How to Make Quesadillas
Making quesadillas is as easy as making a sandwich. You can be as creative in the choice of fillings or you can go a simpler route. No matter how you decide to make a quesadilla, the secret will be to make it as cheesy as possible. This is, in our opinion, what separates a good quesadilla from mediocre ones. So how do you make a cheesy, tummy-filling quesadilla?
The Tortilla
When it comes to the tortilla, the best is flour tortilla. This can help hold the filling and the cheese together. It is also able to withstand the flipping maneuver necessary in making a quesadilla. You might be tempted to use corn tortillas. These may be great when making tacos. But if you’re making quesadillas, corn tortillas aren’t the best.
The Filling
This is where you can whip up your creativity. You can cook your very own recipe for a filling or use whatever leftover food you have in the refrigerator. There are a few things you have to remember, though. Do not overstuff your quesadilla with filling. If you’re using a large tortilla, putting two heaping tablespoons of your filling is enough.
In making the filling, consider the ratio of cheese to filling. As much as possible, you should aim for a 1:1 ratio. Of course, if you want a quesadilla that is oozing with cheese, then you can always increase the amount of the cheese.
When it comes to proteins, do not use seafood. Have you ever tasted fish and cheese? They don’t go well together. The flavor of cheese can overpower that of seafood. Your best protein options are meats like chicken, pork, duck, and turkey, among others.
The Heat and Oil
Never ever cook your quesadilla in high heat. While flour tortillas can hold up your ingredients, they can also burn easily. This depends on the type of stove that you have. Electric stoves provide you with even heat, so you can turn the heat up to medium-high only. If you’re using gas stoves, you can go between medium-high and high.
As for the oil, do not use too much oil in frying the quesadilla. If you use too much oil, your quesadilla will end up very soggy and greasy. You only need to coat the cooking surface of the pan.
The Materials
If you can purchase the best quesadilla maker in town, then making quesadilla will be very easy. But if you do not have a quesadilla maker, you can still rely on a thick-bottomed skillet. This will retain heat a lot better. A griddle pan also works.
You will also need a spatula to fold the tortilla. If you do not have a spatula, you can improvise with whatever kitchen utensil you have.
You can also skip the skillet and use your oven to make quesadillas. In such a case, you will need a baking sheet. Make sure to grease this lightly.
The Process
Now that you have all the basics, it’s time to make a sumptuous quesadilla.
- Prepare the quesadilla filling
The first thing that you need to prepare is the filling for the quesadilla. If you are going to use leftovers, it is best to warm them in a skillet or microwave. You do not want to eat a quesadilla that has a cold filling. If you are going to use raw ingredients for your filling, then it is crucial to cook them first. Once cooked, place the filling in a bowl. Make sure to cover it so that it stays warm.
- Add oil to the skillet
If you want to make your quesadilla as crispy as possible, then you should always use as little oil as possible. While drizzling about half a teaspoon of oil or melted butter helps, you may not be able to distribute this throughout the skillet. As such, it is best to get a pastry brush and use it to brush the oil or melted butter onto the surface of the skillet. Turn up the heat to not more than medium-high setting.
- Add the tortilla and cheese
Get your tortilla and place this in the center of the skillet. Sprinkle about half a cup of your chosen cheese over the tortilla. You can add more if you want your quesadilla to be extra cheesy.
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- Add the quesadilla filling
Put your filling over half of cheese-covered tortilla. Be careful not to put too much filling as it does tend to fall out when you’re going to eat it. Putting the filling in only half of the tortilla will make it a lot easier to fold.
It is important to wait for the cheese to start melting before you put the filling, though. This will give the filling enough time to warm up if it is already cool. That is why it is best to cover the cooked filling so that it stays warm.
- Watch the cheese
As soon as you add the filling, try to check the underside of the tortilla if it is already “cooked”. You can do this by lifting one edge of the tortilla. Continue keeping an eye on the cheese. Once completely melted, check the underside of the tortilla again. You should see golden-brown spots. If you see this, then you are ready to fold the tortilla.
- Fold the quesadilla
Get your spatula and insert in at the bottom of the tortilla side without the filling. In one quick motion, flip the tortilla-half over the filling-covered tortilla-half. This sandwiches the filling.
- Cut the quesadilla into wedges
If you intend to serve the quesadilla immediately, it is best to wait for the melted cheese to solidify or set. This will take about a minute or two. You can then cut the quesadilla into wedges.
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If you intend to serve to a large group of people, then you may want to crank up your oven to about 200 degrees Fahrenheit. Get a baking sheet and slide the uncut quesadilla onto the sheet. Keep warm in the oven. When ready to serve, cut the quesadillas into wedges.
You now know how to make quesadillas. The next step is for you to give it a try.
Sources:
- Refried bean quesadillas – BBC Good Food
- Spicy black bean quesadilla recipe – The Guardian
- 8 Common Quesadilla Cooking Mistakes – Bon Appetit
