We are big Quesadilla fans at our house. I have two tips for making them perfectly every time.
Two Simple Tips for Making a Perfect Cheese Quesadilla
Tip #1: Use a cold stick of butter to rub a very thin layer of butter on the side of each tortilla you will be using for the quesadilla. This helps the tortilla to brown evenly and gives a nice ever so slight buttery taste to the finished product.
Tip #2:When spreading the cheese onto the tortilla, pay close attention to getting cheese as close to the edge as possible. Notice in the picture that I go a little skimpy in the center. As cheese melts it naturally goes towards the center. I learned this working at a pizza shop, it’s one of the first things they taught me when I was being trained. In the pizza business, cheese is gold (it’s the most expensive part of the pizza making process) so they try to use the least amount possible while still yielding delicious results. My thrifty little mind feels the same way about cheese and by using this tip I can still have the perfect amount of cheese in every bit of my quesadilla without going overboard on how much cheese I use.
- Shredded Mild Cheddar, Monteray Jack Cheese or Colby Jack Cheese
- Use an electric skillet or a large skillet on your stove top
- Heat the skillet to medium or medium high heat
- Use a cold stick of butter and rub it on one side of the tortilla. Put the buttered side of the tortilla down on the skillet.
- Spread a generous amount of shredded cheese on the tortilla. Make sure to spread cheese all the way to edges, go a little skimpy in the center because when the cheese melts it will naturally go towards the center.
- Butter one side of a second tortilla, place the none buttered side down on the cheese.
- Check bottom tortilla to see how it is cooking. Once it is browning nicely carefully flip the quesadilla over and allow to cook on the other side until nicely browned again.
- Use a pizza cutter to slice it into 6 or 8 pieces and serve warm
- Serve with re-fried beans or guacamole.