Masa Quesadillas with Cheese
QuesadillasCheese turnovers, called quesadillas, are a favorite snack all over Mexico. Quesadillas are often made with ready-made tortillas, especially in the United States, but these authentic quesadillas are made from scratch using the uncooked masa dough that is the same as that used for making corn tortillas.
Ingrediënten
Makes about 16 snacks
- Basic Corn Tortilla Dough
- ¼ teaspoon salt
- 6 ounces Oaxaca string cheese or other melting cheese, thinly sliced
- 20 fresh epazote leaves finely shredded (optional), or substitute ½ cup coarsely chopped fresh cilantro
- 2 to 3 serrano chiles thinly sliced with seeds
- Vegetable oil for frying
Instructies
- Prepare the dough.
- Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft.
- Form the dough into 16 small balls of equal size.
- Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center.
- Put a second piece of plastic on top of the dough, and lower the handle to press out a 3-1⁄2-to 4-inch circle.
- Peel off the top piece of plastic.
- Put a small slice of cheese on ½ of the circle, but not too close to the edge.
- Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top.
- Lift the plastic and gently fold the dough together so that the edges meet.
- Press to seal the edges together, and peel off the plastic.
- Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out.
- Repeat with the remaining dough.
- Heat oil to a depth of ¼ inch in a medium skillet until it shimmers.
- Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side.
- Drain on paper towels and serve at once.
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