Friday, November 9, 2007


Recently our most frequent standby, quesadillas are adaptable to many different diets.

tortillas, corn or flour
shredded or sliced monterey jack cheese (or other mild white, like mozarella or provolone)
oil for frying
salsa, for serving

Slice cheese if necessary. (2 minutes hands-on prep)
Heat oil to medium high heat (corn tortillas) or medium heat (flour tortillas).
Place as many tortillas in the oil as will fit in your pan. (1 minute hands-on prep)
Place a thin layer of cheese on each tortilla and top with another tortilla. Press each top tortilla down with the back of a spatula. (1 minute hands-on prep)
Fry until crispy on one side, about 4 minutes (corn tortillas) or 2 minutes (flour tortillas).
Flip to the other side. (1 minute hands-on prep)
Fry for a few minutes until crispy on this side, too.

We like to serve with salsa, sour cream, and/or guacamole & a small side salad of finely chopped lettuce, peppers & onions.

Add veggies or meat along with the cheese. Try summer squash, green peppers, onions, tomatoes, mushrooms, chicken, turkey, shrimp or beef. Breakfast quesadillas with eggs & cheddar cheese (with or without more meat & veggies) are also very good.

If you use corn tortillas, sprinkle with salt when they are fresh out of the frying pan.

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