These delicious filled and deep-fried tortilla turnovers make a popular snack and smaller versions make excellent canapes
14 freshly prepared unbaked tortillas
For the filling
225 g (8 oz) 1 cup finely chopped or grated Cheddar cheese
3 jalapeno chillies, seeded and cut into strips
salt
oil, for shallow frying
3 jalapeno chillies, seeded and cut into strips
salt
oil, for shallow frying
method
1. Have the tortillas ready, covered with a clean cloth. Combine the grated cheese and chilli strips in a bowl.
Season with salt. Set aside.
2. Heat the oil in a frying pan, then holding an unbaked tortilla on your palm, put a spoonful of filling along the centre, avoiding the edges.
3. Fold the tortilla and seal the edges by pressing or crimping well together. Fry in hot oil, on both sides, until golden brown and crisp.
4. Using a fish slice, lift out the quesadilla and drain it on kitchen paper. Transfer to a plate and keep warm while frying the remaining quesadillas. Serve hot.
Season with salt. Set aside.
2. Heat the oil in a frying pan, then holding an unbaked tortilla on your palm, put a spoonful of filling along the centre, avoiding the edges.
3. Fold the tortilla and seal the edges by pressing or crimping well together. Fry in hot oil, on both sides, until golden brown and crisp.
4. Using a fish slice, lift out the quesadilla and drain it on kitchen paper. Transfer to a plate and keep warm while frying the remaining quesadillas. Serve hot.
serving amount
makes 14
rate this recipe
7.5
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more information
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