Quesadilla Recipe Serious Eats

To give soft tortillas some crunch serious eats cuts them into strips and crisps them in the oven with a little oil.

Quesadilla recipe serious eats. Flip tortilla and cook until second side develops brown spots 30 60 seconds longer. Heat 2 teaspoons 10ml oil in a 10 inch cast iron or nonstick skillet over medium high heat until shimmering. Top with another tortilla and spray the top of that one with cooking spray or melted butter.

Better home cooking through science based on his serious eats column of the same name is a new york times best seller recipient of a james beard award and. Bake for 8 minutes. Add spinach season with salt and cook stirring until wilted about 1 minute.

Fold over the tortilla and brush the top side with olive oil. It s the garnishes on this soup crumbled queso fresco cilantro creamy avocado slices and tortillas of course that make it a hit. Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots 30 60 seconds.

Serious eats tortilla lasagna budin azteca. Spread half of mozzarella evenly over tortilla all the way to the edges. Toss to combine and season with salt and pepper.

Carefully add both folded tortillas and cook swirling and moving tortillas around until golden brown and puffy on first side about 2 minutes. To make the quesadillas place a tortilla on the baking sheet and fill one size with a sprinkling of cheese the turkey black beans salsa pico and another sprinkling of cheese. Gently flip and bake for 8 minutes more.

Place tortilla in skillet with the rougher textured side facing down. Repeat with remaining tortillas. Combine remaining avocado tomato serrano cheese crab meat and scallions in a medium bowl and toss to mix.