Appetizers / Cook / Hispanic

Mini Quesadilla & Cut-Out Chips

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This is an incredibly cute appetizer that I created for an upcoming wedding that Trish and I are catering. Quesadilla made with corn tortilla is good when hot, and still good at room temperature. Great for parties!

For each quesadilla, you need two tortillas and a small amount of shredded cheese. Using your favorite cookie cutter, cut out shapes from the center of each tortilla. Set aside the outside of the cut-out, and save them for frying.

Use a basting brush to very lightly brush vegetable oil on one side of each quesadilla cut out. In a preheated pan over medium heat, place your cut-out oil side down in the pan. Place a small amount of cheese on the cut-out, then place the top (oil side up). I like to use a mixture of cheddar and pepper jack for my quesadillas.

These should not be cooked for a long time or on very high heat – you don’t want the too much of the cheese to melt out and ruin the fun shapes.

Take the larger/reserved tortilla cut out, and fry them in hot oil over medium high heat, until crispy. Lightly salt your chips an quesadilla to make them extra flavorful. Drain chips on paper towels.


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