I thought I needed a press, but I didn't.

I got a Calphalon nonstick pan hot, put just a little olive oil in (maybe a
tea spoon) and got that hot. (Not smoking, but hot.)

Put in a flour tortilla (I used honey wheat because I couldn't find my
favorite low carb ones, which are very tender, perfect for burritos) turned
the heat to medium and spread shredded beef "taco meat" in a thin layer,
then green chiles, and shredded cheddar cheese/

Topped it with another flour tortilla and covered, left it for probably 7
minutes. (There are some things nonstick pans seem to be made for, and this
is one. Eggs are another.)

When I flipped it, it was light and crispy, not greasy because the meat was
very low fat braised sirloin, and I used so little olive oil. Covered it and
left in for 7 minutes or so, dumped it on a plate, cut it into wedges with a
pizza cutter and served it with side dishes of sour cream and refried beans.

Very nice.

"Sqwertz" > wrote in message
...
> On Sun, 13 Jan 2008 18:40:07 -0500, cybercat wrote:
>
>> I thought I needed a press, but I didn't.
>>
>> I got a Calphalon nonstick pan hot, put just a little olive oil in (maybe
>> a
>> tea spoon) and got that hot. (Not smoking, but hot.)
>
> I use butter insetad of olive oil. Makes for a richer
> quesadilla.

Sounds good. I put so much fresh garlic and chili powder and
jalapeno in the taco meat I'm like a firebreathing dragon lol

>Actually, I make tacos - quesadillas folded in half.
> Two to a pan.
>
Seels like that would be easier to handle. I almost lost my
quesadilla when flipping.

"Sqwertz" > wrote:
>
> Yep. And the fact that the bottom tortilla shrinks before you
> flip it doesn't help.
>

I had not realized this, but thinking back, it did shrink.

Next time I want to have fresh guac and sour cream on a bed
of shredded iceberg with diced fresh tomatoes sprinkled over,
to spread on the top. It makes for a nice contrast to the hot
and spicy innards and the crispy flour tortilla.