Culinary Institute of America

Pan - Fried Quesadillas

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Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Quesadillas, originating in Mexico, can be defined as a flour or corn tortilla with a filling containing cheese and other ingredients. Quesadillas vary tremendously from region to region, and it is a challenge to find two Mexican chefs who agree on quesadillas.

Ingredients

Dough

  • 14 oz/397 g masa harina
  • 2 cups/480

Method

  1. To make the dough, combine the masa harina and warm water in a stand mixer.
  2. Knead the resulting dough for 5 to 8 minutes; it should feel like soft clay and be slightly above body temperature. Allow the dough to rest for 15 minutes.
  3. Divide the dough into 16 Ping-Pong–size balls. Using a tortilla press lined with plastic on both sides, press a dough bal