How to Make a Quesadilla
About this recipe
Quesadillas are a beloved staple, and this recipe from Chef Nicole McLaughlin shows you how to make them perfectly crispy and cheesy. With her experience from Moe's Southwest Grill, she shares essential tips to avoid common mistakes and achieve that ideal quesadilla texture.
This version combines sharp cheddar and pepper jack cheese for a flavorful filling, along with chicken and black beans, making it a complete meal. Plus, the simple technique ensures your quesadilla is both gooey on the inside and crispy on the outside.
Ingredient notes
- Use an 8-10 inch tortilla for a hearty serving; a smaller 6-inch tortilla works well for appetizers or snacks.
- The recipe calls for a combination of sharp cheddar and pepper jack cheese, but you can adjust based on your preference.
Tips from Allrecipes’s video
- Butter the outside of the tortilla with a very light coating to achieve a golden, crispy texture.
- Spread cheese all the way to the edges of the tortilla to avoid a flimsy quesadilla.
- Wait until the cheese is completely melted before flipping the quesadilla to ensure it holds together well.
- If adding last-minute toppings like olives or jalapenos, do so right before flipping to keep them cool and crunchy.
Good to know
- What size tortilla should I use for this quesadilla?
- An 8-10 inch tortilla is recommended for a hearty serving, while a 6-inch tortilla is perfect for appetizers.
- What types of cheese are used in this recipe?
- The recipe uses a combination of sharp cheddar and pepper jack cheese.
- How do I know when to flip the quesadilla?
- Flip the quesadilla once the cheese is completely melted to ensure it holds together.
- What should I serve with the quesadilla?
- Serve with sour cream, guacamole, and pico de gallo.
No life story here — the video and the recipe are the whole point. All credit to Allrecipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Butter the outside of the tortilla with a very light coating of butter.
- 2
Heat a large cast iron skillet over medium to medium-high heat.
- 3
Place the tortilla in the skillet and let it heat up.
- 4
Spread sharp cheddar and pepper jack cheese evenly over the entire tortilla.
- 5
On one half of the tortilla, add cooked chicken and black beans as fillings.
- 6
Allow the cheese to melt completely before flipping the quesadilla.
- 7
Flip the quesadilla with the cheesy side over the filled side.
- 8
Cook for another minute until crispy and golden brown on the outside.
- 9
Remove from heat and cut the quesadilla into triangles.
- 10
Serve with sour cream, guacamole, and pico de gallo.
Heads up — we had to guess a little:
- The quantity of cheese is inferred based on typical quesadilla proportions.
Credit where it’s due: this recipe was transcribed from Allrecipes’s original video on YouTube. Follow them there — it’s their dish.
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