Heating up Chicken Quesdillas in the Microwave

[seidn1]

I make chicken quesadilla by layering tortilla shells and enclosing chicken, cheese, salsa etc then cut them into quarters. I want to be able to bring leftovers to work and heat them up but we only have a microwave and they always get soggy. Any ideas how to keep them firm and crispy on the outside? Thank you,

[larkie1066]

i thought that a quesadilla was ment to be soft but still i dont know if they still make it but you used to be able to buy a product like cling film called microwave crips it looked like dull silver foil and was desinged to keep things crisp when you microwaved it. GOOD LUCK!!

[Chappers]

I could tell you that quesadillas are supposed to be soft and should never contain chicken but then again, this is a British website and as a nation we're not too good at replicating dishes authentically yet we criticise the Americans for creating their own version of the English language.

A quesadilla is a corn tortilla (not old el paso corn tortillas) filled with mexican (Oaxacan usually) cheese (similar to but better than mozzarella) folded in half and gently fried until the cheese is melted. Eaten as is or with nata (similar to clotted cream) Avocado or salsa verde (made with green tomatillos) As soon as you add meat of any type, it becomes a different dish.

As for the actual question of how to reheat your "quesadillas" in a microwave and keep them crispy...you can't.