The 1-Ingredient Upgrade for Better Quesadillas (Works Every Time) (2024)

FAQs

The 1-Ingredient Upgrade for Better Quesadillas (Works Every Time)? ›

Toasting both sides of the tortillas takes an extra minute of your time but the results are more than worth it. It gives the tortilla a chance to better crisp up, withstanding any soggy fillings you might add. It makes the quesadilla easier to eat and easier to dunk in salsa, sour cream, and guacamole.

The third rule is to cook your quesadillas in oil instead of butter. I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy.

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

Lay a tortilla flat and make a cut from the outside edge to the middle. Place the meat, cheese, sour cream and pico de gallo into quarter sections on the tortilla. Fold the quarters together. Cook the quesadillas for there minutes on each side in a hot skillet.

The challenge? They're slapping each other in the face with a tortilla wrap. The pair play a round of rock, paper, scissors and whoever wins gets to slap the other with a tortilla. To win the game, they must both try and hold the water in for as long as possible and through each tortilla slap.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

The melted cheese will hold the filling in place once the tortilla is folded and help prevent it from tumbling out on the plate. Don't feel limited to just Mexican ingredients either! The quesadilla is really just a vehicle for whatever combinations of ingredients your imagination can create.

How do you seal the edges of quesadillas? While the melted cheese should be more than enough to keep your quesadilla together, some prefer tightly sealed edges that prevent even the smallest amount of filling from escaping. To achieve this, simply dampen the edges of the tortilla with a bit of water before folding it.

What does Taco Bell put on their cheese quesadillas? ›

The Cheese Quesadilla is a purist's meal: a simple flour tortilla, a hefty portion of melted three-cheese blend, creamy jalapeño sauce, and absolutely zero bells and whistles.

Both corn and flour tortillas can be used for quesadillas, but they offer slightly different experiences. Flour tortillas are softer, more pliable, and larger, often resulting in a fluffier quesadilla with more room for fillings. They also have a mild, slightly sweet flavor that lets the cheese and fillings shine.

The quesadilla hack consists of ordering a steak quesadilla with extra cheese and fajita veggies. Some claim it tastes just like a Philly cheese steak.

The menu hack, an order of a steak quesadilla with extra cheese and fajita veggies that fans say tastes like a Philly cheesesteak, recently went viral and became the ire of many Chipotle workers across the country.