Help, am having a problem cooking quesadillas

Unknown

I can't seem to cook a good quesadilla, simple as it ought to be. My main problem is getting the tortillia nice and crusty without overcooking it. I don't want that raw taste that you get in a tortilla if it's not properly cooked. First I used a place setter and pizza stone. Next I used only the pizza stone on the grid. I DO let the stone warm up before I put the quesadilla on it. Yesterday, cooking on the stone without the place setter, I had the temp at about 350* and let it cook on each side for five minutes, flipped, cooked five on other side, flipped again since it wasn't brown, and kept this up for 20 minutes or more for just one quesadilla. The tortillas were still soft/moist inside, with only a slight crust on the skin. I was using large, probably 9 inch tortillas. What am I doing wrong?

The Naked Whiz

Chuck/Tx,
Are Q's normally done on a pizza stone or on a cast iron griddle? I would have thought a wee bit of oil on cast iron at a higher temperature would do the trick. But I'm just guessing, fwiw....[p]TNW

Unknown

The Naked Whiz, I don't know how they are normally done, but a cast iron griddle just might be the answer. Definitely worth trying, thanks.

BobS

Chuck/Tx,
Down here in Mexico, we usually see them fixed three ways:[p]The most common is cooked on a well seasoned griddle that helps with the browning. I also read recently that lightly brushing the tortilla with butter gives a nice taste and I can tell you that is definitely true, but they are so good the regular way, that I rarely take the time.[p]The second way is to cook them direct as they are cooking the carne asada. [p]Both of these ways really lend themselves to an open grill, but I guess the balance of cooking time can be found on the egg.[p]The third way and my personal favorite is to make homemade corn tortillas and to deep fry the raw tortilla, stuffed with cheese. The whole quesadilla puff up and it is really great!!

BobS

BobS,
Normally I cook on the stove top and just adjust the temp to get what I want, but for cooking raw tortillas, the recommended temp is more like 400, so I suggest going a little hotter than the 350 you mentioned.

Herm

Chuck/Tx,[p]What about doing them right on the grill directly? That's how I've done them and they came out nice and crunchy.

Unknown

Herm, this is another way I need to try. About what dome temperature do you use for direct cooking them?

Unknown

BobS, thanks for mentioning three ways. Since I'm cooking with the egg, I doubt I'll try the deep-fry-with-corn-tortillas method for awhile, but that definitely sounds like it would be good. Based on what you and others have said, I need to try cooking them on a griddle and direct on the grate.

Herm

Chuck/Tx,[p]I think it was around 350. It was very early on in my egging, so I wasn't exactly sure what I was doing, but they turned out great. I just put them on probably for a few minutes and just kept watching them.
Sorry I didn't keep a good record of what I did!

Unknown

Herm, if it's been that long, you need to cook some more. These things, done right, make a mighty good lunch. :-)[p]

fishlessman

Chuck/Tx,
cant say ive ever had one cooked outside of new england, so thats not going to make my thoughts count to much, but the ones ive done were done on a soapstone griddle plate with a little oil wiped on it. also raising the stone as high as possible in the dome will increase the radiant heat from above. are you keeping watery fillings to a minimum

Unknown

fishlessman, Yesterday I sautéed onions and peppers in a little olive oil, then mixed in chopped ham, for the filling. It may have had a little too much moisture. Good point, thanks.

BabyBoomBBQ

Chuck/Tx,[p]Here in San Diego, I see them being cooked on griddles at the restaurants. I use a cast iron pan with a little oil or butter. I haven't made one in years. Time to give it a try on the egg I guess. If I do, I'll post results for you.

Unknown

BabyBoomBBQ , I don't have a griddle, but do have a couple of seasoned cast iron frying pans -- and was wondering if one of these might work as well as a griddle. If you do try it, would you send me an e-mail note since I might miss your post: gcfranklin at austin dot rr dot com
Thanks.

The Naked Whiz

Chuck/Tx,
If you think a frying pan might not work because of the sides, you can always turn the frying pan upside down and use the bottom as a griddle. Alton Brown has done this at least once in one of his episodes.[p]TNW

cbs

Chuck/Tx,[p]You're making it too hard. I make the kids quesadillas everytime we grill up some fajitas (which is often). I do it direct on the grill, which is usually raised if I've been doing chicken fajitas. Also around 350-375. Once the cheese melts enough to hold it together, I just flip it and it's done. Takes usually less than a minute per side and comes out nice and crispy. [p]You have to pay attention a little bit because there's a fairly thin line between crispy and burnt. But overall, they're pretty darn easy.[p]cbs (in austin)

Unknown

cbs, I too think it ought to be easy to get the crispy result I'm wanting. Based on the comments I've received today, I plan to try cooking them direct and also in a cast iron pan or griddle. You are the first one that has mentioned cooking direct on a raised grid, so I can try that also, as a third possibility. I over-cooked one a while back on the baking stone, trying to get it crispy, so I know what you mean by it being a fine line between crispy and burnt. Thanks.

Unknown

The Naked Whiz, what an interesting idea! Alton Brown comes up with some good ones doesn't he? Don't guess I could season the outside, but it might cook a tortillia unseasoned.

Unknown

Chuck/Tx,[p]Here is how I do it. PLate Setter feet down and slap the tortillas on it with it going about 400 degrees. A few minutes on each side and your set. [p]