primitives make quesadillas

[franksolich]

http://www.democraticunderground.com/115723487

Oh my.

First up, the diet cola primitive:

Tab (9,103 posts)    Wed Mar 13, 2013, 10:23 PM

Best technique to make a quesadilla?

Best cheese?
Seems to be a toss-up between Monterey Jack, Queso Blanco, or maybe cheddar.

Best cooking technique?
Fry in a pan, use a quesadilla maker w/canola spray, bake in the oven?

Nothing like a really good quesadilla

Ugly, she with the face like Hindenburg's, butts in right away:

Warpy (67,595 posts)    Wed Mar 13, 2013, 10:27 PM

1. I used to use two preheated cast iron frypans

and go tortilla, filling, tortilla, second fry pan.

Same technique I used for grilled cheese or poor man's paninis.

Stinky The Clown (50,489 posts)    Wed Mar 13, 2013, 10:51 PM

2. Use the biggest tortillas you can find. Put the filling on half of it and fold it over . . . . .

. . . . . rendering the whole thing very easy to flip with tongs or a spatula.

We use two cast aluminum omelette pans that are coated with some sort of ceramic non stick. they are the diameter of the big tortillas. Alternatively we use a stove top griddle that covers two burners.
 
We make them pretty simply. Shredded "Mexican" cheeses, a scattering of sliced jalepenos, and sometimes some Southwest style grilled chicken breasts (Tysons, Perdue, Holly Farms, store brand, whatever). We've also used shrimp.
 
As I said. Very simple.

Cook them until you get some browning, flip it, more browning. Done.

MADem (83,866 posts)    Wed Mar 13, 2013, 10:59 PM

3. Shred the cheese, and use a cast iron rectangular griddle that covers 2 burners.

One that is well seasoned. Make sure it is good and hot.

Quick as a wink, and tasty, too...and in summer, you don't overheat the kitchen with a huge heated oven. I think the flat griddle method gives the best flavor, indoors, anyway.

littlewolf (1,510 posts)   Wed Mar 13, 2013, 11:03 PM

4. I got a lodge model for Christmas, I think I will try it out.

^^^?????

MADem (83,866 posts)    Wed Mar 13, 2013, 11:21 PM

6. I have one of those beauties too--I use it all the time.

If your tortillas have a little fat in 'em, they shouldn't stick at all. If you do find them sticking, use the smallest amount of oil (rub it on with a paper towel or clean cloth). I've never had a problem so long as I was patient w/heating up the big ole chunk of iron first.
 
I also use tongs to flip the little devils. Some people like a full bore quesadilla (two tortillas in a giant "cheese sandwich" cut into wedges), I find it easier to grab one side of the tortilla and just pull it over with the tongs to make a half circle, then cut that into wedges (or slap it on a plate and let the recipient do as he or she will with it). It also speeds up production if I'm making a ton of them for a crowd, which is usually the case. Sometimes I go to town and throw a little cooked chicken and sauteed onion/green pepper/garlic in there, too--those are always popular around these parts.
 
Watch your heat--you want an even temperature, not too cool, certainly, but not so hot that you are getting too much "scorch." You will quickly learn what the optimal settings are after a few outings with your Lodge Logic, which will become your New Best Friend!
 
I'm at the point where I know exactly how much 'gas' to give the burners to get the perfect tortilla! Or the perfect pancakes, or the perfect hash browns...! I wish I hadn't waited till old age to get mine--I should've had one of these things forty years ago--they're versatile as hell!!

Kali (32,522 posts)    Wed Mar 13, 2013, 11:18 PM

5. comal, queso menonito, tortillas de harina

or a well seasoned cast iron pan/griddle - extra oil very rarely needed

if tortillas are large fill half and fold, if small use two

good with cooked chicken, shrimp or other leftovers included in the melt

^^^not to be confused with the bitter old Vermontese cali primitive; this one lives way down in southernmost Texas.

SalviaBlue (1,820 posts)    Thu Mar 14, 2013, 01:30 PM

8. We like cheddar in our quesadillas.

I usually cut slices of Tillamook cheddar and lay out on Querrero whole wheat tortillas. For everyday quesadillas, I sprinkle onion powder and maybe garlic powder. I do like to put fresh onions or jalapenos or some kind of protein (lobster - yumm), but don't do that very often.
 
I use a big flat cast iron griddle. I cook them slowly until cheese oozes out and browns a little around the edges.

