Masa Quesadillas With Cheese Recipes

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Steps:

• Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
• Combine the cheeses and set aside.
• To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
• Preheat the oven to 375 degrees F.
• Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

Steps:

• 1. Prepare the dough. Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft. Form the dough into 16 small balls of equal size. Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center. Put a second piece of plastic on top of the dough, and lower the handle to press out a 3 1/2- to 4-inch circle. Peel off the top piece of plastic. 2. Put a small slice of cheese on 1/2 of the circle, but not too close to the edge. Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top. Lift the plastic and gently fold the dough together so that the edges meet. Press to seal the edges together, and peel off the plastic. Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out. Repeat with the remaining dough. 3. Heat oil to a depth of 1/4 inch in a medium skillet until it shimmers. Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.