Mexican cuisine is one of the most popular in the world, and it comes as no surprise when we’re putting together delicious dishes like , burritos, fajitas, chilaquiles, tacos, , tamales, and enchiladas alongside a cold cerveza.
Quesadillas deserve their special place too, especially since they’re one of the most common and easy-to-cook dishes. Even so, many people don’t know the golden rules of this food and end up with overcooked ingredients and crushed dreams of becoming the next Top Chef. Here are some of the most common mistakes when you’re making quesadillas and how to fix them on the spot.
Using corn tortillas
There are a lot of Mexican dishes based on tortillas but the type you use for each dish is half the secret. Most people wrongfully think that corn tortillas will be good for quesadillas only to find out that they are too light.
Flour tortillas are much more pliable and are able to hold the weight of the filling and the cheese. In addition, they withstand a few flips without breaking, unlike regular corn tortillas that are mainly used for making tacos. If you want to make sure your dish is always cooked evenly on both sides, you can use this simple and efficient kitchen tool .
Making quesadillas using two tortillas
Contrary to common belief, you won’t get to stuff more inside your quesadillas if you’re using two tortillas. On the contrary, this technique won’t make your dish roll properly and will end up falling apart before being able to take it out of the plate.
In order to cook this traditional food perfectly, you’ll have to use just one tortilla. Spread the filling over half of it, then fold the remaining half over the filling. If the tortilla doesn’t seem big enough, you can always serve “mini quesadillas” as entrees.
Using too much oil
Those who are making quesadillas for the first time may be tempted to use a lot of oil which will not only make the dish greasy but also unhealthy and hard to eat. Keep in mind that flour tortillas absorb a lot of oil, so you’ll only have to add a light coat of oil in the pan.
When cooking quesadillas it’s also better to use canola or sunflower oil instead of the olive oil. The latter has a strong flavor that might not mix well with the rest of the ingredients.
Overcooking or cooking on high heat
These two mistakes can easily ruin your dinner and force you to order in. Tortillas are quite thin and they burn easily, so you only need to fry them on medium heat for about one-one and a half minutes to achieve the perfect gold and crispy shade on each side. It will also allow enough time for the cheese to melt properly.
We can all agree that but some ingredients are better than others. Even if you are a vegetarian, you can make great quesadillas by just adding tofu and veggies. However, we can’t say the same thing about seafood. Tuna, lobster, fish or shrimps have a strong flavor that can easily get lost in all the cheese so you may want to find alternative sources of protein like pork, chicken or even duck.
As for the amount of filling, keep in mind that you still have to pick your quesadilla and eat it without all the ingredients overflowing. As a general rule, you can add around two tablespoons per each tortilla. The good thing is that you can try mixing up different recipes and enjoy different tastes.