Crisp quesadillas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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). | ||
Directions
FROM: KATHY PITTS
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.
Submitted By PAT STOCKETT On 06-25-95