A quesadilla is a popular Mexican dish made with tortillas filled with cheese and other ingredients. It’s quick and easy to make, but a common problem is that the quesadilla falls apart when you try to flip it or cut into wedges. There are a few simple tricks to help keep your quesadilla intact so you can enjoy it without making a mess.
Why Do Quesadillas Fall Apart?
There are a couple reasons why quesadillas are prone to falling apart:
Not Enough Cheese
The cheese is the glue that holds a quesadilla together. If there isn’t enough cheese melted between the tortillas, then there isn’t anything binding them together. The quesadilla will fall apart easily.
Tortillas Not Cooked Enough
If the tortillas are not cooked enough, they can be stiff and brittle. This makes them more likely to crack and break when you try to flip or cut the quesadilla. Be sure to cook each side sufficiently so the tortillas become softened and pliable.
Filling Unevenly Distributed
If the filling is clumped together rather than spread evenly over the surface of the tortilla, it can throw off the balance of the quesadilla. One side may be stuffed while the other side has minimal filling. This uneven weight distribution increases the chances of breaking.
How to Prevent Your Quesadilla From Falling Apart
Follow these tips when assembling and cooking your quesadilla to help keep it together:
Use Enough Cheese
Don’t skimp on the cheese! Make sure to sprinkle an even layer over the entire tortilla before adding any other fillings. Cheddar, Monterey Jack, queso quesadilla, and Oaxaca are all good melty choices.
Cook the Tortillas Well
Let each side of the quesadilla cook for 1-2 minutes over medium heat. Peek underneath to check that the cheese is completely melted and the tortilla looks toasted and no longer stiff.
Distribute the Filling
Evenly scatter any additional fillings like chicken, beans, or veggies so they are distributed evenly rather than clumped in one spot. This will help maintain an even thickness.
Brush with Oil
Lightly brushing the outside of the tortillas with oil will help crisp and seal the edges. Vegetable, olive, or canola oil all work well. Just wipe off any excess before cooking.
Press Down While Cooking
Use a spatula to gently press down on the quesadilla as it cooks. This helps the filling adhere and makes the quesadilla more compact.
Let Cool Slightly Before Cutting
Let the cooked quesadilla rest for 2-3 minutes before slicing. This allows the cheese to set up which binds everything together. Cutting into it immediately may cause the filling to ooze out.
Use a Pizza Cutter
A pizza cutter is the ideal tool for neatly slicing quesadillas without tearing the tortillas. A sharp knife can accidentally shred the tortilla edges as you cut.
Quesadilla Filling Ideas
While cheese is the basic filling, you can add almost anything to a quesadilla. Get creative with these flavorful options:
Classic Fillings
– Shredded chicken
– Refried beans
– Cooked ground beef
– Sautéed peppers and onions
– Sliced avocado
– Salsa
– Guacamole
Vegetarian Options
– Spinach
– Roasted sweet potatoes
– Black beans
– Corn
– Diced tomatoes
– Mushrooms
Breakfast Quesadillas
– Scrambled eggs
– Crispy bacon
– Breakfast potatoes
– Sautéed bell peppers and onions
Tips for Making Quesadillas on the Stovetop
The stovetop is the classic and easiest way to cook quesadillas. Follow these tips for success:
Use a Smaller Skillet
A 10-inch nonstick skillet is ideal so the quesadilla fills the pan. This helps it cook evenly and compress together. If the skillet is too large, the quesadilla can slip around.
Heat on Medium
Medium heat crisps the tortillas properly without scorching them. High heat may burn the outside before the inside melts.
Don’t Overfill
Piling on too many fillings can make the quesadilla thick and unwieldy. Stick to 2-3 fillings max for an even, manageable quesadilla.
Use Canola or Vegetable Oil
These oils have high smoke points so they won’t burn at medium heat. Olive oil can smoke and burn. You only need about 1 tsp brushed on the tortilla.
Cook 2 Minutes Per Side
Flipping once after 2 minutes ensures both sides get evenly crispy. You can press down with the spatula occasionally for even browning.
Wipe Out the Pan
Wipe out any burnt bits or excess oil from the pan between cooking each quesadilla. This prevents burning.
How to Make Quesadillas in the Oven
The oven is great if you need to make a lot of quesadillas at once. Here’s how:
Use a Sheet Pan
Line a sheet pan with parchment paper or foil for easy cleanup. Grease lightly with oil if not using a nonstick pan.
Bake at 400°F
Bake quesadillas at 400°F for 8-10 minutes until the cheese is fully melted and the tortillas are browned.
Add Toppings Before Baking
Top with shredded cheese, meats, veggies, etc. so the fillings heat through.
Broil to Finish
Broil for the last 1-2 minutes to crisp and brown the tops, watching closely to avoid burning.
Let Cool Before Cutting
Allow quesadillas to rest 5 minutes before slicing like you would for the stovetop method.
Freeze and Reheat
Pre-made quesadillas freeze well. Reheat frozen ones in a 300°F oven for 15 minutes.
