The leaning tower of late night snacks. I have four other pictures of this dish. Each one has the tower progressively more horizontal. It was like watching a slow speed car crash (if the cars were made out of cheese). Oddly enough, it didn’t affect the flavor of the dish in the slightest.
The mix: Roasted Hatch chili, Caramelized Onions, Chili Powder and Tillamook Sharp Cheddar.
This is a controversial technique I came up with. Who needs a fancy French or Italian press, when you can just stick your hand in the skillet? I think it’s a very American solution. The trick is to remove my hand before it becomes part of the Quesadilla. (Above image: proper technique is to always keep your thumb tucked in, instead of casually resting it on the side of the hot pan.)
How do you cook it in the pan to get the tortillas to crisp up and look like that? I put mine in the cast iron, but it just browns until it burns.
Thanks!
cast iron over medium heat with a little oil in the pan. It slowly fries the tortilla, like a chip.
Thanks! I’ll give it a try. I’m a fan of the southwestern tortillas that you can get at certain HEB locations. I’ll eventually get around to learning how to make my own.