Prep 5 mins
Cook 5 mins
I'm from the Imperial Valley which is pretty much home for the Special Quesadilla. Normally these can take a decent amount of time to prepare but this way is much simpler. Can be made as main course entree with beans and rice as sides or cut up for appetizers served with guacamole and salsa. The recipe is for 1 special quesadilla but I will usually make an entire package (12 tortillas) and that will be good for 6 servings depending on how hungry everyone is.
- 1 uncooked flour tortilla
- 1⁄4 cup shredded monterey jack cheese or 1⁄4 cup Mexican blend cheese
- 1 egg
- 2 tablespoons water
- 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 (more if you want it to be cheesier).
- Fold tortilla in half.
- Apply egg wash to the inside edge of the quesadilla.
- Use your thumb to squeeze the quesadilla shut along the edges.
- 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.
- Can be cut into halves or quarters if serving as appetizers.