Quesadillas have evolved into a version of bad Mexican pizza, becoming stale and soggy supermarket tortillas topped with almost everything under the sun.
We wanted to make quesadillas that were authentic in spirit (if not quite in substance) yet also quick enough to make a satisfying snack.
We kept the tortillas crisp by lightly toasting them in a dry skillet. We then filled them with cheese, lightly coated them with oil, and returned them to the skillet until they were well browned and the cheese fully melted. Not yet satisfied that our 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 one time in the same skillet, and the fold also kept our generous cheese filling from oozing out.