The Culinary Edge on What Makes a Perfect Quesadilla

Full article available at Eat This, Not That!

Eat This, Not That! asked chefs from leading restaurant chains to name the best quesadillas in the business. Eric Fernandez, Associate Director of Culinary at The Culinary Edge, highlighted Cafe Rio, a Utah-based regional chain that operates without freezers or microwaves, focusing entirely on fresh ingredients and authentic Northern Mexico recipes.

What sets their quesadillas apart? Fresh-made flour tortillas toasted in real butter, two cheeses grated in-house, and flavorful meats. Eric recommends pairing it with their signature tomatillo ranch, and for the ultimate indulgent experience, asking for warm enchilada sauce on the side for dunking.

But Eric also broke down what separates good quesadillas from great ones across the board. "Quesadillas are deceptively simple—that's what makes them special," he explains. "The difference between a soft tortilla with generic cheese, and a perfectly crisp-but-chewy, cheese-pull masterpiece is massive. A great one feels indulgent but balanced, and the dips seal the deal."

The fundamentals matter: quality cheese with the right melt and pull, a tortilla that's crisp on the outside but tender inside, and thoughtful customization options. When done right, it's simple comfort food executed at a level that makes it memorable.