Bacon, Egg & Cheese Quesadillas Recipe (2024)

FAQs

What cheese melts the best for quesadillas? ›

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

The oil promotes even browning and makes the tortilla nice and crispy. You could use butter but it has a tendency to burn. If you want the flavor of butter on your quesadillas melt a tablespoon in the microwave, stir in a little cooking oil and brush it on your tortillas.

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.

Traditional Mexican cheeses like Oaxaca cheese or Chihuahua cheese are commonly used in quesadillas because they melt easily and have a mild, slightly salty flavor. Other cheese options include Monterey Jack, Colby Jack, and mozzarella.

Once you have the tortilla all folded up, place it in a hot pan, griddle or panini press. I cooked mine in a pan, so I used a spatula to slightly flatten and flip the quesadilla. Cook until browned on both sides and enjoy with whatever toppings you want.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your 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.

What is in the Shrek quesadilla? ›

two. smashed crispy beef patties with house seasoning, american cheese, diced white onions, pickles, and. caramelized onions, all wrapped in a crispy spinach.

Creamy Jalapeño Sauce - Order Online | Taco Bell® SubtotalSales Tax. | |

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.

Seek out a Mexican cheese, such as Oaxaca or chihuahua. Oaxaca is a stringy, semi-firm, cow's milk cheese with a mellow, buttery flavor that often comes in a rope or knotted shape. Chihuahua cheese is closer to cheddar with a mild, salty, slightly sour flavor.

If you follow the tips below, you can count on a smooth sauce when you use Asiago, Cheddar, colby, fontina, Gouda, Gruyère, Havarti, Monterey Jack, or Muenster. Blue cheeses and soft cheeses such as Brie and Camembert also melt well if you remove the rind.

The answers are really all over the place. If you are eating in a Mexican restaurant in the US, it is probably Monterey Jack cheese. The cheeses used in Mexico for quesadillas could be Jack, Oaxaca, Chihuahua, Asadero, or Mennonita.