Quesadillas with Cheese

These quesadillas aren’t the flat, griddled kind. They’re folded in half, sealed with beaten egg, and deep-fried until shatteringly crispy on the outside with a molten cheddar and mushroom filling inside.

Sauteing the button mushrooms in butter first drives off their moisture and concentrates their earthy flavor. Raw mushrooms would release water inside the sealed tortilla and make everything soggy instead of crispy.

The egg wash seal is the key to keeping these intact during frying. Brush the edges, press firmly, and the egg cooks into a glue the moment it hits the hot oil. Without it, the tortillas pop open and the cheese escapes into the oil.

Frying in about 1cm of oil (enough to come halfway up the quesadilla) gives you a crispy surface on both sides with just one flip. Two minutes per side is all you need for golden, blistered tortillas with completely melted cheese inside.

Kitchen Tips

• Test the oil temperature with a bread cube. If it browns in about a minute, the oil is ready. Too cool and the quesadillas absorb oil; too hot and they burn before the cheese melts.
• Fry only 2 or 3 at a time. Crowding drops the oil temperature and you get greasy, pale results.
• Drain on kitchen paper immediately after frying to wick away excess oil.
• Serve right away. Fried quesadillas lose their crunch fast as they cool and the steam softens the shell.

Variations

• Add sliced jalapenos and a pinch of cumin to the filling for more heat and spice.
• Swap cheddar for Oaxaca cheese or mozzarella for a stretchier, milder melt.
• Serve with sour cream, guacamole, or a fresh tomato salsa for dipping.