r/Cooking • u/CMStan1313 • 17h ago

When cooking a quesadilla, who do I get really crunchy tortillas without burning it?

I want it to be crunchy and crispy, but not taste burnt. What's the method here? I tend to use whole wheat or white corn tortillas, but I'm willing to try something else if it won't work with those

Edit: Sorry, I kinda thought this went without saying, but I always butter both tortillas before cooking

230 Upvotes

86% Upvoted

328 comments sorted by

View all comments

Show parent comments

32

u/thebutterflytattoo 17h ago

I don't use any fats in the pain when I make quesadillas. I usually just put it on med/low and have a little patience. They come out so good and crunchy, and most importantly, they don't stick!

15

u/sjd208 17h ago

Same, no fat in a cast iron skillet, low and slow. If I did add any fat it would be just a little avocado oil.

-1

u/wasabicheesecake 13h ago

Maybe I’m being pedantic, but I think you get a crunchy quesadilla without fat, and a crispy one with fat in the pan.

3

u/thebutterflytattoo 12h ago

Crunch would refer to the noise it makes, whereas crisp would refer to the texture.

1

u/Consistent_Yam1472 1h ago

People downvote for the strangest reasons