MEXICO CITY STYLE QUESADILLAS

Ingredients

2 1/2 Cups fresh masa or masa flour

1/2 Cup all-purpose flour

1 tsp. kosher salt

2 tsp. baking powder

12 oz. Shredded Oaxaca Cheese from V&V Supremo®

chopped fresh herbs, such as chives or thyme (optional)

salsa verde, for serving

Combine masa, all-purpose flour, kosher salt, and baking powder in a bowl. Add water and knead to texture of soft cookie dough. For masa flour, about 1 ¼ Cups. Too much water will make masa sticky; too little will result in cracked masa.
Roll into 2 oz. balls.
Press in tortilla maker using thick plastic freezer bags on either side of masa. Press out to 4 ½ inch diameter. Place 1 oz. shredded Oaxaca cheese, and pinch of mixed fresh herbs, like chives and thyme, in center of masa disk. Leave a ½ inch border around masa.
Fold disk over and press to seal together. Moisten fingers with a little water to aid this process. Make sure quesadilla is completely sealed with no gaps. Quesadillas can be stored in cooler or freezer at this point.
Fry slightly past golden brown at 375 degrees. Serve with salsa of your choice.