Quesadillas are one of my favorite ways to use up leftovers. They’re basically an unwrapped wrap. Get the same tortillas you’d use for a wrap, add some meat, veggies and cheese, and toast for a couple of minutes.
Directions
You’ll need a little special hardware. It might be possible to do quesadillas without one of these, but I don’t have a year to practice. So I’ll just say “you need one”.
Even though it’s got a non-stick surface, I always lube it up with some bacon fat. It adds a little flavor and makes the surface a little crisper.
Put one tortilla shell in the bottom.
Add whatever fillings you want. Since it is divided into six pieces, you can even satisfy kids with different tastes at the same time. I’m doing two with leftover taco meat, two with tomato and onion, and two tomato and leftover chicken. (I said it was good for leftovers, didn’t I?)
Next a layer of cheese. Or skip the meat and veggies and double up the cheese.
Another tortilla on top and close the lid tightly.
About two or three minutes later, as soon as the cheese or other fillings start bubbling out the side, pull it out.
Cut along the lines, and serve with sour cream, salsa or guacamole.
And that’s it.
This isn’t exactly the most complex recipe I’ve ever done. I was busy all week getting ready for my daughter’s first communion party. When serving 50 people, sometimes the best thing you can make for dinner is a phone call. So that’s what I did.
Stay tuned later this week for the first — wait, let me check … yup, the first desert I’ve posted here. (Unless you count the Irish Soda Bread.) Here’s a hint: it includes apples and home-made pie crust. But I’ll bet it’s not quite what you think.
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8 Comments
Um, Drew? You’ve never seen quesadillas made without a quesadilla-maker? You know what you need? A cast-iron skillet and a knife. You just toast both sides and cut with the knife. And that really IS all. Though maybe the press thing (which I’VE never seen) does something special I can’t see in the photos. Hmm, maybe I’ll have a cheese quesadilla for breakfast . . .
I agree with kristin, all you need is an cast-iron skillet and you don’t need two tortillas. just put your filling on top of the tortilla and fold it in half. And that is a classic quesadilla
I was going to say the same thing, I just use a skillet, and after i flip the quesadilla, I press it down a little to seal in the fillings. We love making them around here.
The only time I quesadillas was from a Rachel Ray recipe for double decker quesadillas with salsa stoup. Yes, stoup, a combination of soup and stew. They were actually quite tasty. (And I also did not use a quesadilla maker, just a pan and the oven.)
Wow, I really touched a nerve here. 8-0
In my defense, I live in Ohio where most people think Chi Chi’s is authentic Mexican. Even the little mom-and-pop places are as Americanized as most Chinese food places.
If anyone wants to post links to the skillet method, I’d be happy to give it a try myself. But then, I do already own the press, so it would take some convincing to do without.
I agree that the press may not be necessary to make a good quesadilla, but Drew illustrated a great benefit of the press that you don’t really get when you use a skillet – different segments can have different fillings! I had never thought of that before, but I think it’s really awesome!
(I know this comment is super late but) This is one way to pan-cook a quesadilla: http://www.youtube.com/watch?v=c9cIUgBTy34
It’s similar to the way I know (where you assemble everything on half on one tortilla, fold it over, place on skillet, and brown; but I only feed myself when I make them).
I am surprised you didn’t make your own tortillas… *hinthint?*
“… or even use pasta sauce or ketchup.”
Really? What is it with the awesome food tips from England that last few days?
But thanks for the pointer anyway. I think my new cast iron skillet will be perfect for this. And as for making my own tortillas … let’s see if I can find a tortilla press first.