DOUGH
- 2 C Masa Harina (corn flour)
- Salt
- water – approx 1-1/2 C – drizzle into running food processor until it starts to pull together
(SHORTCUT: Use large soft yellow or white corn tortillas)
(WORSE SHORTCUT: Use a large flour tortilla. This is a quesadilla!)
STEP BY STEP
- Put the masa and salt into your food processor
- Have a measuring cup with 2 C water – YOU WILL NOT use it all.
- In a food processor, put the masa, salt and 1 C water
- Start the food processor and drizzle more water in a bit at a time, till it starts to pull together.
- Take it out and finish it on the counter
- Cut in half, and form two large balls, about the size of a softball, and press it kind of flat
- Cover with plastic, and let it rest 5 minutes
- Put onto a parchment paper, flatten a bit more
- Put a second parchment paper on top
- Roll it even flatter
- Put into a hot lightly oiled cast iron skillet
- 3-5 minutes, then flip
- Cook other side 3-5 minutes
- It should have blacked spots on both sides
- Set aside on baking sheet
- Repeat 8 through 15 for the other ball of masa
TOPPINGS
- Refried Beans as a base
- Cheeses
- Many grocery stores offer a shredded Mexican blend of cheeses. This is your safest best
- Other good choices – Asiago, Havarti, Mozzarella, Provolone, Queso Oaxaca, Queso Asadero ( aka Queso Quesadilla), Panela, Manchego, Queso Chihuahua
- In a pinch, use a blend of Cheddar, Monterrey Jack & Mozzarella – or just Cheddar and Monterrey Jack
- Bad choices: These cheeses do not melt well, and probably are not as good for this application – Queso Fresco, Queso Anejo (Aged Fresco), Cotijo, Parmesan
- Meat: Chorizo, chicken, fish, carne, bacon, or carnitas – Cooked
- Avocado
- Fresh tomato
- Sun dried tomato
- Bell pepper
- Shredded lettuce
- Mexican Crema
- Corn
- Mushrooms
- Black beans
- Black olives
- Crumbled Queso Fresco
