My homemade quesadillas made with flour tortillas always come out hard, dry and crunchy instead of light and crispy.
I spray the tortillas with a little Pam (spray oil), lay one tortilla oil-side-down in a hot pan, I sprinkle the cheese, meat and sliced peppers, top with the other tortilla, oil-side-up. I flip it when the bottom tortilla is firm and evenly brown-spotted. It's always too dry. I want it to be more like it's a chimichanga crust but of course, that's been fried which can't be done with a quesadilla or all the filling would fall out.
I've looked online but the recipes seem to use the same preparation method that I do.
Any suggestions to make the tortilla lighter and crispier? Thanks everyone!