Thought i would ask here real quick, we have a quesadilla maker, All i know to do is use it to melt ceddar between two torillas, they end up like crackers, pretty gross not even ooze cheese. i just use straight sharp cheddar, maybe i need different cheese or more of it, I don't have chicken thawed out what else do you throw in there???
THAnks!!! Just needed to spice u p our dinner. For those that asked, it's lilke a waffle iron kind of. you plug it in and the two plates heat you put your stuff in between and the plates heat it up. Mine makes little designs like a cactus and sombrero.
For cheese I like mozzarella and Monterrey Jack - they melt nicely together.
You can add any cooked shredded meat or diced sandwich meat (chicken, or ham).
For veggies you can try mushrooms, a bit of diced onion, peppers, etc,
cilantro
green onion
canned jalepeno (husband's quesadilla, not mine)
tapatio sauce
do a blend of moterey jack and cheddar
They make quesadilla MAKERS? I use a large pan with a little butter rubbed on each side of the tortilla once it's warm. Toasty with melty cheese. I cut it with a pizza cutter. Made quesadillas just the other day. So yummy. I liked it with the sharp cheddar. Mine were NOT at all crispy. Just the outside was toasty. My dad makes his quesadillas on the grill.
I wish my Mexican Grandmother were alive for me to tell her about a special "Quesadilla maker" and the ingredients you all put in them..
Totally awesome.
For a veggie quesadilla, try a layer of refried BLACK beans, then a layer of mashed (cooked) sweet potatoes, cooked onions, and monterray jack cheese. SOOO good!
And I also make salmon quesadillas - just use cooked salmon instead of chicken. It's great with a peach/pineapple salsa.
For meat, you can use cooked steak thinly sliced, seasoned and cooked pork, chicken, or shrimp.
The quesadillas I usually make are shredded chicken, spinach, onions, artichokes, rotels, cheddar and jack, sometimes some artichokes and black olives. Then I serve with sour cream, pico de gallo (just whip it up yourself if you'd like with diced tomatoes, onions, green onions, cilantro, a little jalepeno pepper and lime juice), guacamole or sliced avocado, salsa. Definately not just cheese. And sharp is fine if you have other stuff in it, but it will be more greasy than medium or mild. No big deal (it's just cheese) but you want other stuff in it to kinda keep it from getting too greasy to enjoy eating.
Red, green or yellow peppers, grilled onions, shredded beef or pork, crisped bacon, cooked shrimp, green chilies, tomatoes, salsa, and yes, you can try different cheeses, go with ones your family likes. Blue cheese is good with bacon, pepperoni and mozzarella and a little pizza sauce are another combination, and if you want to try a sweet version slice up some apples thinly, layer with cheddar and a sprinkling of cinnamon sugar.
it's actually the addition of other ingredients that will soften them (the quesadillas) up a bit, or you can make a little salad with dressing and serve it on top of the quesadilla...I was served one in a restaurant this way and have used the idea ever since.
Oh, and I prefer corn tortillas to flour ones, they add more flavor, but do make the apple one on flour.
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I have used can chicken mixed with a sprinkle of taco seasoning. Then top with shredded Mexican style cheese. Sometimes I put refried beans in there too!
When I make quesadillas I use Tostitos nacho cheese / salsa dip almost like making a pizza - a thin layer to start then chicken cooked in salsa then top with shredded "mexican blend" cheese...
Use grated Mexican, co-jack, or cheddar-jack cheese....I would use cooked chicken or ground beef chopped or scrambled fine....maybe some diced sweet peppers, thinly sliced green onions, mushrooms......serve with picante sauce, or salsa, and sour cream.......Oh yeah, I forgot about retried beans....don't try to use all this at once.....probably a limit of three ingredients at a time at the most...and you might do better with the skillet as someone suggested...no "cracker" tortillas!
I have one of these makers too and have decided it's much easier to just make them in the skillet. Honeslty it makes much better quesadillas that way. The maker, like you said, just turns the quesadilla's into "crackers". I've tried putting more filling in like vaggies and chicken or steak and the maker just can't handle the load :o) I say scrap it and make them in the skillet!!!
