I always spread a thin layer of butter to the pan-frying side of the tortilla, resulting in a perfectly crisp layer on the outside of the quesadilla. And a good rule of thumb when cooking your quesadilla is to keep the heat on medium-low, and to cook it slowly, similar to how you’d make a good grilled cheese sandwich. Don’t rush it, or you’ll end up with a burned exterior and a cold, undercooked filling.
Pairing your quesadilla with side of a salsa, whether it’s from a jar, or just some chopped tomato, pineapple or mango, completes the presentation. And a dollop of sour cream and wedge of lime always provide a complementary side.
So have fun and add what you love. When in doubt, pick a cheese, pick a color, and follow your favorite tastes. The result could be a masterpiece of beauty and taste.
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