posted by SueFreeman 05-02-101 9:59 AM
Quesadillas
Mexican Chef is Adias Sanchez
La Masa Dough:
2 cups MASECA *
1/2 tsp salt
3 T all purpose flour
1 T Vegetable Oil
1 tsp baking soda
1 1/8 cups water
Mix dry ingredients and then add water and oil. Mix with hands for 5 minutes. Please don't skip on the time you need it. Cover dough with a damp cloth or put in plastic bag and let rest for 10 minutes or more. Makes 12 balls. You can use a little water to wet your hands while making balls if it is too dry. It is a very silky texture, very smooth.
*Note: You can use the MASA in the grocery store but it is made with enriched flour and
might need more water. There is a different texture but not too different. Just be careful that the
dough has enough water. It is better to be a little sticky than dry.
Relleno de Champinones (mushroom filling):
1/2 medium onion, cut in long thin strips (julienned)
1 clove garlic minced
4 oz mushrooms, diced
1/2 medium tomato, diced
2 Pablano Peppers, roasted, peeled and seeded and diced
salt and pepper to taste
vegetable oil for sauteing
Heat a nonstick skillet over medium heat. Saute onion until translucent. Add garlic and mushrooms. Keep sauteing until mushrooms start releasing a nice aroma. Add tomato and Pablano peppers. Season with salt and pepper and let tomato cook and disintegrate into mixture. Uncover and cook while stirring allowing flavors to release and blend. It will be thick when you are done.
Relleno de Papa con Chorizo (Potato and Chorizo Filling):
2 medium potatoes (diced and cooked)
1/2 cup chorizo
veggie oil for frying
salt to taste
Heat nonstick skillet over medium heat. Fry chorizo in a little bit of oil and keep stirring. You might have to reduce the heat. Cook until crisp. Integrate potato into mixture by mashing with potato masher. Fry until lightly browned.
Relleno de Rajas con Crema:
(Can also be used as a dip with tortilla chips)
2 T butter
vegetable oil for frying
2 whole medium onions cut into strips (Julienned)
8 Pablano peppers, seeded, roasted, skinned and julienned (remember to use gloves)
2 cloves garlic, minced
12 oz cream cheese
3 cups frozen corn
1/2 pt heavy cream
salt and pepper to taste
Heat a large nonstick skillet and melt butter adding some vegetable oil to it. Add onions and
peppers and saute til translucent. Add corn, cream cheese and cream and cook til blended and
incorporated and hot. Season with salt and pepper.
Filling or use as a dip with tortilla chips.
Salsa de Tomate:
3 tomatoes, chunked
2 cloves garlic, minced
1 jalapeno pepper, chopped
3 serrano peppers, chopped
salt and pepper to taste
1 T. olive oil
Put all in large bowl and cover with plastic wrap. Put in microwave oven on high for 10 minutes. Blend hot mixture with a hand blender or a shake blender. Set aside.
Salsa de Aguacate Avacado Salsa:
(this is quite hot with an after burn. So if you want to tame it, seed and take out membranes of jalapenos.)
1 ripe avocado
1/2 cup sour cream *
3/4 cup milk
2 jalapeno's coarsely chopped
salt to taste
handful of cilantro
Put in a large bowl and blend with a shake blender. Adjust salt.
*Note: Mexicans don't use sour cream they use a creme fresh which is a little sweeter but sour cream will work
Make the tortillas with the rested balls. You can use a tortilla press or use a rolling pin. She had taken 24 large zip lock bags and cut them open and cut the top off so you have two equal pieces for each bag. Then she rolled the tortillas out in between them and then set them aside. They stayed moist that way and helped with filling as you will see. You can use wax paper too but make sure all tortillas are rolled out and put between paper or the plastic sheets. (if you make them often they are reusable and very good and easy to work with.
Take one sheet of paper or plastic off the top and holding the tortilla with the other sheet in one hand, place one large spoonful of filling of choice in center and then fold tortilla in half. The paper or plastic keeps it from breaking up and helps you to see what you are doing. Seal all edges well. While tortilla is still in plastic or paper folded in half, just set aside til all are done.
When all quesadillas are filled then peel the paper or plastic off and drop the tortillas hot grease (375 degrees) and fry. It only takes about 3 to 5 minutes for the whole time. When golden brown remove and drain. Repeat til all tortillas are fried. She said you can do this in a little oil in a pan and pan fry them, but not deep fry them if you want. But the texture will be different.
To serve:
Place on a plate, spread some of the avocado mixture over the top, top off with tomato salsa and top off with shredded lettuce.
You need to eat these right away. They do get soggy.