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.
(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.
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.
cooking
Oldest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.