Mexican recipes
Traditional Quesadillas
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50 min
Serves 4
Mexican
Ingredients
- For the tortillas For the tortillas
- 4 cup masa harina or cornmeal 960 ml masa harina or cornmeal
- 4 tbsp flour (all purpose) 59 ml flour (all purpose)
- 1 tsp baking powder 4.9 ml baking powder
- 1 cup milk 240 ml milk
- 4 tbsp butter (melted) 59 ml butter (melted)
- 2 eggs, lightly beaten 2 eggs, lightly beaten
- 1 tsp salt 4.9 ml salt
- For the filling For the filling
- 1 chorizo sausage, cut into thin strips or slices 1 chorizo sausage, cut into thin strips or slices
- 2 large potatoes, peeled and cut into small chunks 2 large potatoes, peeled and cut into small chunks
- Salt and black pepper to taste Salt and black pepper to taste
- Butter or margarine Butter or margarine
- 16 oz can of refried beans 455 g can of refried beans
- Vegetable oil Vegetable oil
- Shredded Monterey Jack or Manchego cheese Shredded Monterey Jack or Manchego cheese
Method
Boil the potatoes in water until cooked. When ready, mash them with the butter or margarine until smooth and add salt and pepper to taste. Set aside and keep warm.
Heat the beans, set aside and keep warm.
Cut the chorizo in thin stripes or slices and cook it in a frying pan or skillet (do not add any oil). Set aside and keep warm.
To make the tortillas, mix the masa harina or cornmeal, the flour, the baking powder and salt. Add the butter and egg and start adding milk, while mixing. Add as much milk as needed to make a fairly firm dough. Form 3 to 4 inch tortillas by hand or using a tortilla press.
To make the quesadillas
In a large frying pan over medium to high heat add enough vegetable oil to cover about 1 inch of the pan. When the oil is hot, lower the heat to medium.
Take a tortilla and place in the middle any of the beans, chorizo sausage, cheese, potatoes or combination of them. Fold the tortilla in half and seal the sides by pressing with your fingers. Fry each side until brown, drain on absorbent paper and serve hot with Mexican salsa.
Heat the beans, set aside and keep warm.
Cut the chorizo in thin stripes or slices and cook it in a frying pan or skillet (do not add any oil). Set aside and keep warm.
To make the tortillas, mix the masa harina or cornmeal, the flour, the baking powder and salt. Add the butter and egg and start adding milk, while mixing. Add as much milk as needed to make a fairly firm dough. Form 3 to 4 inch tortillas by hand or using a tortilla press.
To make the quesadillas
In a large frying pan over medium to high heat add enough vegetable oil to cover about 1 inch of the pan. When the oil is hot, lower the heat to medium.
Take a tortilla and place in the middle any of the beans, chorizo sausage, cheese, potatoes or combination of them. Fold the tortilla in half and seal the sides by pressing with your fingers. Fry each side until brown, drain on absorbent paper and serve hot with Mexican salsa.
Cook's notes
You can fry more than one quesadilla at a time as long as the pan does not get crowded. It is best to serve the quesadillas as soon as possible, after being fried.
Comments (1)
andrew
Nov 19, 2010
The quesadilla comes from cheese and tortilla - all other ingredients becomes another recipe for example cheese and a slice of ham between the tortilla is called sincronizada
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