Quesadillas are a popular Mexican food made with tortillas and cheese that can be filled with various ingredients. They are often served as an appetizer or side dish, but can also make a hearty main course. So is quesadilla considered an entree or appetizer? Let’s take a closer look.
What is a quesadilla?
A quesadilla is a tortilla that is filled with cheese and other ingredients, then folded in half and toasted or grilled until the cheese melts. The classic filling is simply cheese, which is often a Mexican cheese called queso Oaxaca or queso quesadilla. Other popular fillings include meats like chicken, beef, pork or chorizo, refried beans, sautéed veggies, and guacamole or pico de gallo salsa.
Quesadillas can be made with either corn or flour tortillas. Corn tortillas are more traditional, while flour tortillas have a softer texture when melted. The tortilla is lightly oiled or buttered on both sides, then filled with shredded cheese and other ingredients. It is folded over into a half moon shape.
On the stovetop, quesadillas are cooked in a skillet over medium heat until the cheese melts and the tortilla becomes lightly crispy. They can also be toasted on a griddle or grilled in a panini press. Oven baking is another cooking method, especially for quesadillas with fillings that need more time to heat through.
Quesadillas as an Appetizer
Quesadillas are commonly served as an appetizer or starter dish in Mexican restaurants. An appetizer portion quesadilla is usually made with a single 6-8 inch tortilla that is folded over, with just enough cheese and fillings for 1-2 bites per wedge.
Some reasons quesadillas work well as appetizers:
- They are shareable finger food and easy to pick up.
- Small wedges allow for tasting different fillings.
- Quick cooking time allows for fast service.
- The cheese and tortilla are filling but not too heavy.
- They are affordable for customers and profitable for restaurants.
Common quesadilla appetizers include:
- Plain cheese quesadillas – with just melted cheese inside.
- Chicken quesadillas – with shredded chicken and cheese.
- Steak quesadillas – with grilled steak and onions.
- Shrimp quesadillas – with sauteed shrimp and spinach.
- Veggie quesadillas – with sauteed peppers, onions, mushrooms.
These appetizer quesadillas are often served with sides of salsa, guacamole, and sour cream for dipping. Their small size makes them perfect for snacking and sharing at the start of a Mexican meal.
Quesadillas as Entrees
While bite-sized quesadillas are good starters, quesadillas can also make more hearty main entrees. Larger quesadillas with more generous fillings become a satisfying meal.
Some reasons quesadillas work well as entrees:
- More tortillas and fillings make them more substantial.
- They can be a meal in one convenient hand-held package.
- Packed with protein, cheese, beans, veggies they are nutritious.
- Easy to customize to individual tastes.
- Can be served alone or with sides like rice, beans, salad.
To serve quesadillas as an entree, they are made with larger 10-12 inch tortillas and more fillings. Two tortillas may be stacked together. Hearty fillings like grilled meats, refried beans, sauteed veggies, and generous amounts of cheese turn them into a satisfying meal.
Popular entree style quesadillas include:
- Fajita quesadillas – steak or chicken fajita meat with sauteed peppers and onions.
- Barbacoa quesadillas – with spicy braised beef or lamb.
- Carnitas quesadillas – with crispy pulled pork.
- Veggie quesadillas – mushrooms, zucchini, spinach, beans, etc.
- Breakfast quesadillas – with eggs, cheese, potatoes, bacon.
These heftier quesadillas are often served as a meal with sides of rice, beans, salad, guacamole or topped with extra ingredients like salsa, sour cream, avocado.
Size Comparison
To summarize the size differences:
| Type | Tortilla Size | Fillings | Number of Wedges |
|---|---|---|---|
| Appetizer quesadilla | 6-8 inches | 1/4 to 1/2 cup filling | 6-8 wedges |
| Entree quesadilla | 10-12 inches | 1 to 2 cups filling | 4-6 wedges |
An appetizer quesadilla uses a smaller tortilla and less filling divided into more wedges. An entree quesadilla uses a bigger tortilla with 2-4 times more filling divided into larger wedges.
Fillings for Appetizers vs. Entrees
The types of fillings also differ between appetizer and entree quesadillas:
| Appetizer Fillings | Entree Fillings |
|---|---|
| Cheese | Cheese |
| Shredded chicken | Grilled steak |
| Sauteed shrimp | Barbacoa |
| Sauteed vegetables | Carnitas |
| Beans | Fajita chicken or steak |
| Salsa | Sauteed vegetables |
| Guacamole | Refried beans |
Appetizer quesadillas feature smaller amounts of quick cooking fillings like sauteed shrimp, shredded chicken, vegetables, beans, salsa and guacamole. Entree quesadillas feature hearty grilled meats, tender carnitas, protein-packed beans, fajita veggies, and more generous amounts of time-intensive fillings.
