Cheese Quesadila

Science:

 The Chemical Property of a Quesadilla is it’s ability to be cooked. When the ingredients on a flour quesadilla are being cooked, heat causes the structure of the quesadilla to change. This is because when flour tortillas are cooked, the begin to bubble and they cook until they turn a golden brown color, which causes the structure of the tortilla to thin and harden.

Mozzarella cheese is the best option for a quesadilla because when it is melted, it becomes extremely stretchy, which is better for melting and an overall better taste and structure for the quesadilla. The stretch properties of mozzarella depend on the interactions between casein, molecules in cow’s milk that are in the mozzarella cheese. The more the casein network is interconnected, the more the cheese stretches.

Ingredients:

Ingredients:

• Mozzarella Cheese 8 oz
• Flour Tortillas 12 ct
• Butter 4 oz 

Instructions:

1. Heat large nonstick skillet sprayed with butter on medium heat. Sprinkle cheese on half of each tortilla.
2. Fold tortillas in half; add to skillet. Cook 2 to 3 min. on each side or until lightly browned on both sides.
3. Cut quesadillas in half