"It's not rocket science to make a simple quesadilla, but I've got a few tricks that take it over the top! While traditional Mexican quesadillas use corn tortillas and Oaxaca cheese, I usually go for a Tex-Mex quesadillas with flour tortillas and a blend of shredded cheese. It comes out crispy on the outside, gooey in the center, and ready in under 10 minutes:"
"I've tested a lot of methods over the years and here's why you'll love this one: Crispy without burning. A hot skillet and a light drizzle of olive oil give you that golden brown exterior. Ready in minutes. It takes just 2 minutes of prep time and about 5 minutes of cook time! Filling is flexible. Use it as a base cheese quesadilla, or load it up with veggies, chicken, or beans!"
The recipe produces a quesadilla that is crispy on the outside and gooey in the center, ready in under ten minutes. A hot skillet and a light drizzle of olive oil create a golden-brown exterior without burning. Prep time is about two minutes and cook time roughly five minutes. The filling can be simple cheese or expanded with sautéed vegetables, chicken, or beans for added substance. Corn tortillas offer a traditional, gluten-free option while flour tortillas suit Tex-Mex preferences. Reader reviews praise the flexibility and flavor, noting easy additions like sautéed onions, peppers, spinach, black beans, avocado, and cilantro.
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