Sunday: How To Make a Perfectly Crispy Quesadilla (the Secret’s in the Water)

Damn, it’s been a long since I bought a package of tortillas. Way, way too long — because I made a seriously good quesadilla.

photo-6It’s a matter of market demand: The average grocery store here (in Manhattan, at least) is more likely to stock great, locally-made pita or lavash bread than tortillas, and not to be a snob about it, but I haven’t touched Mission brand tortillas in years.

So I was intrigued to discover these La Tortilla Factory Smart & Delicious Tortillas at a health food store in my neighborhood. Sure, I’d take a large, white, almost-devoid-of-nutritional-value, giant burrito-sized tortilla over this low-carb, high fiber, whole wheat option, given the choice, but at least these tortillas are from a smallish company based in California. Read: Potential.

photo-5This is going to sound counter-intuitive, but the secret to a lovely, golden-crisped quesadilla, I was taught years and years ago, is to run the tortilla under a light stream of water just for a few seconds on each side, so the tortilla is damp. I don’t know the science of why this works, but it works.

photo-4A quesadilla can really be a kitchen sink dish — leftover chicken, spinach, fresh vegetables, etc. You can really throw in anything so long as its diced small enough and there’s enough cheese to bind it all together. In addition to cheese, I added some diced onion and tomato, a light smear of beans and wilted spinach. On top, I finished it off with a dollop of plain yogurt (sour cream alternative that was already in the fridge) and an excess of simple guacamole, which goes something like this:

Simple Guacamole

Ripe avocado, check.
Lemon juice squeeze, check.
Salt and pepper shake, check.

Mash, mash, mash.

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