Title: Minature Quesadillas
Yield: 6 servings
1/4 ts Chili Powder
1/4 ts Ground Cumin
1/4 ts Salt
1/8 ts Ground Oregano
1 c Cheddar Cheese; Shredded,
-About 4 Ounces
1/2 c Monterey Jack Cheese;
-Shredded, About 2 Ounces
;Crisco Oil Or Vegetable Oil
4 Six Inch Flour Tortillas
Combine the chili powder, cumin, salt and oregano in a large plastic food
storage bag. Add the cheeses and shake to coat, then set aside. Heat
1/2-inch of Crisco Oil in a medium skillet. Fry each tortilla, over
medium-high heat, for 1 minute, or until golden brown, turning once.
Place the fried tortillas on a baking sheet and sprinkl with the cheese
mixture. Broil 3 inches from the heat for 1 1/2 to 2 1/2 minutes or until
the cheese melts. Cut each quesadilla into 4 pieces and serve hot.
Use a pizza cutter to cut the quesadillas.
From Cooking With Crisco Oil by Proctor And Gamble Copyright 1985.