Not that there’s anything I’m seeing wrong in the pic, but since you’re asking…
Never walk away while cooking them. They’ll burn REAL quick.
Try heating a little bit of oil in the pan, before plopping in each quesadilla. The tortillas get a nice crispy fried texture. I can take it or leave it, but my wife insists on them that way.
I tend to cover the pan while cooking, to make sure there’s enough heat to get everything inside thoroughly melted.
Let them cool, ideally on a wire rack, for a minute or two before cutting, otherwise you can squish all the innards out.
(good for grilled cheese too) when the cheese is melting, force some into the pan to sizzle and crisp up. You can even toss a handful of cheese directly into the pan. The idea is to get crispy cheese bits embedded into the tortilla and clinging to the edges.
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.
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
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.
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.
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!
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.
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.
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.
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