Appears in Cook's Illustrated March/April 2005
We wanted our quesadillas to highlight what's really important: perfectly browned tortillas and luscious cheese.
For a quesadilla recipe that was delicious yet also quick enough to make a satisfying snack, we kept the tortillas crisp by lightly toasting them in a dry skillet and then filling them with cheese, lightly coating them with oil, and returni...