Tab (9,103 posts)    Thu Mar 14, 2013, 04:51 PM

9. I bet lobster makes for a yummy quesadilla

Though if I went to the trouble to cook a lobster, I think I'd be stuffing my mouth, not a quesadilla - it wouldn't last long enough to make it to the quesadilla.
 
I did have a delicious Mango Duck Quesadilla while skiing out in Colorado some years back. In fact, I think I ultimately had 5 of them (on different nights).

cbayer (118,880 posts)    Thu Mar 14, 2013, 05:08 PM

10. My favorite is to put the whole tortilla flat in a cast iron skillet with some oil and/or butter.

Then put everything you want on top of that. Cook until browned to the preferred degree and fold it over last.
 
If you need to do several, they keep well in a warm oven, but I just like to cut them up and serve them as they come out of the oven, nibbling on my own while I continue to work. This also allows you to make them to order, so I usually have a variety of ingredients and take orders.
 
As far as the cheese, anything that melts is good with me. I also like caramelized onions and tomatoes that I have gotten much of the juice out of by slicing and salting beforehand.

guardian (2,162 posts)    Thu Mar 14, 2013, 08:28 PM

11. My way

Fry in a pan with Pam

Blend of Monterey Jack and some Sharp Cheddar and/or American Cheese
Some chopped green onion
Garlic salt to taste
Cook till chees partially melted, flip and cook other side

Serve with salsa of your choice

pinto (97,041 posts)    Thu Mar 14, 2013, 10:39 PM

12. I like a simple quesadilla. Large flour tortilla, cheese, folded and toasted both sides.

Cut into three wedges, like pizza. Works as a side for any meal or a snack. I use a cast iron skillet with butter. Usually sharp cheddar 'cause that's what I have on hand.
 
Sometimes I'll load them up and make a meal of it but I really like them as is - cheese and tortilla.

dem in texas (50 posts)    Fri Mar 15, 2013, 02:07 PM

13. Bacon and Cheese Quesadilla

Two large flour tortillas
3 or 4 pieces of bacon fried crisp
Cheddar or Cheddar/Monterey Mixed Grated
Chopped Green onions

Sprinkle grated cheese on one flour tortilla
Break the bacon into smaller pieces, lay on the cheese
Sprinkle some green onions

Put other tortilla on top

Fry in lightly oiled heavy skillet on medium high heat until brown on one side, turn over, brown other side.
 
Place on plate, cut in quarters, serve with guacamole, sour cream and Pace's picante sauce
 
Bueno!

<<<has no opinion on quesadillas; has probably had them without knowing what their name was, noticing nothing either bad or good about them.

[JohnnyReb]

I would prefer a thick slice of roast beef on white toast.

[GOBUCKS]

For a minute, I thought this was another Rachel Corrie thread.

[Dori]

For a minute, I thought this was another Rachel Corrie thread.

ewwww.....  

[ChuckJ]

I would prefer a thick slice of roast beef on white toast.

My DUmp recipe for that…

First you get a slice of bread. It can not be any bread. It must be a slice of Par'du that is made with organic white flour by small, older people who wear funny looking hats.

Take preheated cast iron skillet and add a dollop of Beurre d'Isigny.

Place the bread in the pan with the bottom crust facing south unless you are in the northern hemisphere in which case the bottom crust should be facing east.

Toast both sides of the bread until each side is almost Tuscan tan in color.

Remove the toast from the pan and place on a saucer with the bottom side of the toast down.

Take roast beef that is from beef obtained from free-range cattle and that has been slow roasted and sliced very thin. Carefully layer roast beef slices upon the toast beginning at the lower left corner of the toast and moving to the upper right corner.

Wild mild milkcap mushrooms may be added if desired.

Sauce may be added as long as it has a foreign sounding name.

[NHSparky]

These people can't assemble tortillas and cheese, yet we're supposed to defer to their soooooper-genius knowledge in all matters relating to our every aspect of our every lives?

Yeah, color me unimpressed.

[Ptarmigan]

M'kay.

[vesta111]

M'kay.

Poor Cooks Pizza.

Heat the flour tortillas in cast iron pan,   Remove and heat up more.

Add a small amount of canned or Jared pizza sauce add cheese, toppings  and a bit more cheese.

Place in oven 325 until cheese melts.   Remove from oven, taste, throw all in trash and call Domino's.