Sunday, January 22, 2012

Just a Little Tipsy: Making your quesadillas crisp-alicious

Can you spot my photographer extraordinaire?
I like my quesadillas best when they are crispy on the outside and gooey on the inside, a feat which can be tricky to accomplish in a home kitchen. Thank goodness for a little ingenuity!

To achieve the desired effect, find a pot lid that is about the same size as your quesadilla and push down on the top tortilla to help the outside crisp and the cheese melt evenly.  Simple yet effective.  Voila!

Making quesadillas?  Check out my recipe for super easy Black Bean and Green Chile Quesadillas with Homemade Guacamole.

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