Spice Czar Cheese & Comal Quesadilla Seasoning in a 2 oz round glass shaker, shown with dried ancho chile, a lime half and Mexican oregano beside a cut quesadilla

Cheese & Comal Quesadilla Seasoning

2 oz Shaker Bottle
$7.49
Skip to product information
Spice Czar Cheese & Comal Quesadilla Seasoning in a 2 oz round glass shaker, shown with dried ancho chile, a lime half and Mexican oregano beside a cut quesadilla
  • Spice Czar Cheese & Comal Quesadilla Seasoning in a 2 oz round glass shaker, shown with dried ancho chile, a lime half and Mexican oregano beside a cut quesadilla
  • Spice Czar Cheese & Comal Quesadilla Seasoning in a 2 oz round glass shaker, shown with dried ancho chile, a lime half and Mexican oregano beside a cut quesadilla
Cheese & Comal Quesadilla Seasoning

Cheese & Comal Quesadilla Seasoning

Read or write a review
$7.49

Garlicky and sweet-oniony with tomato depth, raisiny ancho warmth and a late lime-and-citric lift that cuts the fat of melted cheese.

Try it with
Cheese & dairyVegetables & potatoesChicken & turkeyBeans & lentils
Heat character
Mild
Ingredients & allergens
Size
Shipping, simply

U.S. standard shipping: $4.99 on orders up to $34.99. Free standard shipping on U.S. orders of $35 or more after discounts.

Most orders are prepared and shipped within 2–5 business days. Delivery time is additional.

See shipping details

A quesadilla seasoning built for the cheese, not the filling. Most Mexican-style blends lead with cumin and smoked paprika. Both of those sit on top of melted cheese and mask it, so neither is in here. What is in here is garlic, onion, tomato and real lime.

Flavor & cooking character

Garlicky and sweet-oniony rather than dusty, with a raisiny warmth from ancho, tomato underneath for savory depth, and lime and citric acid arriving late to cut the fat.

That late acidity is the point. A cheese-heavy bite goes flat by the third mouthful without something sharp behind it. There is almost no heat: the 6 percent ancho is there for color and fruit, not capsaicin.

What to cook

Quesadillas, grilled cheese, nachos, cheese crisps, elote, melted over roasted vegetables, and on potatoes before they go in the oven.

How much to use & when to add it

1 teaspoon (3 g) per 8-inch quesadilla, used in two places.

  1. Toss about two thirds of it through the shredded cheese so it coats the shreds. The garlic, salt and citric acid have to be inside the melt to do their work; seasoning sprinkled only on the outside never reaches the cheese.
  2. Butter or oil the outside of the tortilla, then dust the remaining third on that face. The fat is the adhesive, and the granulated garlic, tomato, paprika and annatto toast there and give the crust its color.

Do not salt the filling separately; the blend is carrying the salt for the whole quesadilla. Griddle at medium, around 350 to 375F, not ripping hot, or the garlic will scorch and turn acrid.

Kitchen idea: a proper two-cheese quesadilla

Toss 1 cup shredded cheese, half Monterey Jack and half a sharper cheddar, with 2 teaspoons of seasoning. Fill an 8-inch flour tortilla, butter the outside of both faces and dust each with a pinch more. Griddle over medium until the outside is deep gold and the cheese has fully run, about 3 minutes a side. Rest it a minute before cutting so the cheese sets enough to hold.

Ingredients & allergens

Ingredient overview: Dehydrated garlic (garlic powder, granulated garlic), fine salt, onion powder, sweet paprika, tomato powder, ancho chile powder, Mexican oregano, roasted ground coriander, lime powder (rice maltodextrin, lime juice concentrate), ground white pepper, citric acid, ground annatto.

Contains none of the nine major U.S. food allergens. This blend contains no dairy.

Check the physical package for the complete current ingredient and allergen statement, including subingredients of compound powders. If you need to avoid an ingredient, contact Spice Czar before ordering.

Sizes & storage
  • 2 oz Shaker Bottle
  • 4 oz Fresh-Sealed Pouch
  • 8 oz Fresh-Sealed Pouch
  • 1 lb Fresh-Sealed Pouch

Keep the cap closed and store somewhere cool and dry. This blend carries tomato powder, lime powder and citric acid, all of which draw moisture, so it will firm up in a steamy kitchen if it is left open. Break up any lumps with a dry spoon before use.

Hand-blended in small batches in the Finger Lakes region of Upstate New York.

Keep exploring

You may also like