How do I make soft Quesadillas?

[rinsav]

Some nights (like tonight), I make quesadillas as a quick, easy, and yummy meal. I just kind of throw things together - chicken, cheese, spices, peppers, etc. and throw these ingredients between two tortillas. I also generally spread a little salsa on before putting the top tortilla on. Then I put these in the oven at about 350 for maybe 10 minutes or so. They taste good but they're kind of crispy. I feel like the quesadillas I get from Mexican restaurants are softer. Any idea how I could make them like that? Thanks!

[CLustik]

I always make my Quesadillas on the stove in a skillet, flipping them 1/2 way through. They are softer most of the time - unless I forget about them. ;)

[Kristi]

For ease, I generally cook mine in a skillet, but I would try grilling them over low heat also. I've also wrapped mine in aluminum foil and placed in the oven...that seems to work okay, but I think grilling yields the best results.

[RBarry]

Another thing you may want to try is putting all the ingredients on 1/2 of a large flour tortilla, putting it under the broiler just so it melts the cheese, then take it out and fold the side over. That's how I make mine.

[pilgrim719]

We do ours in the skillet on the stovetop and it usually takes awhile to get them to crisp up enough for our taste. One thing you could try is to assemble your quesadilla and microwave it a bit to get the ingredients heated through and the cheese melted a bit, and then throw it in the pan on the stove to finish it off. That way everything is already melded together on the inside and it won't have to be on the stove long enough to get crispy.

Kari

[Deanna]

I make quesadillas quite often, and always do it this way:

1. Heat a skillet over medium-high heat.
2. Brush a little canola oil on one side of a flour tortilla.
3. Put the tortilla oil-side down in the skillet.
4. Sprinkle with grated cheese (I like medium cheddar or colby).
5. Top with another flour tortilla.
6. Again, brush lightly with canola oil.
7. After a couple of minutes, check to see if bottom tortilla is getting crispy, when it is, flip the whole thing over to crisp the other side.
8. When done, remove to wooden cutting board and cut into wedges with pizza wheel.
9. Serve with salsa, sour cream and/or guacamole.

To lighten the dish, you can use cooking spray, but I have calphalon non-stick and that's a no-no!

[jlo_of_hotlanta]

To save time, I usually spray one cookie/jellyroll pan with nonstick spray, put the quesadillas on the pan, spray a little nonstick on the top of the top tortilla, then place another (heavy) cookie/jellyroll pan on top. That way, they don't burn on either side, but you can do more than one at a time, and you don't have to watch them. I have a convection oven, and at about 350, they take about 5-10 minutes. Not sure what the time conversion would be, but I hope that helps!

[Deanna]

Mine are definitely the "snack or dinner in a big hurry" category -- about three minutes total! Not the most nutritional, but they can be modified with veggies, chicken, etc.

Don't ya sometimes just need it (the food) RIGHT NOW???

[rinsav]

Thanks so much for all your suggestions! I made them in the skillet tonight and they were very tasty and a bit softer! Thanks again!

[slknight]

Isn't that funny how you everyone's got different tastes? I personally like them very crispy, and often find that some restaurants serve them a little too "soft" and soggy. I make mine in the George Foreman grill, and that usually gets them nice and crispy. I'm glad you found a method that works for you. Does anyone know what they're supposed to be like? Or is there no real answer for that? Just like some people prefer grilled cheese soggy and some prefer it crispy.

[pilgrim719]

Originally posted by slknight
Just like some people prefer grilled cheese soggy and some prefer it crispy.

Soggy grilled cheese?? Ick. (Ick for me, no offense to those who enjoy it this way.:)) I always set my grilled cheese on the little broiler rack that came with the toaster oven, just so it won't "sweat" on my plate and lose it's crispness. :rolleyes: I prefer my quesadillas crispy too. I just have issues with soggy bread, though, so that may have something to do with it. ;)

Kari

[NewMrsG]

Isn't that funny how you everyone's got different tastes? I personally like them very crispy, and often find that some restaurants serve them a little too "soft" and soggy. I make mine in the George Foreman grill, and that usually gets them nice and crispy.

Slknight - how funny - I had the very same reaction, and we make ours in the GF grill as well (it's about all I ever use the thing for ...)

I have no idea how they're "supposed" to taste - but I love them crispy!