Pizzadilla Recipe (Pizza Quesadillas) (2024)

FAQs

How to make a quesadilla on a pizza stone? ›

Whip up some quesadillas

To make restaurant-worthy quesadillas, place your cheese, peppers, chicken or whatever you like inside a soft tortilla, fold it over, and then bake on your preheated pizza stone for a few minutes. You'll get a crispy, crackly tortilla shell full of deliciously warm ingredients.

Coating the Pan with Butter

— is to use only a little bit of butter or oil in the pan when cooking the quesadillas. Too much and I find the tortilla ends up soggy and greasy instead of crispy. Just a half teaspoon or so to coat the bottom of the pan ensures a crispy tortilla with golden-brown spots.

Preheat your oven to 325 degrees Fahrenheit. Place the quesadilla on a baking sheet lined with aluminum foil. Bake for 10 minutes or until the tortilla is crisp and the cheese is melted throughout. Serve with a side of salsa, sour cream, and/or guacamole for dipping.

Now imagine how awesome they'll taste hot off the George Foreman Quesadilla Maker. It creates 10-inch quesadillas packed with your favorite ingredients in just 3-4 minutes!

With the pizza stone in the "zone" at 500 degrees, slid on the quesadilla. After only about 2 minutes, the cheese will be melted, so the only thing left was to fold it in half and remove from the grill. These quesadillas are just amazing. Just add some homemade guacamole to finish off the dish nicely.

Sometimes the best cheese for quesadillas is whatever you have in the fridge when the craving strikes. Cheddar and Monterey Jack are standards of American-style quesadillas. But if you are planning ahead, consider that freshly grated cheese such as cheddar or Monterey Jack makes the meltiest quesadillas.

Cover the quesadilla with another tortilla.

The tortilla will break if you try to fold it in half, so you will have to cover it with another piece. You can press down lightly on the tortilla to "seal" it.

Once it's hot, lay in a tortilla and sprinkle with two tablespoons of the cheese mix, making sure you leave a decent border all around the edge. When the cheese begins to melt, add a few slices of chilli and a pinch of epazote (or oregano), and fold over the tortilla, pressing it down to help seal it.

Tortillas burn easily, so you want to fry your quesadillas on medium heat. It takes about a minute to a minute and a half to get each side crispy and golden--and your cheese will be perfectly melted, too. To make multiple quesadillas, use a pancake griddle or a grill pan. You're welcome.

Do you flip a quesadilla? ›

In the case of quesadillas, flip when golden brown and repeat. Make sure the bottom has formed up some before you flip, get as much of the thing as possible on the spatula and flip quickly all in one smooth motion.

The oil promotes even browning and makes the tortilla nice and crispy. You could use butter but it has a tendency to burn. If you want the flavor of butter on your quesadillas melt a tablespoon in the microwave, stir in a little cooking oil and brush it on your tortillas.

Unless you're using a non-stick pan, the extra lubrication from the oil will make it easier to flip your quesadilla and remove it from the pan or press when it's done. Most recipes, in fact, call for adding butter or oil to a frying pan and then adding either a tortilla or a pre-assembled quesadilla.

To make multiple quesadillas at once, try baking them. Preheat your oven to 400°F and line a baking sheet with parchment paper. Brush your tortillas with oil and arrange the fillings over half the area. Flip the bare side of the tortilla over the filling and transfer it to the prepared baking sheet.

If you're wondering should I oil my pizza stone, the answer is no. Your pizza stone is designed to be ready to cook with. There's no need to sprinkle it with flour or any seasoning yourself either. Your pizza stone may absorb the seasoning, causing it to smoke when heated or give off a bad smell.

Begin by spreading a 2-4 spoonfuls of beans spreading to form a thin layer. Top with a thin layer of cheese and fold over. Load using your pizza peel. Turn and flip as needed till golden and puffed (puffiness varies by tortilla).

For best results and for a crispy crust, pre-heat your Pizza Stone in the oven at 240°C / 475°F / Gas Mark 9 for 10 minutes. Do not flour the Pizza Stone (as the flour might burn) and place it on the lowest shelf of the oven.