The Three Sisters Quesadillas are a refreshing take on the usual cheese quesadillas. The term “Three Sisters” refers to the three major crops of the MesoAmerican Region; corn, squash, and beans. This Mexican Quesadilla recipe is made with the three sisters, corn, squash, and beans.
Table of contents
Ways to Make Quesadillas
There are just two ingredients required to make the basic Quesadilla, a tortilla, and some cheese. Beautifully golden on the outside, warm and gooey on the inside, they’re the perfect vehicle for a seemingly endless combination of ingredients.
How to Store Quesadillas
Cooked quesadillas will last for up to three days in the refrigerator when properly stored. Make sure to refrigerate them within two hours of cooking for safety and quality. Just make sure to let them cool completely before wrapping them individually with plastic wrap. Once done, slide your quesadillas into the fridge.
To Make Ahead and Freeze
Assemble the quesadillas and wrap them individually in plastic. Arrange in a single layer on a baking sheet.
Freeze on the sheet until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.
To Cook from Frozen
Remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet.
History of Quesadillas
There is a great debate of course over who is responsible for the creation of the quesadilla. Was it the natives Americans, or the Spanish settlers? Turnovers had recently become extremely popular in Europe and the Spanish settlers did bring those with them to the New World as they began to colonize, but the native people had been using corn tortillas for hundreds of years before the first Spanish arrived. This may be a debate similar to the chicken or the egg. Speaking of which, both are fantastic in a quesadilla!
We believe that quesadillas originated in the central and northern parts of Mexico. The literal meaning of quesadilla is “little cheesy thing”. The southern regions of Mexico are where we see the first use of queso and stringy cheese-filled quesadillas. The Aztec people were very familiar with corn tortillas and would often stuff tortillas with squash and pumpkin and then bake them in clay ovens as a sweet dessert.
The City of Monterrey, Mexico
Monterrey is the capital of the northeastern Mexican state of Nuevo León and has a sprawling business and industrial center fringed by mountains. It’s overlooked by the Palacio del Obispado, a storied Baroque palace with a regional museum. Downtown lies the Macroplaza, a vast green area of connected squares home to the striking Museo de Arte Contemporáneo and the Faro de Comercio tower, which beams green lasers into the sky.
A Brief History of Monterrey, Mexico
Founded as a Spanish settlement in 1596, Monterrey grew slowly, owing to Indian resistance, periodic floods, and a lack of mineral wealth. By 1775 it had only a few hundred residents, but in the 19th century, the city mushroomed into a major population center.
Tourism in Monterrey, Mexico
The area surrounding Monterrey has a lot to offer visitors wanting to see some of Mexico’s stunning northern deserts and mountains. Attractions include the Garcia Caves, Horse Tail Waterfalls, Rodrigo Gomez Dam and gorgeous views from Chipinque on the Sierra Madre Mountains.
The Cuisine of Monterrey, Mexico
Monterrey has a wide gastronomic variety due to its climate geography, climate, texture, a mixture of ethnic groups, and their influences, a series of unique dishes have been created over more than 400 years of history. Monterrey cuisine can be described as spicy, salty, and tasty.
The most traditional dish from Monterrey is cabrito, kid goat cooked on embers. Other local dishes and customs that perhaps date back to the Crypto-Judaism of Monterrey’s founding families are the “semita” (bread without leavening), the capirotada dessert (a mix of cooked bread, cheese, raisins, peanuts, and crystallized sugarcane juice), and the relative absence of pork dishes. Another famous local dish is machacado con huevo.
Carne asada on weekends remains a tradition among Monterrey families. It is usually served with grilled onions, baked potatoes, and sausages or chopped as tacos. Locally brewed beer and cola are an almost mandatory part of the weekly ritual. “Glorias” and “obleas,” made from goat milk, are both traditional Nuevo León desserts.
– Featured Restaraunt –
Quesadillas de La Abuela
José María Morelos 1024, Barrio Antiguo, Centro, 64000 Monterrey, N.L., Mexico
Telephone: +52 81 8343 3787
Delicious handmade Mexican-style quesadillas with a variety of stews. The restaurant is open for dining in and they also deliver in you are in Monterrey, Mexico. The food is wonderfully authentic and prepared with love. Everything is made from scratch, including the tortillas themselves. You’ll appreciate the difference in flavor.
