Quesadilla Method/Time/Temp

Chris

I have never done quesadillas. I have a pizza stone and platesetter. What is the best time/temp/method? Wasn't sure how I would flip it over half way without making a huge mess.

Thanks!

Grandpas Grub

You are in for a real treat.

Very simple and you can use almost any set up you like.

I have migrated to using the plate setter with some foil to catch any droppings and the grid. One may go raised grid or use a pizza stone.

I use a small pizza peel or large spatula. If I load the quesadilla heavy then I make 1/2 size and cook twice as many.

Dome at 300° to 350°. I close the dome for a minute or two then look and adjust the time as needed.

Expect flower tortilla's to bubble and have a knife or fork to pop the bubbles if you don't want them developing.

At times I will also brush some light butter or EVOO on the tortilla. It is hard to make a bad quesadilla unless you burn it.

Don't miss out on making fajitas too.

GG

Darnoc

I have done this two ways.First with plate setter legs down with pizza stone at 500 for about four minutes per side.
Second was direct on grte wi a dutch oven lid with the spiked side up at 400 for about four minutes per side.

Chris

Thanks...I may try it on the pizza stone., I assume it shouldn't be a mess to flip it, as long as the cheese is melted?

fishlessman

taco style would be easier to flip. same thing but made with one tortilla folded

fishlessman

manchego cheese doesnt seem to be as drippy as some other cheeses, might also help with the flipping

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=498280&catid=1

BajaTom

The way we did it at Baja was to fill half a warm tortilia with shredded cheese, hot grilled chicken or hot grilled sliced skirt steak. Fold the other half of the tortilia over to cover the stuffing. Put a little oil on the stone and grill your quesadilla on one side till just turning brown. Flip to the other side and grill the same way. The cheese should be melted and goowey. The egg temp should be around 400/425. Put your quesadilla on the cutting board and cut into 3 or 4 triangles. Good luck to all. Tom

AZRP

I do them the same as you except they are done direct on the main grid. -RP

Chris

Well...ended up doing it on a pizza stone, indirect at about 500. Turned out great and it was easy to flip with no mess. I did cheese, chicken, then another layer of cheese to lock it all in. Very good. Thanks for the hlp.