Quesadillas are made by grilling cheese inside a flour tortilla and they taste delightful, but adding some of the quesadilla spices lends them an amazing and authentic flavor. If you are making a chicken or steak quesadilla, you can rub dry spices over the meat before cooking it. For a cheese quesadilla, you must chop fresh spices into tomato salsa, or alternatively blend them into sour cream or guacamole for best flavor. Here is a list of quesadilla spices that make it tastier than ever.
Ancho chiles can either be bought fresh or found in powder form, and they are sometimes called poblano peppers too. They add a mild flavor similar to that of bell peppers and lend quesadillas an earthy flavor.
Garlic and Onion
Garlic and onion, too, can either be fresh or powdered. Both of these ingredients lend quesadillas a warm kick. If you have fresh garlic and onions, you can chop them and then sauté with peppers, which will offer texture as well as flavor. This blend of spices goes well with any kind of meat that might go into a quesadilla.
Cumin's originated in Middle East, and it is most commonly used in Indian food than in Mexican. But cumin is definitely associated with the comforting warmth and slight bitterness of Mexican food. Also, it is a key ingredient to any blend of Mexican spices.
Cilantro is the leafy portion of the coriander plant and possesses a unique refreshing quality and bitterness. You can chop fresh cilantro and add it directly into a quesadilla. It may also be used along with lime so as to flavor rice, which makes up for a satisfying quesadilla side dish.
Smoked-dried jalapeno peppers are known as chipotle peppers. As a result of the smoke-drying, chipotle lose some of their heat, leaving behind sharp but palatable spice. The drying process also imparts a rich and smoky flavor to chipotle peppers. Chipotle powder can be combined with garlic and cumin and rubbed over meat or chopped fresh chipotle along with tomatoes can be added to quesadillas.
Mexican oregano is quite stronger as compared to its better-known Italian cousin. Mexican oregano is much hotter, grassier and more pungent than Italian oregano. It goes well with the fire in other Mexican flavors.
Chili powder is made by combining dried chilies, cumin and Mexican oregano. It will not add the color or texture that fresh chilies can, but it is definitely an inexpensive and easy way to achieve authentic Mexican flavor. Alike most of the other quesadilla spices, it can also be rubbed onto meat, or shaken into tomatoes or guacamole.
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