I made quesadillas today for the first time today. I don’t think I’ve ever made a dish where the amount of heat actually matters (read: I only ever stir-fry). Well, anyway, the point is that quesadillas require super low heat, otherwise the tortillas get burnt.
The quesadilla piled up high! Pretty grainy, but you get the idea…
The quesadilla came out really crispy and delicious – I want to say I waited about seven or eight minutes with the heat on super-low (lowest possible). One secret I discovered while making the quesadilla was that chicken + chicken fat (ran out of olive oil, oops) + chicken stock = delicious! The tomato was a nice touch – next time I want to try cooking the tomato for a little longer so it’s sweeter. Also, I think I want to add squash to the mix next time.
In other news – while pita + tomato sauce + cheese is a great recipe for a mini-pizza, the same does NOT hold for tortillas… ew.
