If you are reading this, chances are you want to learn how to make a quesadilla, or you want to know what a quesadilla is. Here you will find the information you will need to make great quesadillas in no time. The word "queso" means cheese in Spanish. All you will need for your quesadilla is some tortillas and cheese. There are two types of tortillas you can use, corn and flour, to make a quesadilla, but we will focus on flour tortillas since they are the tortilla of choice for restaurants in the United States. Flour tortillas can be found at almost any major supermarket and even at some small convenience stores. If you do not see the tortillas in the bread section of your grocery store, some stores will place them in the "international" section. To make a quesadilla, it isn't necessary to use shredded cheese. Thinly sliced cheese works just as well. If you have only ordered out for quesadillas, chances are these were filled with one of two types of cheeses: Monterey Jack or American. These are both acceptable choices, but you may also want to consider asiago, muenster or cheddar.
To make a quesadilla, you will need:
- Heat up a grill or wide pan using the medium setting on your stove. Once hot, place your tortilla in the pan, flipping it every six seconds for almost a minute or until the tortilla just starts to turn light brown in some spots and is pliable. You are warming up the tortilla so that it doesn't break when you fold it at this point. If you need a spatula to flip the tortilla, use one.
- Once ready, arrange the cheese so that it fills one half of the tortilla, making sure you leave some room around the edge of your tortilla. Fold your tortilla, making sure you aren't overlapping the ends. Place on the grill and heat, flipping your quesadilla until the cheese melts, which should take a minute and a half to two minutes. The tortilla should become slightly crispy. Adjust the heat to a lower setting if it cooks faster than the cheese can melt. All cheeses have different melting points depending on the hardness of the cheese and the amount you may have piled into your quesadilla. This is where you may have to experiment.
- For a different result, place two tablespoons of olive oil into the pan or griddle and follow the same directions as above. Since you are using oil in this version, you can lower the heat to somewhere between low and medium since the oil will heat the tortilla up faster. This version gives you a crispier tortilla, which is a nice contrast to the melted, gooey cheese inside.
Quesadillas are great alone or with trimmings. Make up a batch for friends and family and enjoy!
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