Corn Masa Quesadillas

I live in Mexico and "quesadillas" always use corn masa or corn tortillas. The ones made with flour tortillas are called "sincronizadas" (just a cultural tidbit). Anyway, these are from scratch and very versatile since you can use any leftover filling.

• Ready In: 30 mins
• Serves: 25

Ingredients

• 500  g  prepared corn masa harina flour (just a bit more than one pound)
• 3  tablespoons all-purpose flour
• 1  tablespoon  melted shortening or 1  tablespoon  lard
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
•  cooking oil

• Garnishes

•  shredded lettuce (optional)
•  diced tomatoes (optional)
•  sliced onion (optional)
•  crumbled fresh cheese (optional)
•  salsa (optional)
•  sour cream (optional)

Directions

1. Mix all ingredients and knead until well blended and easy to handle. Let rest for 10 minutes.
2. Form tortilla-like circles in tortilla press.
3. Fill with your favorite filling or leftovers (not runny) as for turnovers.
4. Seal edges and fry in enough cooking oil. Drain excess grease.
5. (Optional) Garnish with shredded lettuce, diced tomato, shaved onion, crumbled cheese, salsa and sour cream.