g |
| Carbohydrate, by difference | 27.3 g |
| Fiber, total dietary | 1.9 g |
| Total Sugars | 2.1 g |
| Calcium, Ca | 188 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 229 mg |
| Potassium, K | 155 mg |
| Sodium, Na | 600 mg |
| Zinc, Zn | 2.3 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 21.0 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.29 mg |
| Riboflavin | 0.25 mg |
| Niacin | 3.7 mg |
| Vitamin B-6 | 0.14 mg |
| Folate, total | 55.0 ug |
| Folic acid | 43.0 ug |
| Folate, food | 12.0 ug |
| Folate, DFE | 85.0 ug |
| Choline, total | 26.7 mg |
| Vitamin B-12 | 0.78 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 34.0 ug |
| Retinol | 34.0 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 5.0 ug |
| Vitamin E (alpha-tocopherol) | 0.55 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 7.0 ug |
| Fatty acids, total saturated | 6.1 g |
| SFA 4:0 | 0.12 g |
| SFA 6:0 | 0.06 g |
| SFA 8:0 | 0.04 g |
| SFA 10:0 | 0.10 g |
| SFA 12:0 | 0.14 g |
| SFA 14:0 | 0.56 g |
| SFA 16:0 | 3.2 g |
| SFA 18:0 | 1.6 g |
| Fatty acids, total monounsaturated | 4.6 g |
| MUFA 16:1 | 0.25 g |
| MUFA 18:1 | 4.5 g |
| MUFA 20:1 | 0.04 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 2.4 g |
| PUFA 18:2 | 2.1 g |
| PUFA 18:3 | 0.27 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 35.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Can I make a quesadilla with corn tortillas?
Yes, though they are more fragile and may not melt as seamlessly as flour tortillas. For best results, use fresh, pliable corn tortillas, and consider using two tortillas with filling in the middle rather than folding one.
What's the best cheese for a melty quesadilla?
Traditional Oaxaca cheese is ideal for its excellent melt and mild flavor. Monterey Jack, mild cheddar, or a Mexican blend also work very well for a gooey, stretchy texture.
How do I keep my quesadilla from getting soggy?
Cook it over medium heat to allow the tortilla to crisp before the cheese fully melts, and avoid overstuffing with wet ingredients. Patting ingredients like tomatoes or cooked meat dry can also help.