Quesadillas

Name: Quesadillas
Total time: 20 min
Yield: 2
Cuisine: Mexican (Central)
Ingredients: 6 Corn tortillas; 200 g Oaxaca cheese; 4 Epazote leaves; 60 ml Salsa verde or roja, to serve

The simplest antojito done right: a corn tortilla folded over stringy melting cheese and griddled until the outside toasts and the inside pulls into threads. In Mexico City the masa is often pressed fresh and folded raw around the filling.

Источник

Автор рецепта Mexican home kitchens · 🏺 Традиционное

Mexican, central highlands — A quesadilla is a Mexican dish of a tortilla filled mainly with cheese, and sometimes meats, spices and other fillings, then folded and cooked on a griddle. The corn-tortilla version is one of the oldest and most widespread antojitos.

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Grill Nation Curtis High John Baldauf

⏱ 20 мин🍽 2 порций🔥 380 ккал🇲🇽 Мексика🌶️

Вегетарианское

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Приготовление

Tear or slice the cheese into strips so it melts evenly and quickly. Set a dry pan or griddle over medium heat until a drop of water skitters across it.
💡 Dry pan, no oil. A quesadilla is toasted, not fried — oil makes the tortilla greasy and stops it toasting properly.
Lay a tortilla flat on the pan, pile cheese over one half, tuck an epazote leaf on top, and fold the empty half over. Press down gently with a spatula.
Toast for about 2 minutes a side, flipping once, until the tortilla has golden brown spots and the cheese is fully molten and stringy when you peek inside.
💡 If the tortilla browns before the cheese melts, your pan is too hot — lower the heat and give the cheese time. Patience here is the whole recipe.
Open each quesadilla just enough to spoon in a little salsa, and eat immediately while the cheese still stretches.

💡 Советы

In central Mexico a 'quesadilla' does not always contain cheese — the word covers any folded masa turnover, filled with squash blossom, mushrooms, huitlacoche, potato-and-chorizo or rajas. Swap the cheese for any of those and you have the full family.
For the Mexico City style, press fresh masa into a disc, lay the filling on one half, fold the raw masa over, seal the edge, and shallow-fry it instead of using a ready tortilla.