A quesailla (IPA [kesi'diya], usually anglicized as [keɪsa'dija]) is a dish in Mexican cuisine or Tex-Mex, which involves cooking ingredients, most importantly cheese, inside a corn or wheat tortilla or a wrapping of masa (cornmeal dough)). The word comes from Spanish, and literally means "little cheesy thing" (from queso, or "cheese", + ada, an adjectival suffix, + illa, a diminutive suffix). Exactly what constitutes a quesadilla varies from region to region and between the U.S. and Mexico, and is not universally agreed upon by chefs, but there are certain similarities between the different versions that people generally agree upon, namely that the quesadilla is cooked after being filled or stuffed, while a taco or burrito is filled with pre-cooked ingredients. The purist faction may argue that only the folded-masa, empanada-style Mexican version is a "real" quesadilla, but some well known chefs such as Rick Bayless make more liberal interpretations. Quesadillas come in three basic types: