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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.
Want to hear heresy?
Microwave it. It’s a different type - more chewy. But it takes 60 s
I don’t even have a microwave but this sounds… good… ??? What did you do to me!
These are good. But if you’re going to do cheese only, consider doing a roll-up.
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.
And queso.
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!
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.
it’s really easy to flip a giant 2 tortilla quesadilla by just sliding it into a plate and then inverting 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.
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.
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.
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My secret tip is to brown one side of the tortilla, remove it from the pan and then use that side as the inside of the quesadilla to put your cheese and toppings on. Not only does it make the tortilla more crunchy, but the heat helps to melt the cheese.
Just like making a grilled cheese.
Only thing I do that I don’t see my Mexican friends’ mom’s doing is that I butter the tortilla just like bread for a grilled cheese instead of using oil in the pan. If you’re making a full circle, you can use a plate to help flip. Otherwise you can just use a single tortilla and fold it after the cheese has melted enough.
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.
Light usage of soy sauce inside. You won’t taste it, but it evenly salts the thing and adds umami flavor that really adds something amazing. Once you do it you’ll wonder why it took you this long
The heat should be no higher than “4”. Put a lid on it to trap heat and melt the cheese before flipping. You won’t need the lid after the flip.
Don’t over stuff them. I know I have a habit of doing that. Yesterday I made some with hash browns diced chicken and cheese. Too big.
