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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.
- 1 lb masa dough
- 3 tablespoons all-purpose flour
- 1 tablespoon lard, melted
- 1 teaspoon baking powder (optional)
- 1⁄2 teaspoon salt
- oil (for frying)
Relleno de Queso (Cheese Filling)
- 1 cup queso manchego cheese or 1 cup oaxaca cheese or 1 cup monterey jack cheese or 1 cup muenster cheese
- epazote (optional)
Relleno de Papa con Chorizo (Potato and Chorizo Filling)
- 2 1⁄2 cups potatoes, peeled and cubed
- 5 ounces chorizo sausage
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
- 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.
- 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.
- 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.
- Serve with guacamole and salsa mexicana.
- Relleno de queso (Cheese Filling): Place a spoonful of cheese and a sprig of epazote in each quesadilla.
- 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.
- Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes.
- Add the chorizo to the potatoes. Moisten with a tablespoon of fat rendered from the chorizo and mix well.
- Relleno de Flor de Calabaza (Squash Blossom Filling): Remove the stems and pistils from the flowers. Rinse with water, drain and chop coarsely.
- 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.