Masa Quesadillas With Cheese Recipes

Steps:

• Place the tortillas on a greased baking sheet. Combine the cheese and salsa; spread over half of each tortilla. Fold over. , Broil 4 in. from the heat for 3 minutes on each side or until golden brown. Cut into wedges.

Steps:

• Place a medium nonstick skillet over medium heat, then add the oil. Let oil heat up for 20 seconds, swirling the pan around so the oil coats the bottom.
• Place the tortilla in the skillet and sprinkle the cheese evenly over the top. Once the cheese begins to melt, 30 seconds to 1 minute, use a spatula to fold the tortilla in half. Using the spatula, press down firmly on the top of the tortilla until some of the cheese runs out into the pan. Let the quesadilla cook until the cheese that's leaked out solidifies and turns brown, 2 to 3 minutes.
• Flip the quesadilla over and let cook on the other side for another 1 to 2 minutes, until the cheese is crisp and golden. Slide quesadilla onto a plate and serve immediately.

Steps:

• 1. Prepare the dough. Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft. Form the dough into 16 small balls of equal size. Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center. Put a second piece of plastic on top of the dough, and lower the handle to press out a 3 1/2- to 4-inch circle. Peel off the top piece of plastic. 2. Put a small slice of cheese on 1/2 of the circle, but not too close to the edge. Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top. Lift the plastic and gently fold the dough together so that the edges meet. Press to seal the edges together, and peel off the plastic. Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out. Repeat with the remaining dough. 3. Heat oil to a depth of 1/4 inch in a medium skillet until it shimmers. Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side. Drain on paper towels and serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.