Make the Special Quesadilla Sauce below, ahead of time so that it is ready when fresh quesadilla is done.
1 pkg. shredded Monterey jack cheese or Mexican blend cheese. You may use up to 1/4 cup cheese for each tortilla you will be making.
1-2 eggs
2-4 tablespoons water (2 Tb water per egg used)
Oil or lard to fry in
Directions:
Prepare a large parchment or foil cookie sheet.
Prepare an egg wash by mixing 1 egg with 2 tablespoons of water. Set aside.
Take 1 uncooked tortilla and add approximately 1/4 cup of the shredded cheese
Fold tortilla in half
Place a little water & egg wash around inside – bottom edge of tortilla and Use your thumb to squeeze the quesadilla shut along the edges.
Place on cookie sheet, when cookie sheet is filled place in freezer to flash freeze.
These frozen quesadillas can be placed in a zip lock bag to use later.
To CooK:
Heat oil in a skillet over medium heat. The oil should be approximately 1/2 inch deep in the skillet.
Once the oil is hot carefully place the quesadilla into the oil. It should begin to lightly bubble as soon as it’s place inside the oil. If it doesn’t, the oil probably isn’t hot enough.
After 20-30 seconds flip the quesadilla over. The cooked side should be a golden brown.
After 20-30 seconds remove the quesadilla and place on a plate with 2-3 paper towels to absorb any excess oil.
Serve hot.
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.