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Quesadilla refers to a type of Mexican dish made by filling a tortilla, typically with cheese and other ingredients, then cooking it until it's crispy and melted inside.

Yes, both corn and flour tortillas work well. Flour tortillas tend to be softer and easier to fold, while corn tortillas have a distinct flavor.

In addition to cheese, you can use cooked meats, beans, sautéed vegetables, mushrooms, or even sweet ingredients for dessert quesadillas.

Let them cool, then wrap tightly in plastic wrap or foil and refrigerate for up to 3 days.

Reheat in a dry skillet or toaster oven until warmed through and crispy again, about 3-4 minutes per side.

Yes, you can bake quesadillas on a baking sheet at 400°F (200°C) for about 8-10 minutes, flipping halfway through.

You can buy it at MasGusto! Latino Market, www.masgusto.com.

Let the quesadilla rest for a minute after cooking, then use a pizza cutter or sharp knife to slice into wedges.

Mild melting cheeses like Oaxaca, mozzarella, Monterey Jack, or cheddar are popular choices for quesadillas.

Place the filled tortilla in a skillet over medium heat, then cook on both sides until golden and the cheese is melted.

Use enough cheese to help 'glue' the fillings together and avoid overfilling, so you can flip it easily.

Yes, wrap individual quesadilla portions in plastic wrap and aluminum foil, then freeze for up to 2 months.

Quesadillas made with corn tortillas are typically gluten-free, but always confirm that the tortillas and fillings do not contain gluten.

A thin, even layer of cheese and toppings works best for even cooking and easy flipping—roughly 1/4 inch thick.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

A light coating of oil or butter in the pan helps crisp the outside, but too much can make them greasy.