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

Name: Frontera's Fried Quesadillas (AKA Mexico City-Style Quesadillas) - Rick Bayless
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

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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)