What kind of tortillas do you use for quesadillas?
Use corn tortillas. With tacos, we always use corn tortillas. But with quesadillas, you need the pliability of flour tortillas to hold the cheese and the filling together. It needs to withstand the flip (more on that below).
A flour tortilla is heated on a griddle, then flipped and sprinkled with a grated, melting cheese (queso quesadilla), such as Monterey Jack, Cheddar cheese, or Colby Jack. Once the cheese melts, other ingredients; such as shredded meat, peppers, onions, or guacamole may be added, and it is then folded and served.
- Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes. Slice the meat right before serving and serve with all the fixins.
- I tested cooking fajitas with a variety of cuts—skirt, hanger, flap, flank, short rib, and tri-tip. Of these, skirt, hanger, and flap were the most successful, each with a robust, coarse texture that is great for soaking up marinade. But there's no doubt about it: The skirt is king.
- Anyone can look like a genius cooking a tender filet mignon. It takes skill—even cojones—to turn out a good skirt steak. The skirt belongs to a family of cheap, fibrous, big-flavored steaks cut from the steer's chest and underbelly. Related cuts include the flank steak, hanger steak, flap meat, and brisket.
Monterey Jack is a superlative melting cheese, on par with mozzarella, but it's as bland as One Direction. Augment it with some cheddar, which is too greasy to use in quesadillas by itself but adds some much-needed assertiveness to the Jack. The third rule is to cook your quesadillas in oil instead of butter.
- Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.
- The bottom line: Usually, no quesadilla is a healthy quesadilla—unless you make it yourself at home with low-fat cheese, a normal-sized whole grain tortilla, and plenty of veggies. Skip the restaurant and get cooking with these better-for-you quesadilla recipes.
- Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
Warm a tortilla in a skillet and top with cheese and fillings. Wait until everything is warm and gooey, then fold and dig in. I prefer flour tortillas for quesadillas — they're usually easier to find in the larger 9- or 10-inch size and they get nicely crispy in the pan without breaking apart when you fold or cut them.
- Ingredients often include cheese, a variety of vegetables like onions, tomatoes, peppers, mushrooms and some type of meat such as diced chicken or steak. Our favorite way to cook up a quesadilla is on the stovetop.
- Make fajita seasoning: Whisk together chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Set aside. Heat 1 tablespoon olive oil in a cast-iron grill pan or frying pan over medium-high heat. Add chicken and sprinkle with 3/4 of fajita seasoning.
- To make the sauce: In a small bowl, stir together mayonnaise, minced jalapenos, jalapeno juice, sugar, cumin, paprika, cayenne pepper, garlic powder, and salt until well mixed and smooth. Preheat a skillet over medium heat.
Updated: 6th December 2019