Fried Quesadillas with Two Fillings
Fried Quesadillas with Two Fillings might be just the hor d'oeuvre you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 55 calories, 1g of protein, and 4g of fat. This recipe serves 40. Head to the store and pick up masa harina such as maseca, vegetable oil, accompaniment: guacamole, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes.
Remove from heat and cool filling completely.
Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls.
Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes.
Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
Serve quesadillas immediately.
·Mushroom filling may be made 1 day ahead and chilled, covered.·Quesadillas may be formed, but not fried, 1 day ahead and chilled, covered. Bring to room temperature, and pat dry if necessary, before frying.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The WindRacer Russian River Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.
WindRacer Russian River Pinot Noir
Beautiful aromas of sassafras, mocha and black licorice demonstrate the unique, bold personality of the Russian River Valley. Distinct flavors of brambly fruit, sweet oak and white pepper lead to a broad, balanced wine with food-friendly acidity. Russian River's warm, sunny days and cool foggy nights are optimal for Pinot Noir – the wines have great texture and weight without being overdone or losing their natural acidity. The classic deep, dark aromas and flavors the Russian River is known for shine through in this wine.