Edamame Quesadillas and Quesadilla Cooking 101

lunch on 17 April 2013: edamame quesadillas with veggies and fruit

lunch on 17 April 2013: edamame quesadillas with veggies and fruit

Last night I made mini edamame burgers—green sliders!—based on this recipe.

mini edamame patties

mini edamame patties

I made a few alterations to the recipe; I substituted mild chili powder and smoked paprika for the red pepper flakes, so the patties wouldn’t be too spicy. I also added a tablespoon of soy sauce and an extra egg to make sure that the patties held together. These crazy green veggie burgers are dee-lish. I had several mini burgers left over, so I smashed one up to make edamame quesadillas for the kiddos:

edamame quesadillas made with leftover edamame patties, mustard, ketchup and shredded cheese

edamame quesadillas made with leftover edamame patties, mustard, ketchup and shredded cheese

It seems like I make quesadillas for kid lunches at least once a week. Why is this? Maybe it’s that I’m more likely to have tortillas than bread in the house. I also find it really easy to make a couple of quesadillas while cleaning up the kitchen after dinner. Here is my simple, quesadilla-making method:

1) Spread filling (usually something left over from dinner) on tortillas. Make sure your filling is not too liquidy. Put some shredded cheese on top. While doing this, preheat a cast iron pan over medium heat.

quesadillas in a dry cast iron pan

quesadillas in a dry cast iron pan

2) Carefully place your quesadillas into the steaming hot pan. I always use a dry pan when making quesadillas for a nice, crispy exterior. Once the quesadillas are in the pan, lower the heat to medium low, so the tortillas don’t get charred before the fillings get hot.

quesadillas weighted with a cast iron pan

quesadillas weighted with a cast iron pan

3) Place a smaller cast iron pan on top of the quesadillas in order to smash all the filling together. This is helpful if you have thick quesadillas loaded with goodness and want everything to get heated through evenly. If you don’t have a small cast iron pan, you can use any heavy pan as a weight:

quesadillas weighted with a Le Creuset saucepan

quesadillas weighted with a Le Creuset saucepan

If you’re a minimalist and don’t have another heavy pan, just smash the quesadillas down with a spatula. I would do this, but I’m lazy and usually washing dishes as quesadillas are cooking.

4) Periodically lift up the edge of the quesadillas to make sure that the tortillas aren’t getting too brown. Once most of the tortilla is crisp and golden, flip the quesadilla, put the pan back on top, and brown the other side. If you make quesadillas a lot, you will get a quesadilla nose. Seriously. You’ll be able to detect the exact aroma of a quesadilla that needs to be flipped. You will also be able to detect a blackened tortilla, so pay attention.

Leave a Reply

Your email address will not be published. Required fields are marked *