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Title: QUESADILLAS
Categories: Mexican, Appetizers
Yield: 6 servings
12 Tortilla, corn, thick
Filling
Dampen the edge of the tortilla slightly. Place a tablespoonful of
filling on one half of the tortilla, away from the edge. Press the
other half of the tortilla over the filling, and press the edges
together well.
Grease a comal, griddle or skillet very lightly and cook the
quesadillas on both sides and then cook the broad, curved part. It
should be well cooked on the outside, with some dark brown patches on
the dough. Don't get the comal too hot; else the quesadillas will
burn on the outside while staying raw inside. Serve immediately;
they get leathery if left to stand.
Filling: Use strips of roasted, peeled Poblano peppers and Asadero or
Oaxaca cheese. Chopped boiled potatoes mixed with Mexican chorizo
(don't try to substitute the Spanish or Portuguese) is very good also.
The Cuisines of Mexico
Diana Kennedy
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