MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: QUESADILLAS
  Categories: Mexican, Appetizers
       Yield: 6 servings
      12    Tortilla, corn, thick
   Dampen the edge of the tortilla slightly.  Place a tablespoonful of
   filling on one half of the tortilla, away from the edge.  Press the
   other half of the tortilla over the filling, and press the edges
   together well.
   Grease a comal, griddle or skillet very lightly and cook the
   quesadillas on both sides and then cook the broad, curved part.  It
   should be well cooked on the outside, with some dark brown patches on
   the dough.  Don't get the comal too hot; else the quesadillas will
   burn on the outside while staying raw inside.  Serve immediately;
   they get leathery if left to stand.
   Filling:  Use strips of roasted, peeled Poblano peppers and Asadero or
   Oaxaca cheese.  Chopped boiled potatoes mixed with Mexican chorizo
   (don't try to substitute the Spanish or Portuguese) is very good also.
                                        The Cuisines of Mexico
                                        Diana Kennedy