Salsa-Slathered Tortillas: Quesadillas are common street foods, but people can also enjoy them as a snack or lazy meal at home. Generally, people top tortillas with cheese and cook them on a griddle, creating the perfect contrast between the toasted tortillas and gooey cheese. Street carts, fast food establishments, and Mexican restaurants offer numerous types of quesadillas today.
In addition to salsa, sour cream, and guacamole, you can enhance the flavors by dipping tortillas in salsa before adding them to the hot tortillas.
When assembling the quesadilla over the griddle, add the salsa to the top tortilla before immediately flipping it. As soon as the cheese has melted, the quesadillas will stick together for a mess-free flip.
The heat from the griddle caramelizes the vegetables and imparts a toasty, bubbly texture to a tortilla.
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Salsa-Slathered Tortillas: Tips for cooking
While folding a single tortilla may appear easier than folding two full tortillas, folding gives you more room to flip. You will need a flat-top or pancake griddle to flip a quesadilla with sandwiched tortillas. Corn tortillas remain as pliable and crisp as flour tortillas due to their hydration and softening properties.
Shredding a fresh block of semi-hard cheese makes for optimal melting and flavoring. The pull-apart rounds of Mexican white cheeses like Oaxaca and Chihuahua are particularly convenient for making quesadillas.
Both red and green salsas will enhance Tostales with umami zestiness. You can buy a variety of store-bought varieties or make your own with just a few whirrs.
