Buffalo Chicken Quesadillas - Recipe Diaries (2024)

FAQs

How do you make quesadillas not soggy? ›

Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.

Just dab a little cooking oil on one tortilla, rub it against another and drop them both on the grill. Cover them with grated cheese and whatever filling you like. Wait a few minutes for the cheese to melt and the tortilla to brown and become crispy, then fold them in half, cut them in half and serve.

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

The third rule is to cook your quesadillas in oil instead of butter. I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

Simply slice a tortilla halfway through, add different fillings to each of the four quadrants, do some folding, brown it in a pan and voilà! You have a delicious, healthy lunch ready in minutes.

You want to use enough cheese because it will hold the whole thing together. Too little, and your filling will fall out.

How do you keep quesadillas from falling apart? There are three tricks to keep this from happening. First make sure that your tortillas are at room temperature, if they're too cold they are more likely to crack when folded.

To get a folded-in-half tortilla to stick together without cheese, try eggs. Put the open tortilla in the pan, then pour a thin layer of beaten eggs on top. Cook slowly until the eggs start to solidify but are still wet on top. Then fold the tortilla in half.

Do you cook quesadillas on high or low heat? ›

You will need only about ½ teaspoon of butter or oil; avoid using too much, or your quesadilla will become too soggy. If using oil, try going for a lighter oil, such as canola or vegetable oil; olive oil will give the quesadilla too strong of a flavor.

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

Packing crispy food like chicken nuggets, fries, or quesadillas? Make sure to put a paper towel in the bottom to absorb moisture and avoid soggy nuggets!

Treat Your Tortillas Right

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Using too many wet ingredients

The perfect quesadilla is golden and crispy, thin enough for the filling to remain in place, but flavorful and comforting. Unfortunately, too many cooks wreck their creations because they ignore how wet the fillings are and end up with a mushy quesadilla that won't hold together.

Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.