Title: Crisp Quesadillas
Categories: Cheese Mexican Pitts
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 Posted on FIDO COOKING ECHO by Kathy Pitts, converted by Jim Weller to MM Format. Permission granted for distribution via FIDO and COOKFDN for individual home use only. All other publication rights, including secondary publication rights, are reserved by Kathy Pitts, Bryan Tex.

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