Originally from the Mount Signal Cafe and became a specialty to Imperial Valley. I was introduced to this dish by Mr. Limon who owned La Paloma restraint in El Centro, Ca., a stone throw from Mexico. He used the same sauce to pour over the fried quesadilla as he used on the chili rellenos he served only with a little more spice added. The restaurant is no longer there, but my craving for his special quesadilla and my quest for the sauce goes on. He did not originate the special quesadilla, but the sauce he used was unique. I make the quesadilla from the same sopapilla dough I use, and have tried to replicate the sauce here.
12 Servings
Ingredients:
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 Tb Lard or shortening
warm water (about 2/4 cup should be more than enough)
Oil for deep-fat frying
In a medium bowl, combine all dry ingredients and using a pastry cutter or fork, cut in the lard or shortening until mixture is crumbly.
Gradually add water a little at a time, mixing with a fork until mixture begins to form a mass that holds together.
Turn the dough onto a floured board and knead the dough by folding it in half, pushing it down, and folding again. Fold until dough is soft and no longer sticky. (about 6-8 folds should do it, try not to overwork the dough).
Cover the dough with plastic wrap and let rest for 20 – 30 minutes.
Divide the dough in half or fourths, keeping the dough you are not working with covered.
Roll the dough out until about 1/8 inch or less thick. Remember the more you work the dough the tougher it will be in the end, so don’t try to get it paper thin.
Cut out circles the size you prefer, according to the size skillet or frying pot you use.
Place grated cheese in the middle and fold in half. Seal the edges by folding the dough over and over or using a floured fork make indentations to seal the quesadilla.
Heat oil in a skillet or deep pan to 375°
Fry quesadillas 2-3 minutes on each side or until golden brown and puffed. Only work with a couple at a time in the skillet, as you do not want to crowd them during the frying process.
Drain on paper towels.
Serve immediately if possible with special quesadilla sauce liberally drizzled over the hot quesadilla.
Special Quesadilla Sauce
This sauce is nice over omelets as well as special quesadillas.
1 Can low sodium chicken broth
1 Anaheim chili julienned
¼ medium onion sliced medium
¼ C sweet red pepper and green pepper mix or frozen mixed peppers and onions
1 Roma tomato, quartered
1 40z can diced green chilies
1Tb oil, I use olive oil
1Tb better than bouillon
1 scant pinch cumin
½ tsp garlic, can be fresh chopped, powder or crushed
Pinch of cracked red pepper
3 Tb cornstarch slurry for thickening if needed
Optional:
½ carrot, julienned
Sauté onions, chilies, and mixed peppers in oil about 6 minutes.
In a large sauce pan add sautéed vegetables, tomato, broth, bouillon, cumin, and garlic.
Simmer until vegetables are cooked and add cracked red pepper and slurry to thicken the sauce. Let come to a boil for 2-3 minutes to thicken then turn off heat.