I prefer the flavours of a non-deep fried quesadilla. An either raw
masa tortilla cooked with the ingredients on the hot comal or cast
iron griddle and with ingredients - like you say - lined up along the
equator with flor de calabaza, epazote and fresh cheese, folded over,
flipped and cooked some more. Add salsa to taste and some wonderful
fresh salt from Salina Cruz.
s

"Wayne Lundberg" > wrote in message >...
> Quesadillas are primarily raw maza tortillas lined along the equator with
> flor de calabaza (squash flowers), or cheeses, then deep fried - or fresh
> corn tortilla softened by deep frying for a second or two, then folded over
> the abovementioned ingredients. No salsas are included with the quesadilla
> as the eater is supposed to use whatever table salsa is at hand if required.
>
> Wayne
>
> "Kingman Wylie" > wrote in message
> ...
> > When making quesadillas,(beef or chicken),
> > what is a good sauce to marinate and fry the meat in?Thanks
> >