A full quesadilla is made with two tortillas that hold a layer of cheese between them. A half is a pickle de gallo tortilla that has been filled with cheese and folded into a half-moon shape. The quesadilla has its origins in colonial Mexico.

The quesadilla as a dish has changed and evolved over many years as people have experimented with different variations of it. In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a tortilla, warmed to soften it enough to be folded in half, and then filled. Mexican quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas fritas. Other variations include the use of wheat flour tortillas instead, especially in Northern Mexico. Wheat dough is most commonly used in place of corn masa. The way of preparation is exactly the same as the corn variety.

While quesadillas in most of Mexico come with cheese, the quesadilla culture is different in Mexico City, where they do not automatically come with cheese unless you ask for it. This cultural trend can’t be traced back to a single origin. Despite appearing almost the same as a quesadilla, it is considered a completely different dish. The quesadilla is a regional favorite in the southwestern U. Another preparation involves cheese and other ingredients sandwiched between two flour tortillas, with the whole package grilled on an oiled griddle and flipped so both sides are cooked and the cheese is melted. This version is often cut into wedges to serve.