Quesadillas are the ultimate snack. They are quick, easy to prepare, cheesy, and everybody loves it. Mexican restaurants serve it as an appetizer in their menu, and it has become a staple in every Mexican meal. It’s not a troublesome snack as this simple snack can satisfy a group of hungry persons. You can easily fill it with anything—might as well consider putting in some of your leftovers from last night’s dinner.
Don’t be too shy, you can stuff in anything you like that can go well with the quesadilla. For starters, cheese, a meat of your choice, and salsa. Follow this quick and easy instruction to make the perfect quesadillas at home.
Quesadillas is as easy as it gets. Use a frying pan a little larger than your tortillas. The extra space allows you to turn the tortilla without difficulty. Turn the stove on medium heat and pour in a drizzle of vegetable oil to avoid the tortilla from sticking to the pan.
Remember to not put too much oil as it can make the tortilla soggy and greasy. Your tortillas should be crispy on the outside with golden brown spots, and tender to the bite.
Mix your ingredients in a separate bowl. Once the pan is hot, put your tortilla in followed by the ingredients and even it out. The fillings should occupy the half side of the tortilla. Wait until everything is gooey. Fold it and dig in!
Your Quesadillas should be as good as it gets! In the meantime, here are some additional pro tips on making your favorite Mexican snack better, according to Bon Appetit:
Never use corn tortillas. Corn tortillas are for tacos; flour tortillas for Quesadillas. Flour tortillas hold the cheese and the filling together unlike corn tortillas.
Don’t make quesadillas with two tortillas. It is said that the half-moon technique is easier to flip than a quesadilla consisting of two tortillas.
Stop overstuffing it. Quesadillas are better simpler and thinner. You may want to use more cheese to hold the whole thing together. It’s best to prepare your ingredients (fillings) ahead of time and use only two heaping spoons of it.
Don’t fill them with seafood. The flavor of the fish, lobster, or shrimp will get lost in all the cheese filling. What works much better is protein like chicken, duck, and pork as it can stand up to the cheese, vegetable, and other toppings.
Avoid using too much oil. Flour tortillas absorb a lot of oil, making your crust soggy and greasy. You may only want to use minimal oil enough to coat the pan.
Don’t cook in high heat. Flour tortillas burn easily on high heat. Medium heat will suffice and will perfectly make your tortilla crisp and golden brown, the fillings all gooey and well-blended.
Don’t use one pan for a crowd. If you’re planning on making multiple quesadillas, use a pancake griddle or grill pan.
Cooking ahead of time is not advisable. Quesadillas should be served fresh, hot, and gooey. Otherwise, the cheese will harden and the tortilla will become soggy. In case your quesadillas are in that condition, you can pop them in the oven to warm them up. But they’ll never be as good as fresh out of the pan.