Special Quesadilla

special quesadilla with Chili Rellano sauce

This was an Imperial Valley item at the old Hacienda restaurant.  Fred and friend Larry Murphy brought this to my attention.  While I try to resist, they love them.  They are not hard to make, but it helps to have Emerils fryer or a large fryer to make 2 at a time.

Buy uncooked flour tortillas.  Shred up a pound of jalapeno jack or buy a Mexican cheese blend already shredded.  Beat one egg with a tablespoon of water to use as a sealer.  Take one tortilla at a time, fill with cheese, fold over and seal in half, brushing edge with egg.  Brush edges one more time with egg wash, crimp over and fry.  Takes 2 minutes per side.  I did have luck spraying with olive oil Pam and putting at 375 degrees in the toaster oven too.  That takes 10-15 minutes. 

Chile Rellano sauce- my version- is to melt 2 tablespoons of butter or margarine, add 2 tablespoons flour, stir in 1 cup and 1/2 of either chicken broth or water and a big tablespoon of chicken bouillon.  Add a cup of green pepper, onion, red pepper, yellow pepper in 1/2 inch squares and a diced jalapeno.  Cook until liquid is thick and the vegies soften.

  • uncooked flour tortillas
  • 1 pound shredded cheese
  • 1 egg beat with 1 tablespoon water
  • hot oil for frying

Chile Rellano Sauce

  • 2 tablespoons butter/margarine
  • 2 tablespoons flour
  • 1 1/2 cups chicken broth or bouillon
  • 1 cup cut up color peppers, white onion
  • 1 diced jalapeno if desired

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