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from: Carol Quesadillas Umm I learned what a quesadilla was from our favorite restaurant run by real Mexicans. Their quesadilla is not sealed and the cheese oozes a bit. The way I make them at home is I warm the flour tortilla under the broiler for about half a minute because I buy them in bulk and they are frozen. As soon as the tortilla is warm but not browned, I quickly sprinkle grated four cheese mix or mexi-cheese mix and chopped onion. I slip it back under the broiler for about 90 seconds or so until the cheese is melty but not browned. Fold in half and cut into 4 wedges with a pizza cutter. The cheese doesn't escape as much if I cut from the edge to the fold. If you cut from the fold toward the edge a lot of the cheese squishes out. |