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HOW TO MAKE 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.
Course Antojitos
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 small quesadillas
Calories 212kcal
Author Mely Martínez - Mexico in my Kitchen

Ingredients

For the filling:

  • 12 ounces fresh mushrooms cleaned and chopped
  • 1 Large tomato finely chopped
  • 1/2 medium onion diced
  • 2 “chiles serranos” finely chopped
  • 1 clove of garlic peeled and chopped
  • 1 Tablespoon of vegetable oil or lard
  • About 6 “Epazote” leaves chopped or a handful of cilantro
  • Salt to taste

For the Quesadillas:

  • 14 ounces of fresh corn masa or masa harina prepared according to package instructions.
  • 1 1/2 cup of “Oaxaca-style” string cheese or any other melting cheese as Monterrey jack.
  • 1 1/2 cup of the filling

Instructions

Instructions for the filling:

  • In a saucepan heat the oil or lard and place the mushroom and chopped onion. Let them cook covered on a medium-high heat for about 3 minutes. Uncover and let the liquid evaporated until the fat or oil starts frying the onion and mushrooms.
  • Add the chopped tomato and the garlic to the mushrooms. Let it cook for 3 minutes and add the epazote or cilantro. Keep cooking for 3 more minutes or until mixture is thick. Add salt to season.
  • Let it cool before using before using.

Instructions to assemble the quesadillas:

  • Divide the masa (corn dough) into 12 pieces and roll into balls. Cover with a damp kitchen towel or plastic wrap.
  • Warm an ungreased skillet over medium heat.
  • Put one of the balls between two plastic sheets into a tortilla press and press out to form a tortilla.
  • 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.
  • 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.
  • 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.
  • Serve hot.

Nutrition

Calories: 212kcal | Carbohydrates: 21g | Protein: 10g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 11mg | Sodium: 268mg | Potassium: 186mg | Fiber: 2g | Sugar: 1g | Vitamin A: 152IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2mg