How Quesadillas Are Served as Appetizers vs. Entrees
Not only the ingredients and size, but how quesadillas are served also differs for appetizers versus entrees:
| As an Appetizer | As an Entree |
|---|---|
| Served in 6-8 small wedges | Served cut in half or 4-6 big wedges |
| May come with salsa and guacamole for dipping | Served alone or with sides like rice and beans |
| Ordered before the main meal | Ordered as the main meal |
| Shared by the table | Each person gets their own |
Appetizer quesadillas are cut into smaller bite-sized wedges for sharing and dipping in salsa or guacamole. Entree quesadillas are cut into larger wedges and served as the main meal, either alone or with typical Mexican sides. Appetizer quesadillas are shared, while entrees are individual.
Nutrition Facts
The nutrition facts also demonstrate the differences between appetizer and entree quesadillas:
| Nutrition per Serving | Appetizer Quesadilla | Entree Quesadilla |
|---|---|---|
| Calories | 150 | 500-800 |
| Total Fat | 7g | 25-40g |
| Carbohydrates | 15g | 45-60g |
| Protein | 7g | 25-50g |
A single 50 gram wedge of an appetizer quesadilla provides around 150 calories, 7g protein, 15g carbs and 7g fat. An entire 300-400 gram entree quesadilla provides 500-800 calories, 25-50g protein, 45-60g carbs, and 25-40g fat.
Price Differences
There is also usually a price difference between appetizer and entree quesadillas on a restaurant menu:
- Appetizer quesadillas – Often $3 to $6 for a order of 6-8 wedges.
- Entree quesadillas – Often $8 to $15 for a full overstuffed quesadilla served with sides.
Restaurants can charge more for entrees based on the larger size, more ingredients, and additional sides. Appetizers are cheaper as they are smaller and designed for sharing.
Quesadilla Recipes by Size
Appetizer Quesadilla Recipes
Mini Chicken Quesadillas
Ingredients:
– 8 small 6 inch flour tortillas
– 1 cup shredded Monterey jack cheese
– 1/2 cup shredded cooked chicken
– 2 tbsp chopped cilantro
– salsa and guacamole for serving
Instructions:
1. Sprinkle cheese, chicken and cilantro onto half of each tortilla.
2. Fold over and press gently to seal.
3. Cook quesadillas 2 at a time in a skillet over medium heat for 2-3 minutes per side until crispy and cheese is melted.
4. Cut each quesadilla into 3-4 wedges and serve with salsa and guacamole.
Shrimp Quesadillas
Ingredients:
– 8 small 6 inch flour tortillas
– 1 cup shredded Mexican cheese blend
– 1/2 lb cooked shrimp, chopped
– 1/4 cup chopped tomato
– 2 tbsp chopped cilantro
– lime wedges for serving
Instructions:
1. Sprinkle cheese, shrimp, tomato and cilantro onto half of each tortilla.
2. Fold over and toast in a skillet 2-3 minutes per side.
3. Cut into wedges and serve with lime wedges for squeezing.
Entree Quesadilla Recipes
Chicken Fajita Quesadillas
Ingredients:
– 4 large 10-12 inch flour tortillas
– 2 cups shredded Mexican cheese
– 1 lb chicken breast, cooked and shredded
– 1 bell pepper, sliced
– 1 onion, sliced
– 2 tsp fajita seasoning
– sour cream, salsa and guacamole for serving
Instructions:
1. Saute bell pepper, onion and fajita seasoning in oil until soft.
2. Add chicken and toss to coat.
3. Divide chicken mixture among the tortillas, top with cheese.
4. Grill quesadillas until crispy and cheese melts.
5. Cut into wedges and serve with desired toppings.
Santa Fe Veggie Quesadillas
Ingredients:
– 4 large 10-12 inch whole wheat tortillas
– 2 cups shredded pepper jack cheese
– 1 15oz can black beans, rinsed and drained
– 1 cup cooked corn kernels
– 1 red bell pepper, diced
– 1 zucchini, sliced
– 1/2 cup salsa
Instructions:
1. Saute peppers, zucchini, corn and black beans until tender.
2. Divide veggie mixture among tortillas and top with cheese.
3. Grill until crispy and serve with salsa.
Conclusion
So in summary, while quesadillas can make both tasty appetizers and hearty entrees, there are some key differences between the two uses:
- Appetizer quesadillas use smaller 6-8 inch tortillas, less filling, and are cut into smaller wedges for sharing.
- Entree quesadillas use larger 10-12 inch tortillas, more generous fillings, and are cut into bigger wedges as individual meals.
- Appetizers feature quick cooking fillings while entrees use heartier meats, beans, fajita veggies.
- Appetizers are served with salsas and dips, while entrees come with sides or toppings.
- Entree quesadillas are significantly higher in calories, protein, carbs and fat.
- Entrees are also higher priced menu items than appetizers.
So while you can’t go wrong serving up quesadillas either as starters or meals, knowing the difference helps when planning portions and picking fillings. Use smaller quesadillas for appetizers and larger stuffed quesadillas when serving as entrees.