PrintQuesadilla dilemma!
I'd heard the Salton Santa Fe Quesadilla Maker was a snap to use, and I couldn't wait to play with my new toy. But after three soggy failures, each leaving a yucky mess in its wake, I banished it to the back of the counter.
Anybody have one of these? Any advice?
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8 Comments:
Take it back where you bought it. Cast iron skillet, small plate, 2LB can of something. Crispy every time. Viola!
JerzeeTomato at 8:39PM on 04/13/07
Take it back. use a skillet, cast iron or not. Cut it with that pizza wheel in the back of your drawer.
dksbook at 9:33PM on 04/13/07
a nonstick griddle works well for me,we made chicken-bacon ones with fresh salsa for my daughter's birthday &they were great. anything that won't do what it's s'pose to i'd take that sucker back! peticook
peticook at 10:37PM on 04/13/07
Got one for Christmas a long time ago. Was stunned at how poorly it compared to any decent restaurant offering. Finally figured out restaurants don't have quesadilla machines.
TikiPundit at 8:32AM on 04/14/07
I've never even heard of a quesadilla machine, and can't figure out why you'd need one. Skillet is what everyone used in Mexico when I lived there. I agree with other folks, return it, and put your money towards tortillas, cheese, and avocados!
megnut at 9:21AM on 04/14/07
Thanks for all the great advice. I've had the blasted thing too long for me to return it, so I'll display it as a reminder of Impulse Purchases Gone Terribly Wrong.
Question: Oil on the skillet? How much?
baboo at 10:23AM on 04/14/07
Brush it on with a pastry brush. Try some flavored oils for added depth. I still say cast iron does the best. But I am sure any skillet would work.
JerzeeTomato at 12:25PM on 04/14/07
Soggy? Def return it. My cousin has a quesadilla machine also and it makes the chewy rubber like quesadilla's. I use a cast iron griddle and it comes out great everytime.
spaghetti at 5:10PM on 04/14/07