How to Make the Best Quesadilla
The best quesadilla requires superior grilling skills and the perfect proportion of ingredients.
Need to impress your significant other? Make them a perfectly grilled (to be technical, griddled) quesadilla!
To secure a spot on the train to poon town, you will need the very best equipment and ingredients
- Fry pan large enough for your tortilla to fit with a little room for flipping
- Turning spatula
- A functional stove top
- Plate, extra points if it is whimsically decorated
- Pizza cutter
- Quality tortillas, two per serving
- Shredded sharp cheddar cheese. Yes, sharp cheddar. No, I don't care if you shredded it yourself.
- Butter. More than you'd think. Better get a whole package, just to be safe.
- That's it. I know, I know. What about sliced pepperoni? Chopped green chiles? Shredded chicken? Calm down, Rachael Ray. K.I.S.S.
Do you have your necessary equipment? This is serious business. If you do not have all of the equipment listed above, please become familiar with your favorite store's kitchen department.
Now you're asking yourself: "Ok, I just spend $35 on stuff to make something I can buy at Taco Bell for $1. What do I do now?"
Let this serve as a notice that quesadilla making is not for the faint of heart. It takes passion and dedication. Your loved one will not be disappointed.
Muthafuckin' Quesadilla Grilling Time
- I'm asking one more time: did you get all the equipment and ingredients? Do not proceed to number two without all equipment and ingredients. Duh.
- Place your frying pan on one of your functional stove top's burners and turn the heat on to medium (like 6.5 on the dial). We want to heat the pan up slowly, but not too slow. And we don't want a blazing hot pan that will grill our tortillas but not melt our cheese. No bueno.
- While our pan is heating, get out your tortillas, shredded cheese, and butter.
- Once our pan is thoroughly heated, place a slice of butter in your pan and coat. How much butter? you ask. How much butter do you like? Put that much in.
- In your buttery pan, lay down one tortilla. Make sure to press it down and get butter all over it before laying down some cheddah. Personally, I like an even amount of tortilla to cheese. Do whatever you feel in your heart.
- Carefully lay your second tortilla on top of all that shredded goodness.There's a tortilla and cheese threesome (TCT) going on in that pan and soon it'll be in your mouth.
- We wait. We need the tortilla to begin crisping in the butter but also for the cheese to melt. Check your tortilla that is grilling to make sure it isn't too brown, once every 10 seconds or so. Be patient.
- Listen up. Once your tortilla is crisp and golden brown, you have to do three things.
- Remove half-cooked quesadilla to your plate.
- Place another slice of butter in your pan and melt.
- Once melted, place the ungrilled tortilla on the pan.
- See what I did there? No more trying to butter a tortilla with a stupid butter knife and getting your fingers all buttery. You're welcome
- Repeat step 7. Be patient. Sing it a lullaby.
- We're nearing the end. This is it. Once it is golden brown and the cheese is melted, we are ready to remove it from the pan and plate it. Don't forget to turn off the heat.
- Use your handy dandy pizza cutter to cut the quesadilla. 6 slices is perfect, 8 if you like acting like you're dainty.
Serve it to your loved one. You did great, champ. Make another. Choo choo, don't miss the train.