Quesadillas are a popular lunch or dinner option, and in this recipe, we share with you the easy steps to make a crispy cheese-crusted quesadilla. This recipe is sure to leave you eager to try it out for yourself!
If you’re looking for an easy, cheesy quesadilla recipe, you’ve come to the right place! This cheese-crust quesadilla is simple to make and will be a hit with the whole family.
If you’re looking for a delicious and easy-to-make quesadilla recipe, this cheese-crust quesadilla is a great option. It only takes a few minutes to prepare and cook, and it’s packed with flavor. The cheese crust gives the quesadilla a nice crispy texture, while the fillings are cheesy and gooey. Plus, this recipe is versatile – you can use any type of cheese you like, and add in any other ingredients you want. So why not give it a try?
A Cheese-Crust Quesadilla is an easy and delicious way to enjoy a classic Mexican dish. All you need is some cheese, a tortilla, and some toppings of your choice.
To make a Cheese-Crust Quesadilla, simply spread some cheese on a tortilla, add your desired toppings, and then fold the tortilla in half. Then, cook the quesadilla in a pan over medium heat until the cheese is melted and the tortilla is crispy. Enjoy!
There are a few things to keep in mind when making a cheese-crust quesadilla. First, make sure the tortillas are nice and thin. If they’re too thick, the quesadilla will be doughy. Second, don’t skimp on the cheese. It should be evenly distributed across the surface of the tortilla so that it forms a nice, crispy crust when fried. Lastly, use a good quality frying oil such as olive oil or canola oil. This will ensure that your quesadilla has a nice, crispy texture.
Assuming you have all of the ingredients on hand, this recipe is pretty straightforward. However, there are a few things to keep in mind while you’re making it.
First, make sure your tortillas are nice and soft. If they’re too stiff, they won’t fold well and the cheese will leak out. Second, don’t overdo it on the cheese – you want it to be evenly distributed so that every bite has that perfect cheesy goodness.
Finally, if you’re using a stovetop to cook your quesadilla, be careful not to burn the bottom. A hot skillet will cook the tortillas quickly, so keep an eye on them and flip them frequently.
Conclusion & Recipe:
After trying out this recipe for a cheese-crust quesadilla, you’ll never go back to the regular kind! Not only is it super easy to make, but it’s also packed with flavor. The best part is that you can customize it however you like, so feel free to experiment with different fillings and toppings.
Easily Make A Cheese-Crust Quesadilla In Your Kitchen
- 2 tbsp. Extra-virgin olive oils dilled
- 1 Red bell pepper thinly sliced
- 1/2 Yellow onion thinly cut lengthwise
- Kosher salt
- Freshly ground black pepper
- 1 lb. Chicken breasts that are boneless and skinless. Cut into strips
- 1 tsp. chili powder
- 1 tsp. Ground cumin
- 2 c. Monterey Jack shredded
- 2 c. shredded cheddar
- 4 medium flour tortillas
- 1 Thinly slice green onion
- 1/4 c. sour cream for dipping
- Step 1 Heat 1 tablespoon of olive oil in a large skillet on medium heat. Season with salt and pepper. Cook until soft, 5 minutes. Transfer to a plate.
- Step 2 Heat the remaining tablespoon of oil in the same pan on medium heat. Season the chicken with cumin, chili powder, and cumin. Stirring occasionally, cook chicken until it is fully cooked and no pink remains. Place on a plate and garnish with peppers and onions.
- Step 3Add 1/4 cup each cheese to one side, then add your flour tortilla. Add the other half of the tortilla to the cheese. Sprinkle with more cheese, chicken, peppers and onions. Flip the other tortilla and cook until the cheese is melted. To the other side of your pan, add 1/4 cup of cheeses. Then flip the quesadilla over so that the cheese-crusted side faces up and the cheese melting side down. Once all the cheese has melted, take out of the skillet and cut into wedges. Continue with the remaining ingredients. Serve with sour cream and garnish with green onions.