Quick Quesadillas
These appetizer-sized quesadillas have really great flavor. I like to serve them for game day, but I have to admit, I make them for any occasion, because they're so tasty and easy to make. It is pictured here with my Southwest Salsa, another family favorite of ours.
These appetizer-sized quesadillas have really great flavor. I like to serve them for game day, but I have to admit, I make them for any occasion, because they're so tasty and easy to make. It is pictured here with my Southwest Salsa, another family favorite of ours.
- Carbohydrate 22.2309333333333 g
- Cholesterol 18.1416666666667 mg
- Fat 8.5971 g
- Fiber 2.10699999690056 g
- Protein 8.05163333333333 g
- Saturated Fat 4.34605 g
- Serving Size 1 1 Serving (135g)
- Sodium 324.883333333333 mg
- Sugar 20.1239333364328 g
- Trans Fat 0.480941666666667 g
- Calories 196 calories
Step-by-step
- Lightly grease a small saucepan and heat to medium-low.
- Once pan is beginning to heat up, place 1 flour tortilla in your skillet.
- Sprinkle 4 tablespoons of cheese, 1 tablespoon of chiles, and 3 tablespoons of chopped tomato in the tortilla, making sure to spread all ingredients around evenly.
- Cook for 2-3 minutes or until golden brown on the underside of tortilla.
- Top with another flour tortilla, pressing down slightly to compact ingredients.
- Using a spatula, carefully flip your tortilla to lightly bring the other side to a golden brown.
- When done, transfer to a platter and keep warm, while making the rest.
- Repeat procedure twice with remaining ingredients.
- Once all tortillas are finished, slice on the diagonal to make 6 triangle wedges per quesadilla.
- Serve with sour cream, guacamole, and salsa, if desired.
Ingredient lists alone rarely warn you that pan size dictates structural success. A small saucepan, as originally specified here, creates severe crowding and prevents proper heat distribution across the 6-inch flour tortilla. Using a 10-inch heavy-bottomed cast iron skillet instead allows the fat to render evenly and ensures the cheese melts before the exterior burns. Controlling the heat on medium-low is critical because high heat scorches the exterior while leaving the shredded dairy cold and separated inside.
Achieving Uniform Heat Distribution
Building the quesadilla directly in the pan requires methodical layering to manage moisture from the chopped plum tomatoes and green chiles. Drain the canned chiles in a fine-mesh sieve for at least five minutes beforehand, as excess liquid creates steam that ruins the crisp crust. Pressing down gently with a spatula after topping the base layer helps the cheese act as an adhesive between the layers, preventing slippage during the flip. Watch for the underside to turn an even golden brown at the 3-minute mark, signaling the correct internal temperature has been reached without needing a probe thermometer.
- Preheat the skillet for precisely 3 minutes before introducing the first tortilla to ensure optimal thermal transfer.
- Substitute a neutral oil with a high smoke point if butter burns too quickly on medium-low heat.
- Slice each finished quesadilla into 6 diagonal wedges immediately using a sharp chef knife rather than a dull blade to keep fillings intact.
