Hello Again.... How about some quesadillas?

Sorry for the lapse in posting but to tell the truth after starting a new block of classes I've been swamped with homework, research, practicals and everything else I haven't had time for much else but school..... still doing very well yet it's life consuming, but I guess it's what it's designed to be after all....

So after coming home and trying to decide on what to make during the weekend, and not being inspired at the moment by what I found in the fridge, we all agreed that it had been way too long since we'd had old fashioned quesadillas the way we all like them, made from scratch with fresh masa and hot off the pan.... Mmmmm, so I'll share this with you.

Quesadillas Poblanas (Puebla Style Quesadillas).- From most of Mexico comes these lovely little bundles which you can fill with anything at all, it's the masa that makes them special and once you make these, anything else just won't do....

3 cups Masa Harina (corn flour, preferably Maseca brand)
1/2 cup AP Flour (whatever you have on hand, except whole wheat), you could leave it out too
Cheese, any kind you like but usually Asadero or Oaxaca (Jack or Mozarella work)
Poblano Chile Strips, Zucchini Blossoms, Huitlacoche (corn smut), Mushrooms, Chicken,
corn, tomato, cilantro, chorizo, etc...... you get the idea
Oil for frying

In a large bowl put the flours in and add water, first a cup at a time, working with your fingers until it's all incorporated. Don't add too much water since the dough should be firm yet soft and not be sticky. (you could always add more maseca). Work the dough until it feels soft and nice and you can work it between your hands.

Don't worry if you don't have a tortilla press, I just barely replaced my old one and had been using my Balsamic Vinegar bottle as a rolling pin instead (you could also use a plate or anything flat to press against the dough once its between the plastic as I explain down below).

As I said, I now have a tortilla press and you can find these easily in any Mexican market, they come in iron or wood styles and both work well. You'll need a large zip lock bag (cut off the zip thingy and cut open the sides so all you have is a long strip of heavy plastic), place the fold of the plastic bag on the joint of the tortilla press and place a ball of dough in the center of the bottom side so it will be pressed by the other side of plastic with the top iron part of the press which you will press down with the handle. When you lift the top part of the iron you will see the dough as a tortilla between the plastic. Peel the top plastic off the tortilla (you could leave them as is and cook the tortilla and you would have homemade corn tortillas which are wonderful (cook in a dry, hot pan), but these are quesadillas so, put some of the cheese on the right hand side of the tortilla (leaving space close to the rim for sealing and put anything else you're adding on top of the cheese. Not too much, make a test one to check.

Now using the left side of the plastic which you peeled off, fold the tortilla in half and bring both sides of the tortilla together and over your filling so the sides meet. Now press them together using the plastic to help you and make a good, tight seal. Now you can lift up the plastic, with the quesadilla on it, and peel it off the plastic allowing you to cook it. Looks like a little turnover actually.

In a frypan with some oil in it (you can cook these in a dry pan too if you like, try both methods to discover your favorite), about 1/4 inch. Over med high heat (you will lower it if it gets too hot), once it's hot, place a quesadilla in the oil CAREFULLY, don't splash or you'll get burned. You can probably put 2 quesadillas at the same time and flip them over, again carefully (I use a spatula and a spoon to help me so I don't splash at all, I learned the hard way) until they are golden brown on both sides. Drain on paper towels or rack and enjoy. Rene helped with the frying and we got a nice little assembly line going which made it fun and fast.

You can have salsa on the side, we made a Spicy Cilantro Salsa this time, but your favorite salsa will do nicely. Red, Green Salsa, Habanero or Serrano Chile or anything you like at all. I've never had anyone not like these and kids love them too and while they can help you assemble, cooking would not be recommended until they are older for obvious reasons.

So go ahead and make some tasty tidbits for your family. I'm sure you'll see how creative you can get with these and if you have some help (which is fun) they will be done in a jiffy. Enjoy!