FRIED QUESADILLAS WITH TWO FILLINGS

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Fried Quesadillas with Two Fillings image

Categories     Cheese     Mushroom     Fry     Vegetarian     Cinco de Mayo     Lunch     Spring     Sour Cream     Hominy/Cornmeal/Masa     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 40 hors d'oeuvres

Number Of Ingredients 19

For mushroom filling
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped freshepazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste
For tortilla masa
2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon salt
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remainder discarded
For frying
About 3 cups vegetable oil
Accompaniment: guacamole
Special Equipment
a tortilla press or a rolling pin; a deep-fat thermometer

Steps:

  • Make mushroom filling:
  • Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
  • Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
  • Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
  • Make masa and form quesadillas:
  • Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
  • Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap-lined tray and cover with more plastic wrap.
  • Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn't flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
  • Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
  • Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap-lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
  • Fry quesadillas:
  • Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
  • Serve quesadillas immediately.

Tairq Rind
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These quesadillas were amazing! The crispy tortillas, the melted cheese, and the flavorful fillings were all perfect. I'll definitely be making these again.


Process Rai
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These quesadillas were so easy to make and they turned out so well! I used a store-bought rotisserie chicken for the filling, and it made everything so quick and easy. I'll definitely be making these again soon.


Shazadi Saba
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I'm not usually a fan of quesadillas, but these were really good. The two fillings made them extra flavorful and satisfying. I'll definitely be making these again.


Nancy Rabatoko
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These quesadillas were delicious! I used a chicken and cheese filling and a black bean and corn filling. The combination of flavors was amazing. I'll definitely be making these again soon.


Chisom Muna
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I was a bit skeptical about the two fillings, but I was pleasantly surprised. The flavors really complemented each other well. I'll definitely be making these again.


Peter Makau
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These quesadillas were a great way to use up some leftover chicken and cheese. They were also a big hit with my kids. I'll definitely be making them again.


Adriane Terry
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I love the idea of using two different fillings in these quesadillas. It's a great way to add extra flavor and variety. I used a beef and bean filling and a potato and cheese filling. Both were delicious!


Hefa Moala
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These quesadillas were so easy to make and they turned out so well! I used a store-bought rotisserie chicken for the filling, and it made everything so quick and easy. I'll definitely be making these again soon.


amos kibira
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I'm always looking for new quesadilla recipes, and this one definitely caught my eye. The two fillings sounded so good together, and I was right! These quesadillas were amazing. The crispy tortillas, the melted cheese, and the flavorful fillings were


Abbygail Janse van Rensburg
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I love that this recipe uses two different fillings. It gives the quesadillas so much more flavor and texture. I used a shredded chicken and cheese filling and a black bean and corn filling. Both were delicious!


Thabiso Poonyane
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These quesadillas were a hit with my family! The combination of two fillings made them extra delicious and satisfying. I'll definitely be making these again.