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Top Of The Best Quesadilla & Tortilla Makers Reviewed In 2018

Last Updated March 1, 2019
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Adrian HoffmanHi! My name is Reginald Meyer. After putting in 50+ hours of research and testing, I made a list of the best Quesadilla & Tortilla Makers of 2018 and explained their differences and advantages.

In this article, I will be categorizing the items according to their functions and most typical features. I hope that my Top 10 list will provide you great options in buying the right fit for you.



Feel free to explore the podium, click on the pictures to find out more.



How to save up to 86%? Here is little trick.

You must visit the page of sales. Here is the link. If you don’t care about which brand is better, then you can choose the Quesadilla & Tortilla Makers by the price and buy from the one who will offer the greatest discount.



№1 – Hamilton Beach 25409 Quesadilla Maker

Hamilton Beach 25409 Quesadilla Maker
Hot & ready to eat in about 5 minutes; makes 6 wedges
Nonstick surface wipes clean
Satisfy your appetite for restaurant quality right at home


№2 – Electric Tortilla Maker- Homemade Flatbread, Pitas, Tortillas- Heavy Duty, Non-stick Cooker Easier than Tortilla Press

Electric Tortilla Maker- Homemade Flatbread, Pitas, Tortillas- Heavy Duty, Non-stick Cooker Easier than Tortilla Press
The CucinaPro Flatbread and Tortilla Maker is easier than a Tortilla Press- Flattens and bakes 10-inch tortillas, pitas, or flatbreads.
Heavy weight aluminum, non-stick coated cooking plates distribute heat evenly for uniform baking.
Make authentic homemade tacos, tostadas, quesadillas, or gyros.


№3 – Brentwood 10″ Electric Tortilla Press – Perfectly Round Homemade Tortillas & Flatbread – Cook Soft or Crispy with Adjustable Heat – No Wasted Tortillas with Non-Stick Plates – Tortilla Maker

Brentwood 10
AUTHENTIC ROUND TORTILLAS – Once the light is green simply place the dough and press for perfectly shaped tortillas – Use this 10” tortilla press to also make flatbread
SOFT OR CRISPY – Enjoy your favorite style tortilla – With Adjustable heat you can make them soft and doughy or thin and crispy


Watch how to make this recipe.

Heat tablespoon of the olive oil in a skillet over high heat. Sprinkle the chicken with salt, pepper and taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about minute per side. Remove from the skillet and dice into cubes. Set aside.

Add the remaining tablespoon olive oil to the skillet over high heat. Throw in the onions and peppers and cook until the peppers have a few dark brown/black areas, to minutes. Remove and set aside.

Sizzle 1/tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Then build the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

Cut each quesadilla into wedges and serve with Pico de Gallo.

Pico de Gallo

Dice up equal quantities of tomatoes and onions. Roughly chop the cilantro.

Now, slice or jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don’t want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half the lime into the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.

Creating your own quesadillas

The best base cheeses for quesadillas are good melters—those that are relatively high in moisture, rather than drier, aged ones. Fresh cheeses like ricotta and goat cheese also work well in combination with melting cheeses. Once you’ve chosen your cheeses, try adding some of the other ingredients here. (Remember that raw seafood and meat must be cooked before becoming part of the filling.)

From a jar or can

Black Beans, drained Chiles (canned, or fresh and roasted), chopped Oil-packed sun-dried tomatoes-drained and thinly sliced, Olives-pitted and slivered, Roasted red peppers-thinly sliced

Bacon or pancetta, cooked and crumbled or diced Prosciutto-thinly sliced.

For the guacamole

2-3½ avocados

4- tomatoes

red chillies

handful spring onions

good handful fresh coriander sea salt freshly ground black pepper

squeeze lemon or lime juice

For the quesadillas

big handfuls grated Cheddar or Red Leicester cheese spring onions

handfuls fresh coriander

red pepper red or green chillies tortillas soured cream , to serve


Butter one side of each tortilla. Place one tortilla (buttered side down) into a nonstick skillet.

Evenly sprinkle chicken, bacon, tomatoes, onion. Drizzle bar-b-que sauce over all. Sprinkle cheese over and top with remaining tortilla (buttered side up).

