Barbecue Bacon Chicken Quesadillas Recipe (2024)

FAQs

Should you make quesadilla with butter or oil? ›

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.

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.

Add your tortilla to the pan, then sprinkle on a very generous amount of both cheeses to half the tortilla, followed by your chicken, peppers and onions, a few slices of avocado, and sliced green onions. If you're looking to add even more to your filling, now is the time to do it.

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.

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.

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.

Continue to fold the tortilla until you have a small quesadilla-sized triangle and all of the fillings are inside. 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.

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

What do you eat with quesadillas? ›

Mulitas are like quesadilla sandwiches…with meat on the inside.

A quesadilla is high in protein and calcium while also being a good source of fiber and iron. This simple dish can easily meet your health goals by adding vegetables, lean meats, and beans that make your quesadilla more filling and even more nutritious.

Ingredients to make a cheese quesadilla

Shredded cheese: The shredded cheese is the key ingredient as it melts and creates that cheesy and savory filling. Butter: Cooking the quesadillas in butter gives them a crispy and golden exterior, adding a nice texture to each bite. You can also use olive oil.

A: The main difference is simply flavor. Lard works great, as does vegetable shortening and oil. I've used several different kinds of fat, and the tortillas always turn out about the same except for the flavor. Butter, in my opinion, contributes the most flavor.

Some types of fat are healthier for your heart than others. Butter and other animal fats and solid margarine may not be the best choices. Alternatives to consider are liquid vegetable oil, such as olive oil.

The spongy texture and moist flavor that oil creates can be a boon to certain recipes. Not to mention oil is cheaper and easier to work with. Butter will always provide superior flavor and that melt-in-your-mouth texture. In many recipes, combining the two gives the best of both worlds.