Thanksgiving Quesadilla (Turkey Quesadilla) Recipe - The Cookie Rookie® (2024)

FAQs

How to make a soggy quesadilla crispy? ›

Toasting both sides of the tortillas takes an extra minute of your time but the results are more than worth it. It gives the tortilla a chance to better crisp up, withstanding any soggy fillings you might add. It makes the quesadilla easier to eat and easier to dunk in salsa, sour cream, and guacamole.

What makes a quesadilla a quesadilla is the use of a tortilla and cheese. The tortilla is traditionally made of corn, although some modern variations use flour tortillas. The cheese is usually melted inside the tortilla, and additional fillings such as meat, vegetables, or beans can be added.

1 quesa of ground turkey quesadillas contains 385 Calories. The macronutrient breakdown is 44% carbs, 25% fat, and 31% protein. This is a good source of protein (52% of your Daily Value).

Too much fat will make your quesadilla soggy instead of crispy. Use just enough to coat the bottom of your skillet — about 1/2 teaspoon of butter or oil. Warm it in the skillet over medium to medium-high heat. Add the tortilla and top with cheese.

I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your 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.

If using oil, try going for a lighter oil, such as canola or vegetable oil; olive oil will give the quesadilla too strong of a flavor. Place the tortilla on the skillet once the butter has melted. Make sure that the butter is spread evenly across the surface of the pan.

Simply slice a tortilla halfway through, add different fillings to each of the four quadrants, do some folding, brown it in a pan and voilà! You have a delicious, healthy lunch ready in minutes.

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.

How to spice up a cheese quesadilla? ›

Try adding cooked chicken, beef, or veggies for added flavor and nutrition. Black beans, corn, and fresh herbs also make great additions. What block cheese is best for quesadillas? If you prefer to grate your own cheese, choose a block of Monterey Jack, cheddar, or Colby Jack.

Taco Mayo 3-cheese Quesadilla Chicken (1 serving) contains 42g total carbs, 40.6g net carbs, 28g fat, 37g protein, and 569 calories.

There are 1255 calories in 1 serving of Taco Bell Quesadilla Cravings Box - Grilled Chicken.

There are 754 calories in a 1 serving serving size varied on diameter and count of quesadila (205.000g) serving size of Restaurant, Mexican, cheese quesadilla. The calorie breakdown is 56% fat, 26% carbs, and 17% protein.

To make tortillas crispy on the stove, you can either fry them in a skillet or bake them in the oven. For frying, preheat a skillet with a small amount of oil, cook the tortillas until blistering but still soft, flip and fold to form taco shells or continue cooking for flat tostadas until golden and crisp.

Bake tortillas for 5 minutes, then turn tortillas using spatulas or tongs, rotate the cookie sheets, and bake for 3 to 6 minutes longer until tortillas are crispy and light brown.