Part 10/12:
Cook the quesadilla over medium-high heat, frequently shifting it to ensure even cooking. When the bottom develops a deep golden crust and cheese begins to bubble, flip carefully. The crispy edges of melted cheese should almost toast into a crunchy, savory shell—a true hallmark of a great quesadilla.
The crispy cheese bits that fall onto the pan turn into delightful, munchable “bonus bits,” adding texture to each bite.