The straightforward and unassuming quesadilla is multifaceted and has a few tricks up its sleeve. The beauty of the quesadilla is how quickly and easily you can make it, even with leftovers! Do you have any ground meat or leftover chicken? It can be utilized in this recipe.
Your quesadillas can be filled with any type of protein and whatever else you like, including corn, black beans, avocado, onions, bell peppers, and so much more!
Choosing Your Tortillas
Not all tortillas are created equal. You can use corn, whole wheat, or plain white flour, each of which has a distinct flavor. When it comes to these, I prefer corn tortillas and the homemade version.
The homemade tortillas are chewy, savory, and crispy-edged to perfection. They’re like a warm hug for your quesadilla filling, and they’ll turn any leftover meat into a delectable treat. Corn tortillas have only three ingredients: masa harina, water, and a pinch of salt.
What Is Masa Harina?
Masa harina is the essential component of corn tortillas. Although it appears to be finely ground cornmeal, it is actually an entirely different product. Masa harina is produced by grinding corn kernels that have been soaked in limewater, an alkaline solution that softens the corn’s physical structure. If you substitute cornmeal for masa harina, your tortillas will be brittle rather than flexible.
What To Use Instead Of Masa Harina
In case you don’t have any on hand, I’ve listed some alternatives to masa harina that you can use instead.
Although both masa harina and corn flour begin with corn, the hulling process gives masa harina its own unique characteristics. Masa harina’s distinctive flavor comes from a limewater treatment that corn flour lacks.
The tortilla’s flavor will shift ever-so-slightly due to the various ways in which corn flour can be processed. It’s still got that familiar feel to it. If I don’t have any masa harina on hand, this is my fallback.
Second, I propose a combination of yellow cornmeal, flour, oil, salt, and water. This is the proportions for your blend:
2.23 cups of flour
Cornmeal, about 13 cup
Water, one cup’s worth
1/2 mug oil
1. teaspoon of salt
In a bowl, mix together all the ingredients. Let the dough rest for 20 minutes in a covered bowl. