Is there a secret to a perfect quesadilla?
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!
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If there's a "secret", it's lard. You can't make a good flour tortilla without it. But you're not likely to find authentic tortillas in an American grocery store, certainly not TJ's. "Why" is a matter of marketing and irrational fear. Contradictory too, in that most of us eat bacon without realizing it's lard in another incarnation.
Try folding the filling into a single tortilla the way it's traditionally done. That should control the slip-sliding problem. Other issues can be resolved by using a smaller tortilla.
As for cooking tortillas the traditional vessel is the comal, which is a bit like a smaller paella pan. Not that you can't use a cast iron skillet.
I didn't mean to imply lard = bacon but that bacon = lard. Or more precisely, bacon drippings = lard. Even more precisely, bacon drippings = smoky, salty lard. As for the health aspects, if you buy into the lipid hypothesis, lard has 1/3 less saturated fat than butter.
I like it when the tortillas get golden, a little crunchy on the outermost layer and starting to flake. Someday I will make my own tortillas as benny advises!
1) Make home-made flour tortillas. not as hard as you might think. there are tons of recipes via web-search. A freshly made tortilla is uncomparable to a store bought.
2) if using veggies (such as green peppers, mushrooms, etc..) make sure you pre-cook them with salt to draw out all the extra moisture in them. Otherwise, your quesadilla will have runny liquid pouring out of it. Sautee in a pan until all the liquid draws out and evaporates.
3) to echo Sam, don't over stuff. Choose a couple flavors and stick with those. I light sprinkle of each ingredient will provide plenty of flavor. It will be harder to get that good crispy outter tortilla with an over stuffed quesadilla, and it will be harder to handle without falling apart.
4) regarding cheese, I've used a wide variety of cheeses depending on what else I'm putting in there. In my experience, if you follow the above suggestions, any cheese will provide sufficient "glue" to hold it all together.
I use a non stick pan and flip them..which is kind of skillful..and has a potential for fail to get both sides crisp without ejecting stuff inside. Mexican melting cheese. (available in supermarkets) is preferred. That's really kinda tricky to do well for large ones.
Use less stuffing..very light no more than three or so 'stuff' in the mix doesn't add the slippy bits you speak of.
A fry..and then broil technique with the top layer sprayed or coated with oil to crisp up works well too. With the broiler about 3 inches from the frying pan. Just one min to crisp up the top layer after the bottom is crisp on the stovetop...which just takes a min too.
IMHO. use smaller disks of flour tortillas...which are far better to flip..fry and crisp on the stove top and easy to flip.
The big ones can be (as you've discovered) a bit of a problem