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Crisp Quesadillas

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      Title: CRISP QUESADILLAS
 Categories: American, Cheese, Mexican
      Yield: 1 Servings
 
           Flour tortillas (the biggest
           Thinnest ones you can find)
           Oil for frying
           Shredded cheddar, jack or
           Jalapeno cheese (or a
           Mixture)
           Salsa for spooning on the
           Above
 
  Heat the oil in a large skillet (it should be at least 1/4 inch
  deep). When the oil is very hot, but not smoking, place a flour
  tortilla in it. It will almost immediately puff up slightly and begin
  to brown. Turn and cook the other side, and when the tortilla is
  quite crisp, remove from the oil, and drain on paper towels. This may
  be done several hours in advance, if necessary.
  
  At serving time, top the tortilla with a generous handful of grated
  cheese, and pop it under the broiler until the cheese is just melted
  (this will only take a couple of minutes).
  
  To eat this, everyone breaks off a hunk, tops it with a little hot
  sauce or salsa, and eats.  I normally allow one 8-inch tortilla per
  person, or 1 12-14 inch tortilla for 2 people.
  
  From: Kathy Pitts
 
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