Cheddar, Bacon, and Scallion Quesadillas

Published March 1, 2005.

Why this recipe works:

For a quesadilla recipe that was authentic in spirit 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 returning them to the skillet until they were well… read more

For a quesadilla recipe that was authentic in spirit 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 returning them to the skillet until they were well browned and the cheese was fully melted. Not yet satisfied that our quesadilla recipe was speedy enough, we made the process even more convenient by switching to small 8-inch tortillas and folding them in half around the filling. This allowed us to cook two at a time in the same skillet, and the fold kept our generous cheese filling from oozing out.

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Makes 2 folded 8-inch Quesadillas

Use a light hand when seasoning with kosher salt, as the cheese itself is rather salty. Cooling the quesadillas before cutting and serving is important; straight from the skillet, the cheese is molten and will ooze out. We advise against using sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. Serve the quesadillas with salsa, guacamole, or sour cream. Finished quesadillas can be held on a baking sheet in a 200-degree oven for up to 20 minutes

Ingredients

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