This is what happens when a pizza and a quesadilla meet down in the van by the river for a little late night action: Cheesy, greasy, crisp-edged glory.
'quesadilla' on Serious Eats
Basic cheese-and-tortilla quesadillas are a quick snack, but by adding simple ingredients like sweet sautéed zucchini, smoky chipotle chiles, and shredded roast chicken, they become a weeknight meal that still takes almost no time to make.
Turkey and Brussels sprouts are a natural pair that should be brought out more than once a year. In this recipe, we combine them with gooey melted cheese and pickled jalapeños in a light and crispy quesadilla.
Crispy quesadillas stuffed with cheeze, chorizo, and ramps.
Freshly made, crisp tortillas, filled with chicken, gooey cheese, and a tomatillo salsa make a fun and fast weeknight dinner.
Crispy fried quesadillas made with leftover roast turkey and canned black beans.
The heat and earthiness of the Hatch chilis are a great match to the citrus tang of the chicken thighs in these cheesy quesadillas.
What can be better than combining fresh crab meat, avocado, and cheese? This simple dinner is also served with a tomato and avocado concoction on the side to round it out.
Squash blossoms are the only flowers I genuinely love cooking, probably because they can take the abuse. But while they don't have to be treated like dainty little treats, you also wouldn't want to completely cover up their flavor. Making a squash blossom quesadilla requires some restraint.
[Photograph: Jennifer Olvera]...
Think of it as a spanakopita minus the fussy phyllo, with all of those great eggy, cheesy Greek flavors crisped in a flour tortilla. Even if the ingredients list looks a little long for a quesadilla, the prep time is just a few minutes, simply a matter of softening garlic, onions, and scallions, wilting spinach, and mixing in an egg white, feta, and yogurt.
A vegetarian option filled with cheese and jalapeños.
Cheese is the obvious answer to what goes inside a quesadilla. Freshly roasted tomatoes are a little more counterintuitive, when we're talking cheap and when the season is winter. But pints of cherry tomatoes are relatively flavorful, even in January, and roasting them brings out all their sweet fruity tones—so much so that a bite into one of these quesadillas could almost transport you to summertime. A dollop of herbed sour cream on top brings all the flavors together and makes the presentation plenty attractive to serve to a guest.
On its own, this filling would make a superb side dish; the briny and salty feta cheese play a perfect foil against the savory greens. But slipped inside a corn tortilla and griddled, along with a few cubes of diced mozzarella, the whole thing melts into an oozy, satisfying dinner.
Mexican chorizo is rendered until crisp; stacked with bitter-sharp watercress leaves; and finished with salty queso cotija and cheddar cheeses. Then, the quesadilla is crisped until the shell is hard and the cheese inside is soft and runny. It's a great way to update your quesadilla routine.
I'm not always a huge fan of quesadillas, especially the ones that shun fresh masa and just use a folded flour tortilla. But I realize that they do have their place. Take this recipe from the blog Closet Cooking. At first glance it looks like just a really basic version, but it doesn't taste like one at all. It's the small details here that make for a more flavorful meal.
"These suckers are cheesy, greasy, and spicy: that perfect trifecta." [Photographs: Nick Kindelsperger] Kimchi plus melted cheese and tortillas—this shouldn't work. It doesn't even sound that appealing. I told fellow Dinner Tonight contributor Blake about this recipe and he looked...
Another week, another story of over-purchasing. This time the culprit was enchiladas verdes, leaving me with a plethora of excellent Mexican ingredients. On the spur of the moment, while I already had the grill going, I assembled them into quesadilla...
No, not the ones with shredded Monterey jack and flour tortillas. I gave those up years ago. These Diana Kennedy-approved quesadillas are made from masa (the Spanish cornmeal dough in tortillas, tamales, arepas), stuffed with Oaxaca cheese and strips of...