How to keep quesadillas from falling apart?

Spread ¼ cup (25 grams) of cheese over the tortilla . You will be adding the rest of the cheese later; the two layers of cheese will help "glue" the quesadilla together.

What is a 2 tortilla quesadilla called?

What is a Sincronizada ? You're likely already familiar with a quesadilla, but this tortilla-based dish has specific qualities that make it unique. Its name – meaning synchronized – refers to 2 tortillas that are sandwiched together, rather than folded.

How do you get tortillas to stick together for quesadillas?

To get a folded-in-half tortilla to stick together without cheese, try eggs . Put the open tortilla in the pan, then pour a thin layer of beaten eggs on top. Cook slowly until the eggs start to solidify but are still wet on top. Then fold the tortilla in half.

How to make quesadillas taste better?

Instead, it's much better to cut, chop, or shred the fillings into bite-size pieces before tossing them together with the shredded cheese , so that everything forms a single cohesive filling when the quesadilla cooks. Think of it as the cosmic oneness theory of quesadillas.

Do you cook quesadillas on high or low heat?

Tortillas burn easily, so you want to fry your quesadillas on medium heat . It takes about a minute to a minute and a half to get each side crispy and golden--and your cheese will be perfectly melted, too. To make multiple quesadillas, use a pancake griddle or a grill pan. You're welcome.

Can you use two tortillas for a quesadilla?

Use one tortilla per quesadilla . Then fold it over on itself to create a half-moon shape. You can make two quesadillas at once this way, nestled in the pan with their folded sides next to each other. Giant, round quesadillas made with two tortillas are too tricky to flip and slice.

How do you flip a quesadilla?

Once you have the tortilla all folded up, place it in a hot pan, griddle or panini press. I cooked mine in a pan, so I used a spatula to slightly flatten and flip the quesadilla . Cook until browned on both sides and enjoy with whatever toppings you want.

Are quesadillas made with two tortillas?

The first method involves a single tortilla that's filled with cheese and other ingredients, then folded into a half-moon shape. The second method involves piling all your ingredients on top of one tortilla, then sandwiching it with a second tortilla.

Chicken and Poblano Quesadillas With Guacamole Recipe

Submitted by diner524

"An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles."

Download

photo by rpgaymer

Ready In:: 35mins
Ingredients:: 17
Serves:: 4-6

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ingredients

Paste
2 large garlic cloves
1 jalapeno pepper, stem removed
1 cup tightly packed fresh basil leaf
3 tablespoons extra virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
¹⁄₂ teaspoon fresh ground black pepper
2 large boneless skinless chicken breast halves (about 8 oz. each)
Guacamole
2 Hass avocadoes, pitted and skins removed
1 tablespoon fresh lime juice
2 medium garlic cloves
¹⁄₄ teaspoon kosher salt
1 tablespoon finely chopped fresh cilantro
¹⁄₈ teaspoon fresh ground black pepper
2 medium poblano chiles, stems removed
4 flour tortillas (10 inches)
2 cups grated monterey jack cheese

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directions

In a food processor, mince the garlic and jalapeno. Add the remaining paste ingredients, process until smooth. Smear the paste on all sides of the chicken breasts. Cover and refrigerate for 3 to 4 hours.
In a medium bowl, mash the avocado with the back of a fork and immediately add the lime juice; mix well. Roughly chop the garlic,
then sprinkle the salt over the garlic and, using the side of a knife, crush the garlic with the salt until you create smooth paste. Add the
garlic mixture, cilantro, and pepper to the bowl. Mix well.
Grill the chicken breasts over direct medium heat (350°F to 450°F), until the juices run clear and meat is opaque in the center, 10 to
15 minutes, turning once and swapping their positions as needed for even cooking. At the same time, grill the poblano chiles over direct medium heat until evenly charred on all sides, 7 to 9 minutes, turning as
needed. Remove from the grill and allow to cool. Cut the chicken breasts into thin slices. Peel away the charred skins from the chiles; roughly chop the flesh.
Lay the tortillas a single layer on a work surface. Evenly divide the chicken, chiles, and cheese over half of each tortilla. Fold the empty half of each tortilla over the filling, creating a half-circle, and press down firmly. Grill the quesadillas over direct medium heat until well marked
and the cheese has melted, 4 to 6 minutes, turning once and swapping their positions as needed for even cooking. Allow the quesadillas to cool for a minute or two before cutting into wedges.
Serve warm with the guacamole spooned on the top of each wedge.

Questions & Replies

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Reviews

So, so good! The marinade was the real star of the recipe, and I'm glad I took the time to marinate the chicken overnight- it really made a difference. I loved the guacamole as well. I don't have a grill, so I cooked the chicken on the foreman grill, and then later cooked the quesadillas on a frying pan coated with cooking spray. It worked fine, although I'd love to try making these on a grill! [Made & Reviewed for PRMR]

See Also
Skillet Chicken With Mushrooms and Caramelized Onions Recipe

rpgaymer

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RECIPE SUBMITTED BY

diner524

Trinity, 48

106 Followers
481 Recipes
66 Tweaks

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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Chicken and Poblano Quesadillas With Guacamole Recipe - Food.com (2024)

ingredients

Paste

Guacamole

directions

Questions & Replies

Reviews

RECIPE SUBMITTED BY

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FAQs

How to keep quesadillas from falling apart? ›