Everyone has to have at least one dish in their repertoire that the entire family will eat, can be whipped up in minutes and can be made with whatever’s on hand. In my family, that food is the humble quesadilla, which is most often stuffed with pressure-cooked black beans and cheese, plus pickled jalapeños, corn or salsa, depending on whose meal it is.
Before we get started on some recipes, here a few of my top quesadilla tips, based on much personal experience:
- Don’t overstuff. Too much filling makes for a messy experience and increases the likelihood that you’ll have unmelted cheese or a cold center.
- Shredded cheese is easiest to distribute for even coverage and quick melting.
- I like to use a two-layer cheese approach. Put down a layer of cheese, followed by my other fillings and then another layer of cheese — this helps bind the quesadilla together on both sides.
- Ensure your skillet is preheated. Otherwise you’ll end up with a pale, greasy exterior.
- Use enough fat in the skillet (I typically stick with a neutral oil such as canola). This gives you the desirable golden color and crisp texture. If you don’t use sufficient oil, you may end up with a burned, bitter tortilla. Feel free to use a brush to evenly apply the oil to the skillet or the exterior of the quesadilla.
- Don’t walk away! Quesadillas are all too easy to burn, which inevitably happens as soon as I stop paying attention.
While quesadillas are ripe for improvising, sometimes a recipe is just the inspiration you need. Here are some great options from our Recipe Finder.
Mushroom, Spinach and Goat Cheese Quesadillas
Whole-wheat tortillas, lots of veggies and goat cheese, which is lower in calories and saturated fat than hard cheese, make this a lighter take on quesadillas. Get the recipe.
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