Quesadilla
Simple and comforting, our Quesadilla is one of many antojitos—a collection of street food style snacks, or "little cravings," served by vendors across the country—on the menu at Kol Mezcaleria. It is a simple and delicious dish that can be eaten on a variety of occasions, from brunch to dinner. This recipe uses yellow and purple corn fresh masa, but you can use any colors that you'd like. If you can't find fresh masa, purchase masa harina and follow the instructions on the packet.
Make 1 <quantity>12<unit>g</unit></quantity> ball with yellow corn fresh masa and 1 <quantity>12<unit>g</unit></quantity> ball with purple corn fresh masa. If you cannot find fresh masa, use masa harina and follow the instructions of the producer
Press and shape the two colors together to form a single ball
Set the tortilla press with parchment paper, put the ball in the center and cover it with another sheet of parchment paper. Press it slightly to obtain a circle
Place <quantity>20<unit>g</unit></quantity> of Oaxaca cheese in the middle of the masa
Fold the round in half, pressing the edge with your fingers to close the quesadilla. Repeat this process with the remaining masa and cheese
Add <quantity>1<unit>l</unit></quantity> of vegetable oil to a medium saucepan and heat it to <temperature>190<unit>°C</unit></temperature>
Fry the quesadilla until it stops bubbling, flip the quesadilla and fry it until it stops bubbling. Remove from the oil and place it on a rack to drain and cool down. The Quesadilla is ready
Enjoy!
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