QUESADILLA AUTHENTIC RECIPE | TASTEATLAS
Adapted from mexican-authentic-recipes.com, this recipe offers a simple approach to making quesadillas. The first step is to prepare the tortillas — which are, in this case, made with corn flour, salt, and water. White, yellow, and blue corn flour can be used, depending on the preferred color of the tortillas. The tortillas are then filled with Mexican cheese such as Chihuahua, Oaxaca or Manchego. Finally, the quesadillas are cooked in a comal and served hot with some sauce or salsa.
Provided by TasteAtlas
Prep Time 30 minutes
Cook Time 30 minutes
Yield 10 servings
Number Of Ingredients 7
Steps:
- Begin by making the tortillas. Sift the corn flour into a large bowl, add salt, and mix lightly. Gradually add water, working the dough with your hands. You may not need to use all the water. The dough should be moderately firm and elastic. Cover the dough with an elastic wrap and let it rest for 30 minutes.
- Divide the dough into smaller pieces and roll each one into the shape and size of a golf ball. Each piece should weigh about 35 grams (1.2 oz).
- Put a piece of plastic wrap on the bottom plate of a tortilla press. Put the ball of dough on top, and cover with another piece of plastic wrap. Press until thin – ideally, the tortilla should be around 2 mm (1/8-inch) thick and measure 15 cm (6 inches) in diameter. Repeat with the remaining balls of dough. If you do not own a tortilla press, roll out the tortillas using a rolling pin.
- Now, cook the tortillas. Heat a comal or a shallow cast iron pan over high heat, then reduce the heat to medium. The tortillas are usually cooked without oil, but some oil may be sprinkled on the comal, so they don’t stick. Cook the tortilla for about 50 seconds on one side, until small bubbles start to appear. Turn the tortilla over, and cook for another 50 seconds, until you start seeing small bubbles again. Finally, turn the tortilla over once more, and cook for an additional 20 seconds. The tortilla should now inflate like a balloon.
- Transfer the cooked tortilla into a tortillero, a handwoven tortilla basket (still, a plastic container will also do), so it remains warm and soft, and repeat with the remaining tortillas.
- Grate the cheese or cut it into thin strips. If the tortillas have cooled down, reheat them on a comal or a shallow pan for 20 seconds, so they soften.
- Sprinkle the cheese generously on each tortilla, fold in half, and heat on a comal for 1 1/2 minutes on each side, until the cheese melts. Press gently during cooking.
- Serve the quesadillas with the sauce of your choice – red salsa, green salsa or cream, and add condiments to your liking.
AUTHENTIC STYLE CHICKEN QUESADILLA RECIPE - FOOD.COM
Chunks of chicken simmered in a Mexican seasoned tomato sauce, pan fried in flour tortillas with white American cheese. My fiance says it is the closest to the flavor of our local Mexican restaurant. These are awesome and quick!
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Add tomatoes, broth, salsa, jalapeños, cumin, garlic, and salt to a medium size sauce pan and bring to a boil.
- Chop chicken into small bite size pieces and add to boiling sauce. Turn heat immediately down to low- medium and simmer until chicken is cooked through. You can simmer for longer if you want more flavor infused into the meat.
- Heat 1/2 tablespoon of butter (or spray cooking spray) into a pan on medium low heat. Place cheese slice into center of flour tortilla. With a slotted spoon pick up chicken pieces and allow the juice to drain out. Place in center of tortilla and fold close. Cook tortillas about a minute on each side until golden brown and serve. Goes well with a guacamole salad.
Nutrition Facts : Calories 454.1, FatContent 23.9, SaturatedFatContent 10.8, CholesterolContent 90, SodiumContent 1447.5, CarbohydrateContent 31, FiberContent 4, SugarContent 8.3, ProteinContent 29.8
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CHICKEN QUESADILLAS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.7
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 477 calories per serving
- In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally. , Brush 1 side of each tortilla with butter; place tortillas buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. , Fold plain side of each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
SPICY CHICKEN QUESADILLAS AUTHENTIC RECIPE | TASTEATLAS
In this recipe, adapted from seriouseats.com, it is described how to make flour tortillas which are more common in the USA, and how to turn them into tasty, spicy quesadillas filled with cheese, chicken, and jalapeño peppers. It is recommended to use back lard for the tortillas due to its mild flavor, although leaf lard or vegetable shortening may also be used. Since this quesadilla recipe calls for only two tortillas, and the ingredients for the tortillas will yield ten, store the remaining tortillas in the refrigerator, and reheat when ready to use.
From tasteatlas.com
Reviews 4.6
Cuisine Mexican
- Drain the quesadillas on a paper towel, cut into triangles, and serve hot.
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