Frontera's Fried Quesadillas (AKA Mexico City-Style Quesadillas)

Name: Frontera's Fried Quesadillas (AKA Mexico City-Style Quesadillas)
Ingredients: 1 pound fresh ground corn masa - OR - 1 ¾ cups dried masa harina mixed with 1 cup plus 2 tablespoons hot tap water; 2 rounded tablespoons fresh-rendered pork lard or vegetable shortening; 3 tablespoons all-purpose flour; 1 teaspoon salt; 1/2 teaspoon baking powder; 12 ounces shredded Mexican melting cheese (like Chihuahua, asadero or quesadilla) or Monterey jack, Colby or mild cheddar); 12 epazote leaves (if you have them); Oil to a depth of 1 inch for frying; A generous cup of salsa (I love Avocado-Tomatillo Salsa)

www.rickbayless.com

Though to most everyone north of the Rio Grande/Rio Bravo, the word quesadilla immediately conjures thoughts of crispy flour tortillas with an oozy cheese

View full recipe on www.rickbayless.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.rickbayless.com.

Share this recipe:

Cooking tools:

Tortilla press
Deep-fry thermometer
Dutch oven
Skillet
Mixing bowl
Baking sheet
Plastic wrap
Paper towel
Oven
Measuring cup
Measuring spoon

Ingredients

1 pound fresh ground corn masa - OR - 1 ¾ cups dried masa harina mixed with 1 cup plus 2 tablespoons hot tap water
2 rounded tablespoons fresh-rendered pork lard or vegetable shortening
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
12 ounces shredded Mexican melting cheese (like Chihuahua, asadero or quesadilla) or Monterey jack, Colby or mild cheddar)
12 epazote leaves (if you have them)
Oil to a depth of 1 inch for frying
A generous cup of salsa (I love Avocado-Tomatillo Salsa)