Quesadillas

Made This Recipe? Add Your Photo

Total Time
40mins
Prep
25 mins
Cook
15 mins

The authentic quesadilla is made with an uncooked tortilla that is stuffed, folded over and cooked on a comal. Cheese with a sprig of epazote is a classic filling, but popular variations include mushrooms, potatoes with chorizo, or squash flowers; see following recipes. It is important that these be served the moment they are cooked.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Place the masa in a large bowl and add flour, lard, baking powder and salt. Moisten your hands and knead for 5 minutes. Cover with a damp cloth and let rest for 10 minutes.
  2. Form the masa into 12 balls. Line a tortilla press with plastic wrap, place a ball of masa in the center and cover with another piece of plastic. Press lightly to form a 4-in (10 cm) circles. Peel the plastic from the top of the tortilla and spread a spoonful of filling (recipes follow) on the tortilla in a half circle, leaving a 1/2 in (1-cm) margin around the edge. Fold the tortilla in half and remove the plastic from the bottom. Press the edges of the quesadillas to seal.
  3. In a skillet heat 1/2 in (1 cm) oil to 375°F (190°C). Fry the quesadillas, 2 at a time, for 2 to 3 minutes on each side or until lightly browned. Do not let them stick together as they fry.
  4. Serve with guacamole and salsa mexicana.
  5. Relleno de queso (Cheese Filling): Place a spoonful of cheese and a sprig of epazote in each quesadilla.
  6. Relleno de Papa con Chorizo (Potato and Chorizo Filling): Cook the potatoes in boiling salted water. When they are tender , drain and place in a bowl. Mash slightly with a fork.
  7. Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes.
  8. Add the chorizo to the potatoes. Moisten with a tablespoon of fat rendered from the chorizo and mix well.
  9. Relleno de Flor de Calabaza (Squash Blossom Filling): Remove the stems and pistils from the flowers. Rinse with water, drain and chop coarsely.
  10. Heat the oil in a skillet, add the onion and garlic and sauté for 2 minutes. Add the tomato, stir and heat for 3 minutes or until the mixture comes to a boil. Add the flower, chile poblano, epazote and salt. Cook, uncovered, over medium heat until flowers are soft and the excess liquid has evaporated, about 4 minutes.