Last time I made a quesadilla I used butter. I'm not sure you even need to use any fat in the pan. Most places will grill them on a dry flat top or press.
Or do you want to deep/shallow fry them? You'd probably have to seal the edges for that. If you're deep frying and want to be fancy use tallow.
Last time I made a quesadilla I used butter. I'm not sure you even need to use any fat in the pan. Most places will grill them on a dry flat top or press.
Or do you want to deep/shallow fry them? You'd probably have to seal the edges for that. If you're deep frying and want to be fancy use tallow.
Don't want to deep fry them this time. Deep fryer hasn't been used in a while and I'd have to replace the fat. It's been neglected ever since my wife bought that cursed air fryer. Also not sure I'll get the edges sealed tight.
Want to use some fat mainly for even heat transfer reasons. Butter sounds good but I also have tallow. Might try both.
Thanks a bunch!
Don't want to deep fry them this time. Deep fryer hasn't been used in a while and I'd have to replace the fat.
It's been neglected ever since my wife bought that cursed air fryer. Also not sure I'll get the edges sealed tight.
Want to use some fat mainly for even heat transfer reasons.
Butter sounds good but I also have tallow. Might try both.
Thanks a bunch!
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