Lay out 6 tortillas, reserving 6. In medium bowl, combine remaining ingredients,
and distribute evenly over each tortilla. Cover each with another tortilla.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry
tortillas, one at a time, until bottom is crisp. With a wide pancake turner,
turn, and fry other side until crisp. Remove from heat, and drain on paper towels.
Cut into 8 wedges.
Repeat with remaining quesadillas.
Serve with sour cream, if desired.
Makes 48 wedges.
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