On medium heat, cook approximately minutes, watching underside of tortilla for browning. Press with spatula while cooking. Carefully flip entire tortilla over using spatula. Cook approximately minutes until light brown and cheese is melted.

Fun & Games

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Chicken Wings

Forwards (Use low carb tortilla shell) These Buffalo Chicken Quesadillas will give you the bold flavors of buffalo chicken wings with gooey melted cheese, all packed in a quesadilla! Quick and simple recipe for the best and most delicious quesadillas!


Trim and rinse spinach; shake off excess water. In large saucepan, cover and cook spinach over medium heat, with just the water clinging to leaves, for minutes or until wilted. Drain in sieve, pressing out moisture. Let cool slightly and chop.

In food processor or blender, process cottage cheese until smooth. Add egg, 1/cup (50 mL) of the shredded cheese and pepper; pulse to combine. In bowl, stir cottage cheese mixture with spinach; set aside.

In separate bowl, mash beans with fork; stir in salsa, corn and tbsp (2mL) of the coriander. (Recipe can be prepared to this point, covered and refrigerated for up to 1hours).

Stir garlic into cheese mixture. Place tortilla on baking sheet. Spread with generous 1/cup (12mL) cheese mixture; cover with another tortilla. Spread with generous 1/cup (12mL) salsa mixture; cover with another tortilla. Repeat cheese and salsa layers times. Spread with remaining cheese mixture; top with remaining tortilla. Arrange tomato on top; sprinkle with remaining shredded cheese.

Official health permitting is on the way

Stand at that propane griddle long enough, just bullshitting, and Garrett will tell you about other struggles he’s had in his life, and how God is giving him everything he needs to succeed. Official health permitting is on the way, and he swears a food truck won’t be far behind. “Once I get this thing on wheels and mobile, that’s it. I’m talking five trucks in five years, blowing it all the way out.”

Amazing Chicken Quesadilla

Here’s short story about the evolution of the Amazing Chicken Quesadillas:  One snowy New York City afternoon in 1997, our dear friend Jill (aka Chika)and I were thinking of what to have for lunch. The Loon was away performing in a show in New Hope, PA, so it was just the two of us.

I considered the contents of my pantry and fridge, and said, “How about a yummy quesadilla?” Now, 

Chika was a dancer,so she was endlessly dieting. She loved my cooking, but was always leery of my bent for comfort food, which she assumed was highly caloric (I have no idea why). However, she thought quesadillas sounded good.

Well, let me tell you, the finished creation blew us away. There was something about the combo of flavors we flipped for. So much so, she requested I make them almost every night for the next few weeks. Word began to spread, and soon, we had friends coming over just to enjoy the “Chika” Quesadillas. 

I’ve refined the recipe since then, but trust me…the flavor is through-the-roof. The lightly fried tortillas give them a luxurious texture. Flipping them halfway through takes a steady hand and a sturdy spatula, but if a little falls out during the flip…just push it back in!  100% Loon Approved (And Chika, too!)

Amazing Chicken Quesadillas  

Prep time 1mins Cook time 20 mins Total time 3mins   These Amazing Chicken Quesadillas are about as good as you’ll ever try. Make the taco seasoning, along the reduced skillet sauce, scallions, cheese and hint of garlic, and the lightly fried flour tortillas really do make these amazing. Author: Kris Longwell

Rival QM100 Quesadilla Maker

This fits your.

to make sure this fits.

Easy to clean non-stick hot plates.

Easily stores upright.

Power and ready indicator lights.

Unique cooking …

Norpro Cast Aluminum Tortilla Press • Measures: 1.2x x inches/x 1x 1cm
• Traditional press with excellent leverage
• Suitable for large quantities
• Insert masa and with one press, a …

Nostalgia EQM200 6-Wedge Electric Quesadilla Maker with Extra Stuffing Latch

This fits your.

to make sure this fits.

Unique plate design creates sectional pieces that seal in the flavorful ingredients

Two-position latch allows …

Hamilton Beach 2540Quesadilla Maker

This fits your.

to make sure this fits.

