Crispy-Edged Quesadilla Recipe - NYT Cooking

This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla Achieving it couldn’t be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface.
This straightforward quesadilla has an unexpected twist: a border of salty, crispy cheese surrounding the tortilla. Achieving it couldn’t be easier; just press down on the folded tortilla as it heats up in the pan so the cheese spills out and turns golden. A nonstick pan is key here, otherwise the melted cheese will glue itself onto the cooking surface. Medium heat is just the right temperature for a quesadilla: It’s hot enough to crisp up the cheese but low enough to prevent the cheese from burning.

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