Crisp Quesadillas

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Title: Crisp Quesadillas
Yield: 1 Servings
Categories: American, Cheese, Mexican

Ingredients:

Flour tortillas (the biggest
Thinnest ones you can find)
Oil for frying
Shredded cheddar, jack or
Jalapeno cheese (or a
Mixture)
Salsa for spooning on the
Above


Heat the oil in a large skillet (it should be at least 1/4 inch
deep). When the oil is very hot, but not smoking, place a flour
tortilla in it. It will almost immediately puff up slightly and begin
to brown. Turn and cook the other side, and when the tortilla is
quite crisp, remove from the oil, and drain on paper towels. This
may be done several hours in advance, if necessary.

At serving time, top the tortilla with a generous handful of grated
cheese, and pop it under the broiler until the cheese is just melted
(this will only take a couple of minutes).

To eat this, everyone breaks off a hunk, tops it with a little hot
sauce or salsa, and eats. I normally allow one 8-inch tortilla per
person, or 1 12-14 inch tortilla for 2 people.

From: Kathy Pitts

Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip