Queso Cheddar Monterrey Jack Pepper Jack Mozzarella Fontina Colby
For a deliciously rich quesadilla, spread butter on the bottom side of your tortilla.
If you buttered one side of the tortilla, you want to keep this as the outside. Fill the other side.
If the cheese is melting but the tortilla is not crisp yet, turn up the heat a bit and use less butter or oil next time. If the side is blackened but the cheese inside is still cool, lower the heat for the next few. [2] X Research source
You can only really melt the cheese here, you can’t get a nice crispy color brown.
If the outsides are browned before the cheese melts, turn the heat down and cover them all with a sheet of foil. This prevents burning while still applying heat. Brush the tortillas with oil or melted butter beforehand for a more golden-brown crust.
You can wrap the quesadillas in foil for a less messy grill. This is especially useful if you believe the filling is going to drip out easily. Do not, however, let the quesadillas cool in the foil, or they will get soggy with steam and moisture.
Remember that you can mix and match cheeses, as well. A little extra cheese never hurt anyone. Feel free to play with the ratios to find your perfect quesadilla.
Black or pinto beans Chopped or shredded chicken Mexican pulled pork Thinly sliced flank or skirt steak. Crumbled bacon
Mushrooms Onions (well-caramelized) Squash Zucchini Leeks Bell peppers Poblano peppers (roasted)
Diced yellow onion Jalapeno peppers Fresh green peppers Sliced avocado Chopped garlic
Cracked red pepper Garlic powder Paprika Cayenne Pepper Chili Powder Oregano Dried onions Basil, rosemary, thyme
Seafood Greens (though a thick layer of spinach can work) Tomatoes Cabbage Uncooked meats
