Cooking quesadillas


The quesadilla on the left is on a corn tortilla and the one on the right is on a flour tortilla.

Bennett Carollo, Sports Editor

On May 2nd, 2020, I was tasked with making chicken quesadillas for my family. For most, this would be a simple task, but for someone whose cooking expertise consists almost exclusively of breakfast eggs and boiling pasta, it was a tall order.

I must admit that my mom was a big help in my maiden voyage into making quesadillas. She explained the process to me before I began and offered assistance throughout. The first step was to get out a big frying pan and lather it in oil to prevent sticking. Then, I set the burner to the medium setting and allowed the pan to heat up. So far so good. Next, I took a large flour tortilla out of the package and placed it on the pan. I sprinkled shredded cheese onto the now-cooking tortilla. My mom had been kind enough to cut pieces of chicken off of the rotisserie that we had bought, so I threw some of these into the mix, as well. I placed another tortilla on top and the concoction finally started looking like a quesadilla.

I was afraid of burning my first quesadilla, so I repeatedly used a spatula to peer under the tortilla and check to see if it was cooking properly and if the cheese was melting. After a few minutes, I determined that it was ready to be flipped. Now came the hard part. If there was any point in this seemingly simple cooking endeavor where disaster could strike, it would be here. Luckily, my mom showed me a method for flipping the quesadilla that can be summed up as nothing short of wizardry. Following her instructions, I placed a plate on top of the quesadilla that was cooking on the pan and promptly flipped the pan over while holding the plate down. I released the pan and slid the quesadilla that was now sitting on the plate back onto the pan. Voila.

After letting the opposite side of the quesadilla cook for a few minutes, a decided that I shouldn’t push my luck and slid the finished product onto a plate. After cutting it into four equally sized wedges using a pizza cutter, and tossing some sour cream and salsa on top, the quesadilla was ready to eat. Unfortunately, my over-cautious cooking had led to a quesadilla that wouldn’t stay together, as the cheese wasn’t sufficiently melted. I made three more for the rest of my family members and was able to correct this mistake on these later attempts. Ultimately, the quesadilla cooking went off without a hitch and with no harm done. Considering who was doing the cooking, I consider that a success.