Quesadillas from Scratch

Mexican plaza or street vendors kind. It's more like a turnover because the edges are sealed.

• Ready In: 20 mins
• Serves: 20-25

Ingredients

• 4 3⁄4 cups masa harina
• 6  tablespoons all-purpose flour
• 1  quart water
• 1  tablespoon chicken bouillon powder

• For Garnish

• 2  cups  shredded lettuce
• 1  cup salsa (canned or prepared)
• 1⁄2 pint sour cream
• 1  cup  crumbled mexican queso fresco (fresh or farmer's cheese)
•  oil (for frying)

Directions

1. Mix first four ingredients, adding water gradually until it's the right consistency (not runny).
2. Get a handful of dough and shape into a ball.
3. Press into uncooked tortilla with a mechanical tortilla press, using two slightly moistened plastic tortilla-size circles on inner top and bottom of tortilla press.
4. Re-moisten as necessary, just so masa doesn't stick.
5. Seal edges.
6. Stuff with cooked filling (not runny-may be leftovers) of your choice.
7. Fry in very hot cooking oil until golden on both sides.
8. Place over absorbent paper towels to rid of excess fat.
9. Garnish with lettuce, salsa, sour cream, and crumbled cheese.