Corn Masa Quesadillas Recipes

Steps:

• Place the first six ingredients in a large bowl; toss to combine. To assemble, lightly brush the tops of two tortillas with 1/2 teaspoon oil; turn over. Top with cheese mixture and remaining tortillas. Brush tops with remaining oil., Place a large nonstick skillet over medium heat. In two batches, cook quesadillas 1-2 minutes on each side or until golden brown and cheese is melted. Cut each quesadilla into six wedges. If desired, serve with guacamole.

Steps:

• Mix all ingredients and knead until well blended and easy to handle. Let rest for 10 minutes.
• Form tortilla-like circles in tortilla press.
• Fill with your favorite filling or leftovers (not runny) as for turnovers.
• Seal edges and fry in enough cooking oil. Drain excess grease.
• (Optional) Garnish with shredded lettuce, diced tomato, shaved onion, crumbled cheese, salsa and sour cream.

Steps:

• preheat oven to 275.
• in a small skillet, warm the tablespoon of oil over medium heat.
• add the onion and garlic and saute for 1 minute.
• stir in the corn, mushrooms and salt and chipotles and continue cooking for about 5 minutes, till the vegetables are cooked through.
• on a griddle or in a large, heavy skillet, warm just enough oil to coat the surface, over medium heat.
• cover the first tortilla with about one quarter of the vegetable mixture, a similar amount of cheese and 1 or 2 t cilantro.
• top with a second tortilla.
• transfer the quesadilla to the skillet and cook till the cheese is melted and the tortillas are lightly browned and chewy-crispy, about a minute per side.
• drain, place the tortilla on a heat proof plate in the oven to keep warm.
• repeat the assembly and cooking process with the remaining tortillas and filling, adding as many to the skillet as will fit comfortably at one time.
• slice the quesadillas into wedges and serve hot, with salsa if desired.