Quesadillas
Butter the outside of the tortilla before grilling. That's the tip. You're welcome. This single technique is the difference between a quesadilla with a soft, pale tortilla and one with a golden, crisp
Ingredients
- 4 large flour tortillas
- 2 cups shredded cheese (blend of Monterey Jack and cheddar)
- 2 tablespoons butter (softened)
- optional fillings: cooked chicken
- sautéed peppers and onions
- carne asada slices
- black beans
Method
- Butter one side of each tortilla. Place one tortilla butter-side down in a skillet over medium heat. Add cheese (and fillings if using) to half the tortilla. Fold the other half over. Cook 2-3 minutes until the bottom is golden and crispy, then carefully flip and cook another 2-3 minutes. The cheese should be completely melted and the tortilla golden on both sides.
- Alternatively, use two tortillas (butter-side out on both) with cheese in between for a full-size quesadilla. This is better for heavy fillings.
- Cut into triangles with a pizza cutter and serve immediately.