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

FAQs

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

My only other word of advice is to keep it simple with the fillings. Stick to just a few ingredients and only use about 1/2 cup or so per quesadilla. The melted cheese will hold the filling in place once the tortilla is folded and help prevent it from tumbling out on the plate.

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.

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.

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. Once you have the tortilla all folded up, place it in a hot pan, griddle or panini press.

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.

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.

Are quesadillas better with corn or flour? ›

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.

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

Starting from one of your cut corners, fold each corner in so each filling has its own little pocket. Press it in a panini pan or cook it on a heated skillet on both sides. Cut it in half. Enjoy a warm melty quesadilla with all the ingredients in every bite.

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.

With the sides folded in, use your thumbs to bring up the bottom of the tortilla. This is almost like wrapping a present; tuck in the ends while bringing up the bottom flap. Bring up the bottom of the tortilla and pull it tightly. Roll the bottom of the tortilla tightly.