Name: Pan - Fried Quesadillas
Yield: Yield: 8 Portions
Cuisine: Mexican
Ingredients: Huitlacoche Filling; Vegetable oil, as needed, for frying Salsa Verde; Nopales Filling; 14 oz/397 g masa harina; 2 cups/480 mL warm water

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

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

Americas
United States
Mexico
Main course
Street Food
Gluten-free
Central America

Method

To make the dough, combine the masa harina and warm water in a stand mixer.
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.
Divide the dough into 16 Ping-Pong–size balls. Using a tortilla press lined with plastic on both sides, press a dough bal

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