Donna Kelly grew up in Tuscon, AZ, where “quesadillas were a staple in most households.” In the new edition of her book, Quesadillas she offers up 60 recipes for a wide array of variations on this oh-so-simple treat. Kelly goes well beyond the Latin American standard with versions inspired by the cuisines of Jamaica, Greece, Thailand, and even China.
Merriam-Webster defines quesadilla as “a tortilla filled with cheese and often a savory mixture (as of meat and vegetables), folded, and usually fried,” but quesadillas are also a vehicle for creativity and an easy and often inexpensive meal or snack. But too much filling, too little filling, or a less-than-inspired combination of ingredients can lead to disappointing results.
Based on Kelly’s book, we’ve gleaned these top 5 tips for making better quesadillas.
1. Go Classic with Sandwich Combos
A quesadilla counts as a sandwich, so why not use classic sandwiches as your flavor inspiration? Kelly offers a global array of ideas for fun quesadilla combos. From East Coast standards like the Philly cheese steak and the classic Reuben, to BBQ chicken or a BLT, sandwich fixings get transformed into hot, cheesy treats when stuffed into a toasty tortilla.
2. Fold them x3
Early in 2021, the folded tortilla hack took hold on Tik Tok. Videos abound showing how to create a quadruple quadrant #tortillawrap, for less messy handheld quesadillas. The trick is to simply lay a large tortilla on the counter, make a cut from the bottom to the center, and layer a different filling on each quadrant. The first quarter (bottom left) should be the heartiest, the last quarter (bottom right) should be the cheese. Kelly does her Cubano tribute this way, with roast pork, ham, pickles and mustard, and sliced Swiss cheese forming her quartet, and we’re here for it. Fold the first quarter over the second and continue clockwise until you end up with a triangular package that’s ready for the skillet.
3. Grill them
Americans have transformed their patios into outdoor kitchens, and quesadillas are a great way to use the grill all year round. Instead of toasting them on the stove, place your assembled quesadillas on a preheated grill over low or indirect heat or in a skillet on the grill. A large flat spatula can be very helpful in flipping the quesadillas to cook on the second side.
4. Waffle them
The waffle iron has graduated from breakfast maker to all-around kitchen warrior. Kelly builds her waffled quesadillas right on the hot iron, a great way to avoid a messy transfer. Close the top and press to make perfectly melty quesadillas with those lovely crunchy brown indentations for maximum flavor.
5. Get Cheesier
Yes, a quesadilla requires melty cheese, and the customary choices like Cheddar and Monterey Jack keep everything deliciously glued together inside. Kelly recommends adding grated hard cheeses like parmesan or asiago for extra flavor. Try some off-the-wall combos to showcase your favorites, or to use up random chunks of cheese you have on hand. Some tasty examples: Combine fresh sliced mango and brie, smoked gouda with thyme-infused sautéed mushrooms or caramelized onions, gruyere with broccoli and sliced almonds, fontina with roasted butternut squash, feta with roasted garlic and toasted pine nuts, or make mozzarella “pizzadillas” with tomatoes, pepperoni, and fresh basil.
Bonus technique
Save a handful of cheese for the outside of the quesadilla for a crispy golden crust. Scatter grated melting cheese into a heated non-stick skillet before adding the quesadilla, then sprinkle more on top to crust the second side when flipped.