Step away from the microwave.
It's good to recognize your flaws, but it's also good to recognize your skills. If there's one thing I know I'm good at, it's making kickass quesadillas. Not authentic, not fancy, not gourmet; just tasty. I mean, let's be honest: You can microwave some pre-shredded cheese on a tortilla, fold it in half, and end up with something tasty. But I'm talkingKickass-Quesadilla Tip #1: Mix the Fillings With the Cheesemore than lazy quesadilla-layering.
The other trick is to keep it moving. Swirl it around, rotate it with your hands, shake the skillet, whatever it takes. Just make sure that the tortilla moves frequently for even cooking. Like a , a good quesadilla is one that takes its time cooking, for a thoroughly melted interior and nice, even browning.The last trick is to make sure that the quesadilla is well seasoned, insideout. That means seasoning it with salt right after flipping so that the salt has a chance to stick to the hot surface. Think of it like the sprinkle of salt on top of your pretzel: The pretzel is fine without it, but it's kickass with it.
Once the quesadilla is flipped and both sides are browned, I give it a final drain on paper towels, then cut it into triangles for immediate consumption. Because, as we all know, triangles taste better.
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