Vegan Sweet Potato Quesadillas (Easy Recipe + Video) (2024)

FAQs

How do you make quesadillas that don't fall apart? ›

And make sure there is cheese swathing your add-ons on both sides. Cheese is the glue holding your quesadilla together, and if you fail to sprinkle some beneath and on top of your other ingredients, your quesadilla will fall apart.

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

It's not soft, it's not a taco. Roasted Chile Poblano Quesadilla requires medium heat on a comal to turn the exterior crispy. The quesadilla is crispy on the outside without being hard, and it's moist on the inside, the melted cheese providing a contrast. You need really good melting cheese and good tortillas.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

To get a folded-in-half tortilla to stick together without cheese, try eggs. Put the open tortilla in the pan, then pour a thin layer of beaten eggs on top. Cook slowly until the eggs start to solidify but are still wet on top. Then fold the tortilla in half.

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

Ironically, the key to a crispy quesadilla is less fat in the pan, not more. Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat.

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

Place one tortilla flat on the frying pan. Cook for 1 minute, then flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on top of tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich; cover with a lid.

If using oil, try going for a lighter oil, such as canola or vegetable oil; olive oil will give the quesadilla too strong of a flavor. Place the tortilla on the skillet once the butter has melted. Make sure that the butter is spread evenly across the surface of the pan.

Do you flip a quesadilla? ›

Once you have the tortilla all folded up, place it in a hot pan, griddle or panini press. I cooked mine in a pan, so I used a spatula to slightly flatten and flip the quesadilla. Cook until browned on both sides and enjoy with whatever toppings you want.

Seek out a Mexican cheese, such as Oaxaca or chihuahua. Oaxaca is a stringy, semi-firm, cow's milk cheese with a mellow, buttery flavor that often comes in a rope or knotted shape. Chihuahua cheese is closer to cheddar with a mild, salty, slightly sour flavor.

Interestingly, Anais points out that a quesadilla without cheese in Oaxaca is called an 'empanada', which could be a surprise for people used to baked or fried hand pies with filling.

Steam corn tortillas in the microwave so they stay pliable and don't split under the weight of taco fillings.

The melted cheese will hold the filling in place once the tortilla is folded and help prevent it from tumbling out on the plate. Don't feel limited to just Mexican ingredients either! The quesadilla is really just a vehicle for whatever combinations of ingredients your imagination can create.

Fold each quarter over the next, working clockwise around the tortilla. I added the cheese in the middle to help seal the tortilla together. Continue to fold the tortilla until you have a small quesadilla-sized triangle and all of the fillings are inside.

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.