Appears in Cook's Illustrated March/April 2005, America's Test Kitchen TV
We wanted our quesadillas to highlight what's really important: perfectly browned tortillas and luscious cheese.
Quesadillas are best when not overcrowded with complicated fillings. We wanted a simple toasted tortilla, crisp and hot, filled with just the right amount of cheese. We kept the tortillas crisp by lightly toasting them in a dry skillet. We ...