A sandwich of flour tortillas stuffed with ooey gooey cheddar and Monterey Jack cheeses, protein-rich black beans, and all the Tex-Mex veggies you can handle – these Quesadillas are certainly cause for a fiesta.
People always dream of that moment you pull apart a pizza. When you grab a slice and the cheese dangles down, resolutely holding onto its brethren below. Then the ecstasy of holding the slice aloft, high above your mouth, so that the sharp end can descend upon your tongue.
And that’s all fine and good but where’s the love for the quesadilla?
The same thing happens when you have liftoff for this Mexican treasure. Pull it apart from the tortilla-enshrined cheesy goodness and you will see the mix of cheddar and Monterey Jack hold on to the wedges whence it came. You, too, can hold it aloft as your eyes and your mouth expand to take it all in.
If this hasn’t happened to you when you eat quesadillas then you’re clearly making them the wrong way. Thank goodness you have this recipe to consult. Everyone deserves the trail of cheese when they eat pizza, and yes, even when they eat quesadillas.
Why is my quesadilla soggy?
The simple answer is that there is too much moisture. If you’ve packed your quesadilla with lots of watery veggies and didn’t try to absorb the excess moisture with a paper towel, then you’re probably gonna end up with soggy Mexican food. Same thing goes for the beans. Also, hold off adding the quesadilla to the pan until it has fully warmed up. If you add it prematurely, you won’t get a crispy quesadilla. Then let it cook for the entire duration as laid out in the recipe. Also, don’t skimp on the cheese on the bottom layer. It will hold the tortillas together and create a crispy base. Last, let the poor quesadilla rest before you bite into it. It will stiffen up slightly, which sounds like what you want.
How do I prep and store my quesadillas?
Seeing as how there are quite a few ingredients at play here, you can prep these quesadillas by simply chopping up the veggies and grating the cheese then storing them individually. To store the finished quesadillas or any leftovers you may have, let them cool completely then store them in an airtight container or wrap them in aluminum foil and keep them in the fridge for up to three days. You can also freeze them. I recommend double wrapping them in plastic wrap then aluminum foil (or wrapping once then putting them in an airtight container). They should keep for two months. Let them thaw overnight in the fridge to maintain their texture.
Serving Suggestions
You may have noticed meat has gone AWOL in this quesadilla. But that’s OK; you can still add Mexican Pulled Chicken if you so desire. Follow this recipe to learn how. Seeing as how you’re on this recipe, you clearly like layered Mexican food. So why not make this Easy Mexican Lasagna? Layers of corn tortilla provide a bunk bed for ground beef, green chilis, black beans, and so much more. And if you really want to get cheesed off, you can dip your already-cheesy quesadilla into The Best Queso Ever (Mexican Cheese Dip).
Quesadilla
Ingredients
- 8 8-inch flour tortillas
- 1 1/2 cups grated sharp cheddar cheese
- 1 1/2 cups grated Monterey Jack cheese
- 3/4 cup cooked black beans drained and rinsed
- 1/2 red bell pepper diced
- 4 scallions thinly sliced
- 1/2 cup corn kernels thawed if frozen
- 2 jalapeño peppers thinly sliced
- Homemade salsa or salsa verde for serving
- Pico de gallo for serving
- Guacamole for serving
- Sour cream for serving
- Chopped fresh cilantro for garnish
Instructions
- Prepare your workspace by laying the tortillas flat on a clean surface.
- Mix the cheeses in a bowl, combining the cheddar and Monterey Jack.
- Assemble the quesadillas by sprinkling half the cheese on one side of each tortilla, then adding black beans, red bell pepper, scallions, corn, and jalapeños. Top with the remaining cheese and fold the tortillas.
- Cook the quesadillas in a heated skillet until the cheese melts and both sides are golden brown, adjusting heat as necessary.
- Serve the quesadillas hot, cut into wedges, with your choice of salsa, pico de gallo, guacamole, sour cream, and a sprinkle of cilantro.
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