Tex-Mex Chicken Quesadilla

History & Origin

The quesadilla has existed in Mexico for centuries, originally made with maize dough and Oaxaca string cheese or fresh cheese, cooked on a comal without oil. The Tex-Mex version of the quesadilla is so different from the original that it could be considered a new dish: it uses large flour tortillas instead of maize dough, cheddar and Monterey Jack instead of white Mexican cheeses, and is cooked on a griddle or frying pan with butter to achieve the characteristic golden, crispy exterior. The flour tortilla, which in northern Mexico has centuries of history but is foreign to the centre and south of the country, became the base element of Tex-Mex quesadillas because in Texas wheat flour was more abundant and accessible than nixtamalised maize during the 19th century. The coloured peppers (red, green, yellow) and caramelised onion that characterise the Tex-Mex quesadilla are completely American elements, inspired by the Tex-Mex cookery that developed in restaurants along the I-35 corridor between San Antonio and Austin. Monterey Jack, a Californian cheese of missionary origin that Franciscan friars made in colonial California, became the quintessential Tex-Mex cheese for its perfect melting ability and mild flavour.