Decent Quesadilla Alternative to Guzman Y Gomez (Recipe Included)

Hi guys! Made some quesadillas today for lunch for my family, and thought I’d share how I make them. Mexican food like Guzman and Huevos could be a little expensive imo so making your own quesadillas can be quite fulfilling, and its also super easy especially when I want a quick fix for lunch, or even make a couple for meal prep. Personally have never tried any mexican food in Singapore except Guzman, so can’t really compare.

Ingredients for Quesadillas: - Mission Tortilla Wraps (there is also a low carb option if interested) - Shredded cheddar cheese (I usually use Meadow’s brand - Meat of your choice: I used ground beef for this, you can use any protein. My sister is vegetarian, I used soy chunks and oyster mushrooms for her quesadilla) - Toppings (can add anything you like): diced red onions, pickled jalapeno peppers, parsley, black olives

  1. Cook your protein. Don’t season it too heavily because the cheese is very savoury already, but you can get creative, there are some who use gochujang etc. For my ground beef, I cooked them with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper and fresh thyme.
  2. Dice up your toppings.
  3. Heat up a large flat bottom pan, and drizzle a little bit of olive oil. Once heated up, turn to low heat and place your tortilla, then sprinkle the cheddar to cover the entire tortilla and add your protein, and the toppings. At this point you can cover with a lid to let the cheese melt.
  4. Once the cheese is melted, use a chopstick to see if the bottom of the quesadilla has brown and is crisped. If so, fold into half and plate.
  5. For the sauce, I think it is usually served with sour cream but I dont usually have that in my fridge. I usually just mix mayo with some chopped shallots, gherkins, jalapenos, mustard, and parsley.
  6. For this dish, I also served with some grilled tomatoes and mushrooms (tossed them in the oven with some olive oil and salt and pepper), as well as some charred cabbage with yuzu tamari.

Hope you guys enjoy this little sharing, and let me know your thoughts ☺️

  • One tip I would share for cooking ground beef is try to “brown them”, meaning go beyond just grey color. It gives more flavour. The best way is to flatten them into patties and leave them there then flip and start mincing them with your spatula. Since we are not using it in a sauce like bolognese, I usually reintroduce abit of moisture using mirin or chicken stock to deglaze my pan.

Hi guys! Made some quesadillas today for lunch for my family, and thought I’d share how I make them. Mexican food like Guzman and Huevos could be a little expensive imo so making your own quesadillas can be quite fulfilling, and its also super easy especially when I want a quick fix for lunch, or even make a couple for meal prep. Personally have never tried any mexican food in Singapore except Guzman, so can’t really compare.

Ingredients for Quesadillas: - Mission Tortilla Wraps (there is also a low carb option if interested) - Shredded cheddar cheese (I usually use Meadow’s brand - Meat of your choice: I used ground beef for this, you can use any protein. My sister is vegetarian, I used soy chunks and oyster mushrooms for her quesadilla) - Toppings (can add anything you like): diced red onions, pickled jalapeno peppers, parsley, black olives

  1. Cook your protein. Don’t season it too heavily because the cheese is very savoury already, but you can get creative, there are some who use gochujang etc. For my ground beef, I cooked them with garlic powder, onion powder, smoked paprika, cayenne pepper, salt, black pepper and fresh thyme.
  2. Dice up your toppings.
  3. Heat up a large flat bottom pan, and drizzle a little bit of olive oil. Once heated up, turn to low heat and place your tortilla, then sprinkle the cheddar to cover the entire tortilla and add your protein, and the toppings. At this point you can cover with a lid to let the cheese melt.
  4. Once the cheese is melted, use a chopstick to see if the bottom of the quesadilla has brown and is crisped. If so, fold into half and plate.
  5. For the sauce, I think it is usually served with sour cream but I dont usually have that in my fridge. I usually just mix mayo with some chopped shallots, gherkins, jalapenos, mustard, and parsley.
  6. For this dish, I also served with some grilled tomatoes and mushrooms (tossed them in the oven with some olive oil and salt and pepper), as well as some charred cabbage with yuzu tamari.

Hope you guys enjoy this little sharing, and let me know your thoughts ☺️

  • One tip I would share for cooking ground beef is try to “brown them”, meaning go beyond just grey color. It gives more flavour. The best way is to flatten them into patties and leave them there then flip and start mincing them with your spatula. Since we are not using it in a sauce like bolognese, I usually reintroduce abit of moisture using mirin or chicken stock to deglaze my pan.