I’d been making—and thoroughly enjoying--quesadillas for decades before I learned a little trick that changed everything. My husband and I were visiting relatives in El Paso and one night they served us a batch of markedly delicious quesadillas. “How come these are so much better than mine?” I wondered. My sister-in-law shared her secret: she spread a little softened butter on the outside of each tortilla before pan-grilling it. The butter made them gloriously brown and crispy on the outside and added an extra savor to the overall taste. Que rico!
1. Heat a large cast-iron griddle or two heavy skillets over medium flame until quite hot, about 10 minutes.
2. Meanwhile, spread a very thin layer of softened butter on one side of each tortilla.
3. When the griddle is hot, spread desired amounts of each of the remaining ingredients across one half of the unbuttered side of a tortilla. Now dab a tiny bit of butter at one end, away from the filling. Fold tortilla in half over the filling ingredients, pressing it near the dab of butter to help seal it. Place on hot griddle. Continue filling tortillas to fill the griddle.
4. Cook quesadillas on both sides until cheese is melted and tortilla surface is browned. Serve hot.
Copyright by Terese Allen