Secrets for Making the Perfect Quesadilla
- There are 100’s of different recipes for quesadillas – different cheeses, fillings, relishes - but we have learned that there are some important cooking techniques that elevate a quesadilla from “good” to “great”. A great quesadilla is crisp, not soggy, where you can taste all of the individual flavors of the ingredients.
- “Glue” – you need something that will hold the quesadilla together so all of the ingredients will not fall out. Melted cheese does that but we like to use a thin layer of our mashed black beans. The emphasis is a “thin” layer. If you are starting with a 10 inch flour tortilla (which we like), use a teaspoon or two of beans spread on with a knife.
- Cut your ingredients small and don’t over portion. About an ounce and a half of cheese, two ounces of meat or filling, and an ounce of any relish. Ingredients should be chopped (half inch) or diced (quarter inch). With a thinner quesadilla the ingredients will not fall out, and you can taste each individual flavor.
- Dry ingredients are better than wet ingredients. If using tomatoes, for example, chop, wash and drain them, so most of the moisture is removed. Drain any wet ingredients, like pico de gallo, before using. Wet ingredients make the quesadilla soggy. You want a crisp quesadilla, and you do not want a quesadilla to drip on you as you eat it.
- Simpler is better – 3 or 4 ingredients rather than the kitchen sink.
- Use a dry griddle to cook the quesadilla. No need of any shortening.
Try these steps to make a Shrimp & Chorizo Quesadilla:
- 5 medium sized shrimp, peeled and de-veined, cut in half or thirds
- Chorizo – use a good one (like Portuguese) that is all meat and lower in fat content
- Shredded jack cheese
- Mashed black beans - We use the Smoky Black Beans we make at the restaurant. You can use a canned product or follow a bean recipe from any Mexican cookbook. The trick is to make sure the beans are a paste consistency and not soupy.
- Chopped mango and pico de gallo (well drained)
Cook the chorizo in a sauté pan for a few minutes. Add the shrimp for a minute or two and turn off the heat. Spread the beans on the tortilla and put on a medium hot griddle. Sprinkle the cheese over the beans. Put the shrimp chorizo mixture and the mango pico on one half of the tortilla. When the cheese starts to melt fold over the quesadilla and press it down. Cook a minute or so, turn and cook a few minutes more. Cut it into pieces and serve with your favorite condiments.