Feature

Web Exclusive: Three Cozy Recipes

Whip up soulful grub in your own kitchen with recipes from Snooze, Mezcal, and La Sandía.

October 2007

Mezcal's Quesadillas Tradicionales

(9 servings)

For the Masa

  • 2 1/2 cups Maseca (a corn masa mix)
  • 1 1/2 cups warm water
  • 1 teaspoon salt

For the Filling

  • 1 poblano chile, roasted, peeled, seeded, and cut into strips
  • 1 tablespoon onion, diced, and sautéed
  • 3 cups queso fresco, crumbled
  • 2 tablespoons cilantro, chopped
  • 1 cup crema Mexicana (or sour cream)
  • Salt and pepper to taste

Oil for frying

For the Pico de Gallo (garnish)

  • 1 tomato, diced
  • 1/4 onion, diced
  • 1/2 serrano chile, minced
  • 1 tablespoon cilantro, chopped
  • 2 cups shredded lettuce
  • 1 tablespoon queso fresco, crumbled
  • Salt and pepper to taste

In a mixing bowl add the Maseca, water, and salt. Mix thoroughly until the Maseca forms into a dough. In your hands roll out nine equal-size balls, place each in a tortilla press and flatten into a circle. Set aside. For the filling, in a separate bowl mix the poblano chile, sautéed onion, queso fresco, cilantro, and crema. Place equal amounts of the filling in the center of the flattened masa circles and fold them into half circles. Fry in 375° oil for approximately 4 minutes or until golden brown. Garnish with shredded lettuce, pico de gallo, queso fresco, and crema Mexicana.

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