That was pretty decent right there. I’d say one of the biggest tips I have is always butter the tortilla not the pan that tends to get it more evenly spread I think.
I tend to lightly oil the tortilla, and sprinkle on a little kosher salt, it gets a nice crisp crust.
Usually I put cheese in a tortilla and cook it on a griddle until lightly browned on both sides, but that’s for a quesadilla.
Not sure about about quesidillas, maybe similar?
Any particular area/aspect you’re looking to improve?
Cooking it on the stove.
It cooks pretty fast to me.
The one you made looks excellent, I cook them quite a bit but I usually just put cheese inside. If I’m filling it with veggies or chicken, I always cook that stuff first.
If you try and go low and slow, you’re going to end up with a hard crackly tortilla, cooking quick keeps it chewy and crisp on the outside.
On my electric stove, the dials go from 1-10 and I find that for my stove, preheating my cast iron pan with the burner on 4 keeps it from burning but cooks it pretty quick.
Is the cheese not getting melted? I’d say turn down the heat. Maybe put a lid on top? The Browning looks fantastic, a weight can help though to get it even better!
Want to hear heresy?
Microwave it. It’s a different type - more chewy. But it takes 60 sI don’t even have a microwave but this sounds… good… ??? What did you do to me!
I mean I would demolish the quesadilla in the picture already, so keep doing that
Yeah unless its filled with bleu cheese or some other crazy shit it looks like they nailed it.
A little blue cheese and some buffalo chicken makes for an awesome quesadilla
It shouldn’t be all blue cheese though; you’d want to also include shreds of some mild melting cheese so the sides stick together properly.
I imagine goat cheese would also be good, but I just really like goat cheese.
Use quality ingredients.
To piggyback on this comment - if you normally use store-bought tortillas, try making your own instead. They’re easy and cheap to make, and taste way better IMO. (Plus they won’t have all the preservatives and other additives).
All you need is flour, a fat (traditionally lard, but I’ve also used butter, ghee, olive oil, or bacon grease with good success), some salt, water, and a skillet or griddle. Some people also use baking powder, but I think it’s fine without (I prefer my tortillas to be chewy rather than fluffy).
Butter works great. I live near an HEB where they make fresh tortillas every day and love to pick up the butter ones.
Add a little Chipotle to the cheese before cooking. Makes it smokey and a little hotter.
I’ve started doing this. There’s this new chipotle mayo spread from Best Foods that is amazing. A few squirts of that on the cheese and between the tortillas and then in the pan with some salted butter. It’s amazing.
Oh, that sounds pretty good. I was talking about chipolte from a can/jar, tried it one time with some thicker tortillas and it was just amazingly good. Cilantro and some cumin are good as well.
I have nothing of value to add other than I used to have those exact same plates. I bought them at K-Mart.
Either use sliced cheese, or hand shred the cheese. Pre-shredded cheese is coated (usually with starch or cellulose) to prevent it from clumping, but that also prevents the melted product from getting that nice, gooey, stretchy effect. Same goes for pizza.
Remember: quesadillas are just a different kind of grilled cheese sandwich. And that looks tasty, lemme try.
I love that you got it brown and crisp as I abhor soft/chewy quesadillas.
I like adding cilantro somewhere (either in fillings or in salsa). Sometimes I throw a little cheese in the pan and let it melt and cook onto the outside of the quesadilla which gives it a little different character. I also love getting chipotle flavor somewhere and usually use Cholula Chipotle sauce which I buy in 64oz bottles instead of the little 5oz bottles they sell in stores.
I make a lot of quesadillas!
Get rid of that green shit and replace it with a nice big dab of wasabi
it’s really easy to flip a giant 2 tortilla quesadilla by just sliding it into a plate and then inserting the pan over the plate for a second and then flipping both back over together. Is usually melted enough that you don’t have to touch the pan being a few inches up is fine.
You can really stuff em this way and if you’re cooking for a few people it goes twice as fast!
What you made looks killer to me.
Honestly the only thing that I’d improve here is the tomatoes. I prefer them finely diced with a pinch of salt. Add lime juice and fresh cilantro and you’ve got a simple pico de gallo.
Agreed.
I think quesadillas are where corn tortillas really shine. Be sure to soften the tortillas with a little butter in the skillet. I’ve always used jack cheese for these.