Quesadilla Cooking Mistakes to Avoid
Prevent quesadillas from falling apart by steering clear of these common cooking errors:
Not Enough Cheese
Skimping on the cheese almost guarantees a mess. Use plenty to glue the tortillas together.
Cooking on High Heat
Too high of heat burns the outside before the cheese melts. Stick to medium heat.
Overstuffing
Overloading with fillings makes them prone to oozing out when cut. Show restraint.
Undercooking
Be patient and let quesadillas cook until nicely browned and crispy. Undercooked tortillas fall apart.
Not Letting Rest
Letting the quesadilla set for 2-3 minutes allows the hot melted cheese to solidify slightly and bind.
Using the Wrong Utensils
A sharp pizza cutter prevents shredding. Use a spatula to press down while cooking, not a fork.
Storing and Reheating Leftover Quesadillas
Made too many quesadillas? Here are tips for storing and reheating:
Let Cool Completely
Allow quesadillas to cool to room temperature before storing. This prevents condensation from soggy tortillas.
Wrap Tightly in Foil
Wrap cooled quesadillas tightly in aluminum foil. This prevents air exposure which can dry them out.
Refrigerate up to 4 Days
Store wrapped quesadillas in the fridge for 3-4 days maximum. The quality declines after that.
Reheat Gently
Reheat refrigerated quesadillas in a 250°F oven for 10 minutes until warm. Microwaving makes the tortilla gummy.
Freeze for Months
Freeze wrapped quesadillas for 2-3 months. Thaw overnight in the fridge before reheating.
Add Moisture When Reheating
Place a damp paper towel over the quesadilla while reheating to restore moisture and prevent drying out.
Other Types of Quesadillas
While flour tortillas are most common, you can make tasty quesadillas with all kinds of flatbreads and doughs. Get inspired with these ideas:
Corn Tortillas
Sub in corn tortillas for a gluten-free option with more corn flavor. Just heat them briefly so they don’t crack.
Flour Tortillas
Large burrito-size flour tortillas work well for bigger appetites. You can fit more filling.
Whole Wheat Tortillas
For added nutrition, look for whole wheat tortillas which have extra fiber and nutrients.
Spinach or Sun-Dried Tomato Tortillas
Flavored tortillas impart extra flavor into the quesadilla itself.
Naan Bread
Naan makes an interesting quesadilla with an Indian flair. Opt for garlic naan for more flavor.
Pita Bread
Pita folds easily over fillings to form a quick quesadilla pocket.
Lavash or Flatbread
Middle Eastern flatbreads like lavash work well in place of tortillas.
Sandwich Bread
In a pinch, use regular sliced sandwich bread. Just remove the crusts first.
Quesadilla Alternatives
If you feel like venturing beyond the classic quesadilla, try one of these fun variations:
Breakfast Quesadilla
Fill with scrambled eggs, cheese, bacon and sausage for a hearty breakfast.
Cheesesteak Quesadilla
Thinly sliced steak, peppers, onions, and cheese for a Philly twist.
Chicken Parmesan Quesadilla
Breaded chicken cutlets, tomato sauce and mozzarella cheese.
Taco Quesadilla
Seasoned ground beef, lettuce, salsa, and cheddar cheese for taco flavors.
Jalapeño Popper Quesadilla
Cream cheese, diced jalapeños, and crispy bacon.
Greek Quesadilla
Feta cheese, spinach, tomatoes, olives, and hummus.
Buffalo Chicken Quesadilla
Shredded buffalo chicken, blue cheese crumbles and ranch dressing.
Reuben Quesadilla
Corned beef, sauerkraut, Swiss cheese and Russian dressing.
FAQs
Get answers to common quesadilla questions:
Should you butter the outside of quesadillas?
Buttering the outside of the tortillas is optional but adds nice flavor from the melted butter. Use butter, olive oil, or canola oil lightly brushed on the outer tortilla.
What cheese is best for quesadillas?
The best cheeses for quesadillas are Monterey Jack, cheddar, Oaxaca, pepper jack, and queso quesadilla. They all melt well to bind the tortillas.
Can you make quesadillas without a skillet?
Yes, you can make quesadillas in the oven by baking them on a sheet pan at 400°F for 8-10 minutes until the cheese melts and tortillas are crispy.
Should quesadillas be crispy or soft?
Quesadillas are best when they have a contrast of textures – slightly crisp and browned on the outside, while soft and melty in the center.
Do you need to oil a skillet for quesadillas?
Lightly oiling the skillet helps the quesadillas brown evenly and prevents sticking. Use any neutral oil like canola or vegetable oil.
Conclusion
With the right techniques like using plenty of cheese, browning the tortillas, and evenly distributing the fillings, you can make perfect quesadillas that hold together for easy eating. Avoid common mistakes like undercooking, overstuffing, and using the wrong utensils. Feel free to get creative with fun flavor combinations beyond the classic cheese quesadilla. With the proper assembly and cooking methods, you can enjoy this tasty Mexican favorite without it falling apart.