The choice of the cheese is essential for a proper quesadilla. Choose a soft cheese that you can nonetheless grate, and that melts perfectly once heated. Fontal, fontina or edam, to name a few familiar in Italy, are ideal.
The quesadilla comes from Mexico in the colonial era and was inspired by its Spanish cousin the tortilla. Other cousins of quesadilla are the burrito, fajitas, enchiladas and tacos, but also ‘wraps’ in general and, perhaps, the Italian ‘piadina’.