Veggie quesadillas | Jamie Oliver recipes (2024)

FAQs

Why are my quesadillas not crispy? ›

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. Add the tortilla and top with cheese.

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

Use one tortilla per quesadilla.

Then fold it over on itself to create a half-moon shape. You can make two quesadillas at once this way, nestled in the pan with their folded sides next to each other. Giant, round quesadillas made with two tortillas are too tricky to flip and slice.

Tortillas burn easily, so you want to fry your quesadillas on medium heat. It takes about a minute to a minute and a half to get each side crispy and golden--and your cheese will be perfectly melted, too. To make multiple quesadillas, use a pancake griddle or a grill pan. You're welcome.

Toasting both sides of the tortillas takes an extra minute of your time but the results are more than worth it. It gives the tortilla a chance to better crisp up, withstanding any soggy fillings you might add. It makes the quesadilla easier to eat and easier to dunk in salsa, sour cream, and guacamole.

For the northern Mexican and, subsequently, border-town American, the tortilla de harina (or flour tortilla) is our literal bread and butter, and daily bread. It's used for quesadillas, tacos, or burritos; served rolled up on the side of a dish; or folded and ready to scoop up juicy morsels.

The Cheese Quesadilla is a purist's meal: a simple flour tortilla, a hefty portion of melted three-cheese blend, creamy jalapeño sauce, and absolutely zero bells and whistles.

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.

How do you hold quesadillas together? ›

Cheese is the glue holding your quesadilla together, and if you fail to sprinkle some beneath and on top of your other ingredients, your quesadilla will fall apart. Even though you probably don't need a quesadilla recipe, I offer you one here to help you put the guidelines into practice. 1.

Shredded chicken, thinly sliced carne asada, shredded barbacoa, carnitas, chicken tinga, and birria are perfect! Add vegetables. Sauteed peppers and onions, mushrooms, spinach, and even a spoonful of diced green chiles would be delicious.

The Cheese Quesadilla is a purist's meal: a simple flour tortilla, a hefty portion of melted three-cheese blend, creamy jalapeño sauce, and absolutely zero bells and whistles.