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Over the years I’ve noticed there’s kind of a “difference”, shall we say, between the quesadillas I get at a Mexican restaurant or taquería and the ones I make at home. The restaurant flour tortillas taste a whole lot better than my store-bought ones (or have flavor at all!) — they’re very savory, with soft and flaky texture. The restaurant cheese, which always seems to melt smoother than the cheddar blend I usually buy, is stretchy, like mozzarella, but still buttery.
I’ve finally figured out why!
I now know how to make Seriously, The Best Homemade Quesadillas and you will too, by the end of this post! And, yes, we’re going to use the panini press to do it.
Once again, I was inspired by a night out at a local…
View Full Recipe at Pannini Happy
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