Quesadillas from Scratch
"Mexican plaza or street vendors kind. It's more like a turnover because the edges are sealed."
- Ready In:
- 20mins
- Ingredients:
- 9
- 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
- Mix first four ingredients, adding water gradually until it's the right consistency (not runny).
- Get a handful of dough and shape into a ball.
- 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.
- Re-moisten as necessary, just so masa doesn't stick.
- Seal edges.
- Stuff with cooked filling (not runny-may be leftovers) of your choice.
- Fry in very hot cooking oil until golden on both sides.
- Place over absorbent paper towels to rid of excess fat.
- Garnish with lettuce, salsa, sour cream, and crumbled cheese.
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RECIPE SUBMITTED BY
Mexi-Rosie
Tampico, Tamaulipas
I am a 53 year old Mexican-American elementary school teacher. I enjoy reading biographies, intresting nonfiction, and also love all types of catchy upbeat music. My favorite cookbook is the "Kitchen Fair" trademark cookware recipe book in Spanish. Being bilingual and bicultural, I've come to appreciate the best of both U.S. and Mexican cuisine. I was pleasantly surprised that many, many zaar members include Mexican food as their first favorite food. I'll try to post, as time permits, some Mexican recipes (and also American) that I consider good.