Hot & ready to eat in about minutes; makes wedges

Nonstick surface wipes clean

Satisfy your appetite for …

Revel R640 Tortilla Maker • 720W mains powered Tortilla Maker. A multipurpose tortilla maker that is ideal for different varieties of Mexican tortillas, fajitas, wraps and …

Norpro Cast Aluminum Tortilla Press • Measures: 1.2x x inches/x 1x 1cm
• Traditional press
with excellent leverage
• Suitable for large quantities
• Insert masa and with one press, a …

Elite Cuisine EQD-11Maxi-Matic 11-Inch Non-Stick Quesadilla Maker, Red

This fits your.

to make sure this fits.

Makes 11″ quesadillas with ease in 4-minutes

Nonstick cooking surface for easy clean-up

Convenient upright …

Santa Fe QM2R 900-Watt Quesadilla Maker

This fits your.

to make sure this fits.

Easy-to-operate 900-watt unit bakes quesadillas in to minutes

Accommodates 10-inch flour tortillas and soft …

Cooks Essentials Nonstick Pancake Quesadilla and Omelet Maker

This fits your.

to make sure this fits.

Makes four 4″ pancakes

Makes individual quesadillas, omelets, or eggs over easy

Nonstick coating for better food …

Pepperoni Pizza Quesadilla- Lunch Time!!

Today there was a little excitement when we made these yummy pizza quesadillas. It was a fun change of pace and we all enjoyed these, even hubby. It is definitely going into the lunch folder.  Isaac had so much fun dipping these cheesy pizza quesadillas and they were pretty much mess-free.

To keep it simple I just used cheese, pepperoni and onions since this is what Isaac likes on his pizza (and what I had on hand). When I make these again I will definitely grab some black olives, green peppers, fresh tomatoes and banana peppers for hubby and I. Yum!

Update: I made these again for lunch today and before I served them I lightly brushed the tortilla with the butter mixture again and sprinkled on parmesan cheese, garlic powder and oregano.  It was so yummy. Tasted like garlic pizza crust.


In a large crockpot (I use a quart crockpot), add in the diced green pepper, diced onion, uncooked chicken breasts, enchilada sauce, undrained tomatoes, drained and rinsed black beans, undrained corn, chicken stock or broth, and minced garlic.

Add in all of the seasonings: the cumin, paprika, seasoned salt, pepper, and chili powder. Stir well and cover the crockpot.

Cook on high for 3-hours (or until chicken will easily shred) or low for 5-hours (again, until chicken will shred easily)

Remove the chicken from the crockpot and shred in another bowl using two forks.

Meanwhile, cube the cream cheese into small cubes (it should be very softened — melt in microwave) and put them in the crockpot. Stir well and cover. Change temperature to high. Let it sit for a few minutes and then using a large whisk, briskly whisk the cream cheese to melt.

Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is completely melted. Whisk once more.

Meanwhile, make the quesadillas. Warm a large skillet over medium to medium-high heat. Lay one tortilla in the skillet and sprinkle all over with 1/cup of cheese. Once the cheese starts to melt, lift a corner of the tortilla and check the underside. When the cheese is all melted and you see golden-brown spots on the underside of the tortilla, fold the quesadilla over in half and remove to the cutting board (I do cook these to very crisp since they’ll be in soup/dipped in soup). Repeat until all the quesadillas are made. Cut into large quarters or smaller croutons. Serve hot with the soup!

Serve the soup bowls with sour cream, colby jack cheese, avocado, fresh lime, cilantro/green onions as desired. If you only do one topping, to me, the cheese is a MUST! If you don’t serve with the quesadillas, add some tortilla strips to the top 🙂

The Shephardoo Restaurant & Lounge

The humble quesadilla has come a long way since it last debuted in the eyes of the world as an international dish and in Shephardoo Restaurant & Lounge, a restaurant catering to Mexican dishes in general, the quesadilla has found its home in foreign soil. The Pollo Quesadilla, in essence, is your best bet as an appetizer for its myriad of appetite boosting ingredients. Utilizing flame-grilled chicken strips decked with a copious amount of tantalizing cheddar cheese along with authentic Mexican pico de gallo wrapped in tortillas, this is one dish not to miss if you ever find yourself in Shephardoo.

