The special in the quesadilla

This culinary wonder has been a staple for decades in the region

Travellers heading to the Imperial Valley who want to taste the local fare can feast on a culinary delight unique to the region. It is widely and simply known as the “special” quesadilla.

This dish has been a part of the local cuisine scene for the last 50 years and restaurants in the area have incorporated the specialty into their menus.

A relatively simple recipe, the special quesadilla is deep-fried instead of grilled, which allows the cheese to spread evenly on the inside.

The flour-based dough is handmade and formed into a flat circle. Cheese is spread around the middle and then the pastry is folded in half and sealed.

The special quesadilla is then deep-fried for approximately five minutes or until the crust is golden brown and the middle is a tender puff.

It is usually served a la carte, or by itself, but a popular addition is a tomato-based relleno sauce. This is just the base recipe for the special quesadilla and there are many different ingredients that the enterprising chef can add, like different kinds of cheeses, meats or spices.

Inspiration for the special quesadilla came from Mexico but it has the look and texture of an Italian calzone.