Crispy-Edged Quesadilla

By Melissa Clark

Published June 22, 2022

Crispy-Edged Quesadilla
Julia Gartland for The New York Times. Food Stylist: Monica Pierini.
Total Time
10 minutes
Rating
4(1,188)
Comments
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This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn’t be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It’s hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

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Ingredients

Yield:1 quesadilla
  • 2teaspoons oil (such as olive, grapeseed or sunflower oil)
  • 1(8-inch) flour tortilla
  • ⅔cup shredded cheese (such as Cheddar, Monterey Jack or Mexican cheese blend)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

528 calories; 38 grams fat; 15 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 4 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 21 grams protein; 856 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.

  2. Step 2

    Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that’s leaked out solidifies and turns brown, 2 to 3 minutes.

  3. Step 3

    Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

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Ratings

4 out of 5
1,188 user ratings
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Comments

Haley

For the best melting cheese, shred it yourself from a block with a cheese grater. Pre-shredded cheese has added cellulose or potato starch to keep it from drying out, but that additive also makes it a melt poorly. It also is night and day in taste.

Benito

Nobody in Mexico ever shreds the cheese in a quesadilla, or even buys shredded cheese for that matter. Save yourself the time and just slice it. Same results. Same flavor. Also, a good, aged cheddar is the best for quesadillas with flour tortillas.

Allison

To make it easier to fold the quesadilla, first fold the tortilla in half to form a 'hinge'.

Cathy

Quesadillas make great camp food. Easy, portable ingredients. Just top with salsa and whatever veggies

Darren Stephens

I buy the grated sharp cheddar cheese from Aldi and it melts magnificently. Others, including from famous national brands, don't melt as well.

Lynne

so easy to make quickly - don’t need to add oil - often make mine in my panini grill, just fill then fold over - so good filled with sliced apple or topped with quac/diced tomato

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Credits

By Melissa Clark

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