Mexico City Style Quesadillas

Ingredients

Directions

1. 1

   In a bowl, combine the masa, all-purpose flour, kosher salt, and baking powder. Add about 1¼ cups of water and knead to the texture of soft cookie dough. Too much water will make the masa sticky, and too little will cause the masa to crack.

2. 2

   Roll the dough into 2 oz. balls.

3. 3

   Press each ball in a tortilla press, using thick plastic freezer bags on either side of the masa, to a 4½-inch diameter. Place 1 oz. of cheese and a pinch of mixed fresh herbs, such as chives and thyme, in the center of the masa disk, leaving a ½-inch border around the edge.

4. 4

   Fold the disk over and press to seal. Moisten your fingers with a little water to help with sealing, and make sure the quesadilla is completely sealed with no gaps. At this point, the quesadillas can be stored in the refrigerator or freezer.

5. 5

   Fry the quesadillas in oil at 375°F until slightly past golden brown. Serve with salsa verde or the salsa of your choice.