Thanksgiving Quesadilla (Turkey Quesadilla) Recipe - The Cookie Rookie® (2024)

FAQs

How to make a soggy quesadilla crispy? ›

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

What makes a quesadilla a quesadilla is the use of a tortilla and cheese. The tortilla is traditionally made of corn, although some modern variations use flour tortillas. The cheese is usually melted inside the tortilla, and additional fillings such as meat, vegetables, or beans can be added.

1 quesa of ground turkey quesadillas contains 385 Calories. The macronutrient breakdown is 44% carbs, 25% fat, and 31% protein. This is a good source of protein (52% of your Daily Value).

Toasting both sides of the tortillas takes an extra minute of your time but the results are more than worth it. It gives the tortilla a chance to better crisp up, withstanding any soggy fillings you might add. It makes the quesadilla easier to eat and easier to dunk in salsa, sour cream, and guacamole.

I opt for butter over oil whenever possible, but this is one case where oil is better: Butter contains water, which means that your quesadillas will turn out damp and floppy. Oil is pure fat, so it browns tortillas impeccably, resulting in pleasantly crispy spots on the outside of your quesadilla.

Use one tortilla per quesadilla.

Then fold it over on itself to create a half-moon shape. You can make two quesadillas at once this way, nestled in the pan with their folded sides next to each other. Giant, round quesadillas made with two tortillas are too tricky to flip and slice.

If using oil, try going for a lighter oil, such as canola or vegetable oil; olive oil will give the quesadilla too strong of a flavor. Place the tortilla on the skillet once the butter has melted. Make sure that the butter is spread evenly across the surface of the pan.

Add one filling to each quarter of the tortilla. Now for the magic folding part of the hack. Fold each quarter over the next, working clockwise around the tortilla. I added the cheese in the middle to help seal the tortilla together.

Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

How do you keep quesadillas from falling apart? ›

To achieve this, simply dampen the edges of the tortilla with a bit of water before folding it. Remove from the pan and firmly press the edges together to create a tightly sealed quesadilla. How long do you wait to flip a quesadilla? Keep an eye on your cheese, other ingredients, and the bottom of the tortilla.

Taco Mayo 3-cheese Quesadilla Chicken (1 serving) contains 42g total carbs, 40.6g net carbs, 28g fat, 37g protein, and 569 calories.

There are 1255 calories in 1 serving of Taco Bell Quesadilla Cravings Box - Grilled Chicken.

There are 754 calories in a 1 serving serving size varied on diameter and count of quesadila (205.000g) serving size of Restaurant, Mexican, cheese quesadilla. The calorie breakdown is 56% fat, 26% carbs, and 17% protein.

To make tortillas crispy on the stove, you can either fry them in a skillet or bake them in the oven. For frying, preheat a skillet with a small amount of oil, cook the tortillas until blistering but still soft, flip and fold to form taco shells or continue cooking for flat tostadas until golden and crisp.

Working in batches if necessary, spread the tortilla wedges over the paper towel in a single layer, with an inch or so between the wedges. Microwave until the tortilla chips are crispy, but not burnt. The time will vary depending on the strength of your microwave and how many tortillas you are cooking.