Fried Quesadillas with Two Fillings

Name: Fried Quesadillas with Two Fillings
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 40
Cuisine: Mexican
Ingredients: 59 milliliters Mexican crema or crème fraîche (omit if using ricotta salata); 40 servings Accompaniment: guacamole; 473 milliliters masa harina (masa mix) such as Maseca or Quaker; 227 grams mushrooms, trimmed; 237 milliliters oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled; 1 teaspoons salt; 5 squash blossoms, petals torn into 20 pieces and remainder discarded; 2 Tbsps unsalted butter; 710 milliliters About vegetable oil; 315 milliliters warm water; 59 milliliters minced white onion

Fried Quesadillas with Two Fillings is a gluten free and vegetarian hor d'oeuvre. This recipe serves 40. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 55 calories. This recipe is typical of Mexican cuisine. A mixture of crème fraîche, squash blossoms, queso fresco, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 2 hours.

Instructions

Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.

Ingredients you will need

Butter

Onion

Equipment you will use

Frying Pan

Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.

Ingredients you will need

Mushrooms

Epazote

Onion

Salt

Equipment you will use

Food Processor

Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes.

Ingredients you will need

Mushrooms

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.

Ingredients you will need

Masa Harina

Dough

Water

Salt

Equipment you will use

Wooden Spoon

Bowl

Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls.

Ingredients you will need

Dough

Roll

Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

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.)

Ingredients you will need

Tortilla

Dough

Equipment you will use

Ziploc Bags

Rolling Pin

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.

Ingredients you will need

Queso Fresco

Mushrooms

Squash

Mexican Crema

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.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.

Ingredients you will need

Cooking Oil

Equipment you will use

Slotted Spoon

Paper Towels

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.

Ingredients you will need

Mushrooms

Equipment

Ingredients

Servings:

59milliliters

Mexican crema or crème fraîche (omit if using ricotta salata)40servings

Accompaniment: guacamole 473milliliters

masa harina ("masa mix") such as Maseca or Quaker 227grams

mushrooms, trimmed 237milliliters

oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled 1teaspoons

salt 5

squash blossoms, petals torn into 20 pieces and remainder discarded 2Tbsps

unsalted butter 710milliliters

About vegetable oil 315milliliters

warm water 59milliliters

minced white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. 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 Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.