Hello Margaret, I would be happy to share a simple and reliable method with you. Making a quesadilla that is beautifully crisp on the outside while ensuring the cheese melts completely comes down to two key things: temperature control and how you layer the ingredients.
For the ingredients, cooked shredded chicken, such as leftover rotisserie chicken, is ideal. For the cheese, freshly grated Monterey Jack, mild cheddar, or Oaxaca will give you the creamiest melt, as pre-bagged cheeses often contain anti-caking agents that hinder melting.
Here is the best way to assemble and cook it in the pan:
1. Use medium-low heat: Place your skillet over medium-low heat. Cooking on too high a heat is the most common mistake, as it browns the tortilla before the cheese has a chance to fully melt.
2. Lightly grease the pan: Add just a light brush of butter or neutral oil to the pan. Too much grease will make the tortilla soggy rather than crisp.
3. Layer properly: Place one large flour tortilla in the pan. Spread a layer of shredded cheese over one half of the tortilla, add your warmed chicken on top, and finish with another layer of cheese. Having cheese on both the top and bottom of the chicken acts as a glue that seals the quesadilla.
4. Fold in half: Fold the empty half of the tortilla over the filling to form a half-moon shape. This shape is much easier to flip cleanly than using two separate tortillas.
5. Cover briefly: Place a lid over the skillet for about one to two minutes. The trapped heat will melt the cheese quickly from the top.
6. Flip and finish: Remove the lid, check the bottom, and once it is golden brown and crisp, carefully flip the quesadilla over. Cook the other side uncovered for another one to two minutes until crisp.
Let it sit on a cutting board for about a minute before slicing into wedges so the melted cheese sets slightly. I hope this helps you make a wonderful dinner!
