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I think that at the end of the recipe, when you say fold it over to brown, that you should say to brown slightly, and then if browned sufficiently remove from skillet and slice. I don’ think that you need to flip it if you just let it brown as desired. I love tacos and make them at home. I use ground beef and top it off with shredded cheddar cheese (sharp), chopped onions and tomatoes. A dollop of sour cream on top and salsa and tortilla chips on the side is helpful.
Hi Barbara, well then it won’t get browned on both sides. That’s like having toast but only one side is toasted. Of course, if you only want to lightly brown one side of the quesadilla, by all means, go for it!
I make mine with just cheese and salsa inside. I also brown the “top” first to avoid having to turn the whole thing over.
I don’t know how to send an image.
Came out really well do try i would send a pic but i ate it to quick
I’ve always wondered about quesadillas! And now I’ve tasted them! Yum yum! I’m looking forward to trying different fillings! I love the thought of these as an alternative for lunch times! Thank you for the recipe!
Really good! I got mine a little too brown but still very good! Also easy to make! Will definitely make these again!
Love this recipe! I put in red pepper bell instead of tomatoes and they taste so good!
I’m a lifelong quesadilla lover, and thanks to this recipe, I can now make perfect, restaurant-quality quesadillas in just a few minutes at home!
I cannot thank you enough for sharing this!!!
SIMPLE AND PERFECT; LOVE QUESADILLAS!!!
good, I make it for grand kids.
SIde note, you do NOT need butter or oil. The tortilla will crisp up just fine without the added fat. Cheese and tortillas have plenty of fat as well. The addition of oil or butter just makes the quesadilla greasy.
Super simple recipe. Works like a charm every time. I sent it to my two kids and now it’s practically all they eat when they are eating alone.
how long will it last after cooking. i’m planning to make it as my trail food when i go out hiking in the wild.
thanks in advance!
Hi, Harold! Emma, managing editor for Simply Recipes, here! Quesadillas are really at their best when eaten right off the griddle. Technically, they can be kept at room temperature for a few hours, like a sandwich, but they will lose their crispness and the cheese will solidify. If that’s ok with you for your trail snacks, then go for it!
Hello ,I was wondering if the quesadillas will not overcook when I put the cheese on them?
Thank you for the recipe,
Hello Noemie, the quesadillas will not overcook.
Hi Elise Bauer and Noemie, To clarify the bottom should be a little dark for that extra crunch but not too dark
Loved it made it for my Spanish class
Hi, my name is Sabates and I loved this recipe! I threw in some salsa and WAH BAM!
i love this recipe this is gr8 so yummy
This recipe worked great! Nice job!
can these be made the night before and then heated in microwave for a few minutes for a next day lunchtime potluck?
I’ve reheated tortillas in the microwave, but not quesadillas. That said, I don’t know why it wouldn’t work!
Yes you can, I have re-heated these several times. They are just as good ;)
I don’t believe they’ll crisp up in the microwave. I’d be concerned about their toughening up as other breads do. ??? Maybe just a short burst?
A toaster oven works much better for these.
Wrap in tin foil and pop in the oven. Much tastier than microwaved ones.
Hi, I had a Quessidila grande in one of the American/mexican restaurants. I avoid items that contain eggs. I was wondering if the Quesadillas contain traces of eggs or the pan on which its fried/toasted? I would prefer eggless anyways.
Hello Geeti, if you make your own quesadillas you can control what was cooked in the pan before you use it for the quesadilla. I’ve never encountered a tortilla, flour or corn, that had egg in it. But you can put anything you want into a quesadilla in addition to the cheese. A breakfast quesadilla would likely included eggs, so if I were you I would avoid those.