If you love tacos but crave something extra cheesy and crispy, let me introduce you to the birria quesadilla—a glorious ...

This twist on a versatile classic adds chopped green chiles, epazote, and melty oaxaca cheese to a chicken quesadilla for an ...

Place a tortilla on top of the cheese, then press down with a spatula and cook for 3–4 minutes, or until the underside is golden. Flip over the quesadilla and cook for a further 3–4 minutes.

The best quesadilla maker is the George Foreman Electric Red Quesadilla Maker. The 10-inch size is perfect for a snack or meal, and the nonstick coating makes it easy to both remove and clean while ...

Top with the cheese and onions. Brush the edges of the ... Bake for 10 minutes or until the filling is hot. Cut each quesadilla into 4 wedges. Serve with additional picante sauce.

These tortilla turnovers filled with cheese come from Xochimilco market, 20 miles or so from the centre of Mexico City. These quesadillas are made from blue corn and ooze with melted cheese and ...

Sprinkle 2 oz of cheese over the beans on each tortilla. Fold the tortillas in half to cover the filling. Cook for 3 minutes on one side, or until brown and crispy. Flip the quesadilla and cook ...

I’ve dabbled with something akin to a chicken quesadilla from time to time, usually just putting a tortilla in a pan, adding green peppers, cheese, onions and cooked chicken, then layering a second ...

To assemble quesadillas, with darker side of scallion pancake facing up, top one half of pancake with one-quarter of cheese and one-quarter of mushrooms. Fold other half over to create a half moon.