submitted 1 week ago* (last edited 1 week ago) by VanHalbgott@lemmus.org to c/cooking@lemmy.world
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[-] cybervseas@lemmy.world 4 points 1 week ago

Very nice quality browning on the tortilla. What's your secret?

[-] jol@discuss.tchncs.de 8 points 1 week ago

Probably heat

[-] Substance_P@lemmy.world 2 points 1 week ago* (last edited 1 week ago)

For me I like to drench a skillet with a good amount of olive oil, cook checking for browness, then use spray on the top tortilla before you flip it. Works for me.

*side note, for a next level meal I love opening a hot quesadilla and placing fresh ingredients such as salads, jalapeños and salsas (picante) inside before cutting into the final portions.

[-] cybervseas@lemmy.world 1 points 1 week ago

This is very good l advice thank you. I don't often make quesadillas and this might be the encouragement I need to do it more often.

[-] VanHalbgott@lemmus.org 2 points 1 week ago

None, other than browning the quesadilla by mistake, I think.

[-] franklin@lemmy.world 3 points 1 week ago* (last edited 1 week ago)

That looks killer, super impressed!

[-] Retrograde@lemmy.world 2 points 1 week ago

10/10 would munch

[-] Drusas@kbin.run 2 points 1 week ago

You should let the chicks grow up before you eat them.

[-] VanHalbgott@lemmus.org 2 points 1 week ago

hahahahahahaha, right. I rewrote the title.

this post was submitted on 15 May 2024
62 points (94.3% liked)


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