Ingredients
14 freshly prepared unbaked tortillas
for the filling
1 cup finely chopped or grated cheddar cheese
3 jalapeno chillies, seeded and cut into strips
salt
oil for shallow frying
preparation
have the tortillas reedy, covered with a clean cloth.
Combine the grated cheese and chilli strips in a bowl.
Season with salt.
Set aside.
Heat the oil in a frying pan, then holding an unbaked tortilla on your palm, put a spoonful of filling along the centre, avoiding the edges.
Fold the tortilla an seal the edges by pressing of crimping
well together.
Fry in hot oil, on both sides, until golden brown and
crisp.
Using a fish slice, lift out the quesadilla and drain
it on kitchen paper.
Transfer to a plate and keep warm while frying the remaining
Quesadillas.
Serve hot.
recipe taken from
CREATIVE COOKING LIBRARY
TASTE OF MEXICO
BY ELISABETH LAMBERT ORTIZ
FIRST PUBLISHED BY LORENZ BOOKS IN 1996