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Measurements

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

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


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