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    You are in: Home / Recipes / Quesadillas Recipe
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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    Menta's Note:

    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.

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    Quesadi ...

    Units: US | Metric

    Relleno de Queso (Cheese Filling)

    Relleno de Papa con Chorizo (Potato and Chorizo Filling)

    Relleno de Flor de Calabaza (Squash Blossom Filling)

    • 2 1/2 cups squash blossoms, or
    • 1 (7 ounce) can squash blossoms, drained
    • 1 tablespoon oil
    • 1/2 cup onion, finely chopped
    • 1 garlic clove, minced
    • 1 tomato, peeled and finely chopped
    • 1/4 cup poblano chile, seeds and membranes removed
    • 1 tablespoon epazote, chopped
    • 1 teaspoon salt


    1. 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. 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. 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. 4
      Serve with guacamole and salsa mexicana.
    5. 5
      Relleno de queso (Cheese Filling): Place a spoonful of cheese and a sprig of epazote in each quesadilla.
    6. 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. 7
      Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes.
    8. 8
      Add the chorizo to the potatoes. Moisten with a tablespoon of fat rendered from the chorizo and mix well.
    9. 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. 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.

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    Nutritional Facts for Quesadillas

    Serving Size: 1 (924 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 113.1
    Calories from Fat 61
    Total Fat 6.8 g
    Saturated Fat 2.2 g
    Cholesterol 11.4 mg
    Sodium 443.3 mg
    Total Carbohydrate 9.1 g
    Dietary Fiber 1.3 g
    Sugars 0.9 g
    Protein 3.9 g

    The following items or measurements are not included:

    masa dough

    manchego cheese

    squash blossoms

    squash blossoms

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