Hi, I've been experimenting more and more with quesadillas lately. My results have all been delicious and nutritious, but not necessarily easy on the eyes. Is there a trick for gooey not runny, sticky not slippery (in terms of the tortilla staying put) and cooking a tortilla to crispy-chewy perfection? Thanks all!
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)