If It's Not Broken

I have a perfectly good technique for making quesadillas. In fact, my quesadillas are crispy and gooey in just the right proportion and very versatile. I just toast them up in a dry skillet, for a couple of minutes on each side. If I'm really lazy or August is so hungry he's cranky, I'll microwave them for 30 seconds, but that is only a passable job.

So why did I follow a recipe in a magazine that recommended broiling them? Hidden away in the oven, they ended up burned after a couple of minutes, and very unevenly so, without the cheese melting much at all. And mozzarella? Not an ideal cheese for quesadillas.

If broiling works for you, go for it. I just often try a new technique just for the sake of doing something new, even if I have a tried-and-true way already.