Corn Dough Quesadillas

In central México, corn dough quesadillas are sold in local markets or on the street sidewalks. They are filled with Hongo Silvestre from the area, with Squash Blossoms, Huitlacoche, potatoes, Nopales, green or red chorizo, melting cheese and sometimes using the blue corn dough.

SERVINGS

12 piece

COURSE

Antojitos

TOTAL TIME

35 mins

CUISINE

Mexico

– Divide the masa (corn dough) into 12 pieces and roll into balls. Cover with a damp kitchen towel or plastic wrap.

Instructions

1

– Warm an ungreased skillet over medium heat.

Instructions

2

– Put one of the balls between two plastic sheets into a tortilla press and press out to form a tortilla.

Instructions

3

– Remove the top sheet of plastic and place on the skillet topping with a Tablespoon of the filling some strings of cheese. You can top it with an Epazote leaf too.

Instructions

4

– Fold the dough in half to cover the filling. Seal the edges together if you wish. I don’t usually do it, but that is a personal preference.

Instructions

5

– Cook until brown spots form on the underside and turn it over and cook the other side for another 4 to 5 minutes. The quesadilla will be slightly crunchy on the surface but soft inside.

Instructions

6