We eat quesadillas for lunch at least once a week. I used to be intimidated by the process, but now it's just as easy as making grilled cheese. I don't know what I was so scared of before.
When I make quesadillas, I like to fry them in a little bit of butter so that they get crispy and golden brown without being overly greasy. I used to add a tablespoon of butter to my skillet for each batch I'd make. That meant the first side ended up exactly how I wanted it but the second side wouldn't get as buttery or as crisp and golden.
So what I do now is add 1/2 a tablespoon of butter to the skillet and then cut the remaining the 1/2 into pieces which I place on top of the quesadillas. That way, when I flip them, the second side still gets to cook in fresh butter and comes out just as good as the first side.
Like I said, it's just a simple little trick, but it really works for me!
Do you use a different method for making quesadillas? What works best for you?
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