By: Anonymous

Anonymous — Thu, 27 Mar 2008 12:08:00 +0000

Hello Pallas–Here are a few suggestions, stemming deep from my love of Mexican Taquerias: First, I brush a cast iron pan first with a thin coating of olive oil. Then I put the tortilla in flat and brush it lightly with olive oil. When the underside starts to get little light brown bubbles, I turn the tortilla over and put in the cheeses and salsa. Tnen I fold the tortilla in half so it looks like a half moon. Then I place a smaller cast iron pan on top to weight down the tortilla. When one side is brown, I flip over the tortilla and brown the other side.1. flour tortillas are the standard; 2. use grated fresh cheese, a combination of Monterey Jack, Colby, and feta. 3. Do not use too much cheese. This I think is the first truly important key. Even though it’s tempting to pile on the cheese,it’s better to have two thin quesadillas than a fat one because the cheese coagulates too quickly once it’s off the heat. 3. Add a little hot salse verde to the tortilla while it’s cooking. 4. Makes sure that the tortilla cooks until it will crack like a bisquit. So you have to play with the heat, hot enough to brown, but not to burn. –fatmama

By: liz

liz — Thu, 27 Mar 2008 04:45:00 +0000

I’d agree with rg, especially if your cheese didn’t melt properly. It’s so tough to wait until they’re done! Looks delicious, though. You’re making me crave avocados; I just wish the ones I find around here tasted better.

By: rg

rg — Wed, 26 Mar 2008 23:58:00 +0000

That’s about the only thing I do know how to make! It sounds like you did everything right. Maybe you just took it off the heat too early? Looks delicious!

Comments on: Quesadilla Trouble

By: Anonymous

By: liz

By: rg