Old El Paso Deep Fried Quesadillas and Salsa for Game Day
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 40 pieces
 
Take the basic quesadilla up a notch on game day. Cut into wedges, and deep fried until golden and puffed, these will provide a tasty and filling treat as you root for your favorite team.
Ingredients
  • 1 package of 10 Old El Paso Soft Tortillas
  • 8-9 oz of grated Queso Chihuhua or any Mexican Style Melting Cheese
  • 1 12 oz jar Old El Paso Sliced Jalapeño Peppers
  • 2-3 eggs beaten
  • 2 tablespoons milk
  • 6 oz Panko style bread crumbs
  • Canola Oil for deep frying
  • Kosher Salt
  • 1 16 oz jar of Old El Paso Thick and Chunky Salsa
Instructions
  1. Assemble 5 tortillas with the grated cheese and a minimum of 4 jalapenos on each one. Do not over stuff with cheese, but have enough.
  2. Top each with other tortilla and prepare to grill on a dry skillet, indoor grill or Panini maker.
  3. Grill each quesadilla lightly until cheese has melted and fused the tortillas, but not very crispy. The grilling time should be a little less than how you would normally grill a quesadilla.
  4. Remove and continue until all 5 are grilled.
  5. Let cool.
  6. Using a sharp knife cut each quesadilla into 4 wedges and set aside. You should have 40 wedges.
  7. Preheat deep fryer or frying pan with oil to 350-370 °
  8. In a small bowl beat the eggs and milk together.
  9. Dip a few wedges at a time into the beaten egg mixture. Coat both sides.
  10. Take the egg covered wedge and then dredge through Panko Crumbs making sure it’s evenly coated. If you want it extra crunchy, repeat the process and double dip.
  11. Deep fry a few at a time in small batches until deep golden and slightly puffed.
  12. Drain on paper towel lined tray and sprinkle with salt.
  13. Keep warm in warming oven at 200 ° until ready to serve.
  14. Serve with Old El Paso Thick and Chunky Salsa as a dip.
Notes
Be creative with the cheeses. You can buy jalapeño infused cheeses.
If you want to really dress these up, serve also with guacamole and Sour Cream.
These can be made ahead in stages ( grilling and cutting), then deep fried right before serving.
Or these can make together entirely hours before, and reheated in a 375 ° oven until hot.
Recipe by COCO COOKS at https://www.coco-cooks.com/2014/01/old-el-paso-deep-fried-quesadillas-for-game-dayand-salsa/