QUESADILLAS AND SINCRONIZADAS – RECIPES
Provided by: Douglas Cullen
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
|8 ounces of your favorite Mexican Cheese|
|16 corn tortillas.|
- Grate the cheese.
- Warm each tortilla until pliable.
- Add 1/2 ounce of cheese to each tortilla.
- Fold in half.
- Cook on each side until golden brown.
- Serve with salsa and guacamole on the side.
Calories 99 kcal, CarbohydrateContent 12 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 2 g, CholesterolContent 11 mg, SodiumContent 101 mg, FiberContent 2 g, SugarContent 1 g, ServingSize 1 serving
QUESADILLA AUTHENTIC RECIPE | TASTEATLAS
Provided by: TasteAtlas
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 10 servings
|FOR 20 CORN TORTILLAS|
|500g (1.1 lbs) corn flour|
|1/4 tbsp salt|
|1/4 tbsp salt|
|415 ml (1 1/2 cups + 4 tbsp) hot water|
|500g (1.1 lbs) cheese (Chihuahua, Oaxaca or Manchego)|
- Begin by making the tortillas. Sift the corn flour into a large bowl, add salt, and mix lightly. Gradually add water, working the dough with your hands. You may not need to use all the water. The dough should be moderately firm and elastic. Cover the dough with an elastic wrap and let it rest for 30 minutes.
- Divide the dough into smaller pieces and roll each one into the shape and size of a golf ball. Each piece should weigh about 35 grams (1.2 oz).
- Put a piece of plastic wrap on the bottom plate of a tortilla press. Put the ball of dough on top, and cover with another piece of plastic wrap. Press until thin – ideally, the tortilla should be around 2 mm (1/8-inch) thick and measure 15 cm (6 inches) in diameter. Repeat with the remaining balls of dough. If you do not own a tortilla press, roll out the tortillas using a rolling pin.
- Now, cook the tortillas. Heat a comal or a shallow cast iron pan over high heat, then reduce the heat to medium. The tortillas are usually cooked without oil, but some oil may be sprinkled on the comal, so they don’t stick. Cook the tortilla for about 50 seconds on one side, until small bubbles start to appear. Turn the tortilla over, and cook for another 50 seconds, until you start seeing small bubbles again. Finally, turn the tortilla over once more, and cook for an additional 20 seconds. The tortilla should now inflate like a balloon.
- Transfer the cooked tortilla into a tortillero, a handwoven tortilla basket (still, a plastic container will also do), so it remains warm and soft, and repeat with the remaining tortillas.
- Grate the cheese or cut it into thin strips. If the tortillas have cooled down, reheat them on a comal or a shallow pan for 20 seconds, so they soften.
- Sprinkle the cheese generously on each tortilla, fold in half, and heat on a comal for 1 1/2 minutes on each side, until the cheese melts. Press gently during cooking.
- Serve the quesadillas with the sauce of your choice – red salsa, green salsa or cream, and add condiments to your liking.
QUESADILLAS FRITAS, THE REAL MEXICAN STREET FOOD RECIPE. – MARICRUZ …
Provided by: Maricruz
Categories: appetizer,main dish
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
|3 cup masa harina|
|2 cups lukewarm water|
|1 tsp baking powder|
|1 tsp salt|
|2 cups string cheese (Oaxaca, asadero, mozzarella, etc.)|
|any fillings you prefer (read notes)|
|oil for frying (as needed)|
|2 cups lettuce (shredded)|
|½ cup onions (sliced)|
|½ cup crumbled queso fresco (or the cheese you prefer)|
|½ cup Mexican cream|
|salsa (read notes)|
- Place masa harina in a bowl. Add salt, and baking powder.
- Mix and knead the flour with lukewarm water until you’ll have a smooth dough that resembles play dough.
- Heat about 2-inch oil in a large frying pan over medium heat.
- Pinch the dough to get a portion and roll it into a ball about the size of a golf ball.
- Using a tortilla press or a heavy dish, press a dough ball between the two plastic sheets to make a thin tortilla.
- Peel the sheet on top and add the filling and some cheese in the middle.
- Carefully, fold the tortilla into a half-moon. Press a little bit on the edges to stick them together.
- Remove the last plastic sheet and place the raw quesadilla on your hand, then carefully add it to the hot oil.
- Repeat the steps adding as many quesadillas fit in your pan.
- Fry quesadillas for 5-6 minutes flipping them once. Baste with oil the uncooked side so it will seal and make it easier to flip over.
- As they finish cooking, transfer them to a paper lined plate.
- Repeat until all masa dough is used.
Calories 283 kcal, CarbohydrateContent 17 g, ProteinContent 8 g, FatContent 21 g, SaturatedFatContent 5 g, CholesterolContent 16 mg, SodiumContent 405 mg, FiberContent 1 g, UnsaturatedFatContent 13 g, ServingSize 1 serving