How to Make Three Sisters Quesadillas
The toughest thing about this recipe is flipping the quesadillas when it is time. If you are not careful they will fall apart during the flip so take care. Some people use one tortilla, fill half of it with filling and then fold it over to make flipping in the pan easier.
This recipe uses one tortilla on the bottom, the cheese, the vegetable filling, and another layer of cheese, and then topped with the second tortilla. If you choose this method, use 1 tortilla on the bottom, 1/8 of the cheese on the bottom, 1/4 of the filling in the middle, another 1/8 of the cheese on top of that, and top with the second tortilla. This will ensure an even fill on all 4 quesadillas that you will then cut into 4 quarters to serve.
What You Need to Make Three Sisters Quesadillas
Equipment
Ingredients
For the Quesadillas:
- 1 cup black beans
- 1 cup sweet corn
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tsp red pepper flakes
- 2 tbsp vegetable oil (divided)
- 1 cup summer squash (diced)
- ⅛ tsp salt
- 8 flour tortillas
- 10 oz queso fresco cheese (crumbled and divided four ways)
For the Garnish:
How to Cook Three Sisters Quesadillas
Time needed: 20 minutes.
Three Sisters Quesadillas Cooking Directions
- Toss the Beans and Corn with Spice
In a mixing bowl, toss beans and corn with chili powder, cumin, and red pepper flakes together and set aside for later use.
- Heat the Oil
Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.
- Sauté the Zucchini
Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn crispy and golden brown.
- Add the Beans and Corn Mix
Add the bean and corn mix to the pan and cook for an additional minute.
- Remove the Mixture
Remove the mixture from the pan and wipe out the pan.
- Assemble the Quesadillas
Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.
- Cook the Quesadillas
Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and the edges are crispy, about another minute. Repeat with the other quesadillas.
- Cut and Serve
Cut into wedges and serve with salsa and guacamole sauce.
The Three Sisters Quesadillas are good with salsa and guacamole sauce on them but in my opinion, they taste the best without any garnish on them. The queso fresco cheese is the perfect complement to the sweet corn, black beans, and fried summer squash.
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Three Sisters Quesadillas
Equipment
- 1 Spatula
Ingredients
For the Quesadillas:
- 1 cup black beans
- 1 cup sweet corn
- 1 tsp chili powder
- ½ tsp ground cumin
- 1 tsp red pepper flakes
- 2 tbsp vegetable oil (divided)
- 1 cup summer squash diced
- ⅛ tsp salt
- 8 flour tortillas
- 10 oz queso fresco cheese (crumbled and divided four ways)
For the Garnish:
Instructions
- In a mixing bowl, toss beans and corn with chili powder, cumin, and red pepper flakes together and set aside for later use.1 cup black beans, 1 tsp chili powder, ½ tsp ground cumin, 1 tsp red pepper flakes, 1 cup sweet corn
- Heat one tablespoon of vegetable oil in a nonstick pan over medium-high heat.2 tbsp vegetable oil
- Sauté the zucchini pieces and sprinkle with salt. Cook stirring until the pieces soften and start to turn crispy and golden brown.⅛ tsp salt, 1 cup summer squash
- Add the bean and corn mix to the pan and cook for an additional minute.
- Remove the mixture from the pan and wipe out the pan.
To assemble the quesadillas:
- Sprinkle one tortilla with cheese. Add veggie mixture. Sprinkle a small amount of cheese over the vegetables. Top with another tortilla.8 flour tortillas, 10 oz queso fresco cheese
- Heat the remaining 1 tablespoon of vegetable oil in the same pan. Place one quesadilla in the pan and cook until the edges turn brown – about 1 minute. Carefully flip the quesadilla and cook until the underside is golden brown and the edges are crispy, about another minute. Repeat with the other quesadillas.
- Cut into wedges and serve with salsa and guacamole sauce.salsa, guacamole sauce
Nutrition
Other Recipes That Go Well With Three Sisters Quesadillas
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- Quesadillas de La Abuela – https://www.facebook.com/quesadillasdelaabuela/
- By Lex hdz – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=55069604
- By José Rodolfo Espinosa – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=44022929
- By Peter Potrowl – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=91088257
- By Documentacion LABNL – https://www.flickr.com/photos/[email protected]/51498352981/, CC BY-SA 2.0, https://commons.wikimedia.org/w/index.php?curid=110440639
- By Spangineer, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=83960