Fresca Mexican Kitchen & Bar

More often than not, when it comes to Mexican food, our thoughts turn to tacos, burritos, nachos and guacamole dips. Stereotypical much, admittedly. But in truth, Mexican food is a lot more to that. In fact, quesadillas are very much Mexican as well and here in Fresca Mexican Kitchen & Bar, quesadillas get the recognition they deserve as both good eats and a party-pleaser. In terms of Fresca’s quesadillas, their kitchen accommodates to four different fillings to tantalize your taste buds. From a choice of mixed seafood to chicken and mushroom, to a combination of spinach, mushroom and feta cheese, and also Portobello and button mushrooms (Quesadilla de Hongos a la Tradicional), you are sure to have a finger-licking good time munching off the tortilla-wrapped delicacy.

Loco Mexican Bar and Restaurant

In Loco Mexican Bar and Restaurant, they serve one of the best quesadillas in town, maybe even throughout the whole of Klang Valley. Loco’s quesadillas comprise of a tortilla wrap lightly grilled on a pan before adding in a generous amount of cheese, the main component bringing the dish together. Along with a selection of proteins ranging between poultry or beef, plus fresh avocado, the quesadillas of their making is more often than not, a big hit among the crowd patronizing the outlet. Also available in vegetarian version, the quesadillas are served with three different dips: Salsa Pico de Gallo, Salsa Boracha and Salsa Loco.

Frontera Sol of Mexico

When it comes to serving piping hot quesadillas, Frontera Sol of Mexico is clearly in its element. As one of the best Mexican food joint throughout the Klang Valley, Frontera’s quesadillas are made fresh from scratch. Utilizing grilled beef or chicken as the protein base of the dish, their homemade flour tortilla quesadillas are topped with sauteed onions, along with both red and green capsicums followed by generous amount of Cheddar and Monterey Jack cheese. Served with sour cream and Pico de Gallo, this is one dish capable of making your taste buds dance faster than the rate you shake your Mexican maracas.

Panchos Mexican Taqueria

When it comes to serving Mexican food, Panchos Mexican Taqueria does its patrons justice in a sense that its customers get to choose what they want from a wide selection of fillings. In terms of their quesadillas, Panchos -a brainchild of a couple with a flare for all Mexican cuisines; caters to prospecting customers using the same selection system as well. With a choice of filling ranging between tender, succulent poultry or vigorous beef (nope, no pork here), one can alternate between choices of their quesadilla fillings depending on the scale of their appetite. Diced tomatoes, scallions and most importantly copious amount of melted mozzarella cheese help accentuate the glory of Panchos’ quesadillas.

WTF Restaurant

A place meant for the gathering of various culinary cultures under one roof, the WTF (short for What Tasty Food) restaurant holds an intricate array of regional specialties and coincidentally, Mexican is one of them. And among its list of Mexican delicacies, their quesadillas are quite the hot-cake among enthusiastic patrons. Warm tortillas wrapped stuffed with their very own blend of mushroom, peppers and cheese mixture, the quesadillas are grilled under close supervision of the chefs. Along with a dish of Pico de Gallo, the quesadillas are served piping hot for the customer’s enjoyment.





How to save up to 86%? Here is little trick.

You must visit the page of sales. Here is the link. If you don’t care about which brand is better, then you can choose the Quesadilla & Tortilla Makers by the price and buy from the one who will offer the greatest discount.



Final Word

First of all thanks for reading my article to the end! I hope you find my reviews listed here useful and that it allows you to make a proper comparison of what is best to fit your needs and budget. Don’t be afraid to try more than one product if your first pick doesn’t do the trick.

Most important, have fun and choose your Quesadilla & Tortilla Makers wisely! Good luck!

So, TOP3 of Quesadilla & Tortilla Makers



Questions? Leave a comment below!

Chatting about Quesadilla & Tortilla Makers is my passion! Leave me a question in the comments, I answer each and every one and would love to get to know you better!

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