Crunchy on the outside, tender inside. Bursting with melty delicious cheese and smoky roasted poblano peppers. These quesadillas are not like the ones you get at the taco stand down the street! Customize the fillings to your liking and go grab a beer. It’s time to take a trip to the streets of Mexico, D.F.
- 2 cups Masa Harina
- 1 1/2 cups water
- 1 teaspoon kosher salt
- 3 cups shredded cheese – quesadilla, Gouda or Muenster work best
- 2 poblano peppers – roasted, peeled and chopped
- vegetable oil for frying
- salsa and sour cream for serving
- Make the dough – in a large bowl, mix the masa harina, water and salt with your hands until it forms a ball. Place the dough on the counter and lightly knead for 2 minutes until smooth.
- Get a gallon size zip-top bag and cut open at the sides, leaving the bottom together. It should look like a folder.
- Divide the dough into 8 portions. Put 1 portion into the bag. Using a rolling pin, flatten the dough until it is a disk about 1/4″ thick. Put some cheese and roasted peppers onto half of the dough disk, and using the bag as support, fold the empty side of the dough over the cheese. Peel back the top layer of bag and gently seal the dough by pressing with your fingers. Repeat with the rest of the dough, cheese and peppers.
- When you are ready to fry, fill a deep skillet with 1/2″ of vegetable oil. Heat over medium high until it is 350*. Slide 2 quesadillas into the oil and fry until golden on the bottom, about 2 minutes. Carefully flip and continue to cook until golden all around. Drain on a rack or brown paper bag.
- Serve while still hot. I like it with a roasted tomato salsa or green salsa and sour cream!