Thick corn masa quesadillas filled with melted Oaxaca cheese, cooked on a griddle. Hand-pressed fresh masa, not flour tortillas. Mexico City style.
Ingredients
Scale
Measurement units
- 2 cup masa harina
- 1 ¼ cup warm water
- ½ tsp salt
- 2 cup queso Oaxaca, shredded
- 1 cup salsa verde
- ½ cup Mexican crema
Ingredients
Scale
Measurement units
- 2 cup masa harina
- 1 ¼ cup warm water
- ½ tsp salt
- 2 cup queso Oaxaca, shredded
- 1 cup salsa verde
- ½ cup Mexican crema
Instructions
Make the masa
Mix masa harina (2 cup) with warm water (1 ¼ cup) and salt (½ tsp).
Knead until smooth, soft dough.
Divide into 8 balls (about 1 inch diameter).
Form the quesadillas
Press each ball into 5-inch round (slightly thick).
Place queso Oaxaca, shredded (2 cup) on one half.
Fold over, press edges to seal.
Equipment: tortilla press, plastic sheets or parchment paper
On the griddle
Cook on hot comal until masa is cooked and cheese melted.
Equipment: comal, spatula, comal or griddle
Top with crema
Serve with salsa verde (1 cup) and Mexican crema (½ cup).
Tomorrow's Meal
Quesadilla Croutons with Tomato-Salsa Soup
Cold quesadilla wedges warmed in the oven and floated in a quick roasted tomato and salsa soup.
You'll need to pick up:
1 can (14.5 oz) fire-roasted tomatoes1 cup mild salsa1 cup chicken or vegetable brothFresh cilantroLime wedges
Quick overview:
- 1.Heat the oven to 375°F
- 2.Cut the cold quesadillas into bite-sized wedges and warm them on a sheet pan for 8 minutes
- 3.Simmer the tomatoes, salsa and broth in a pot for 10 minutes, then blend until smooth
- 4.Ladle the soup into bowls
- 5.Top with the warm quesadilla wedges and cilantro, and serve with lime
Before you cook
Cook notes
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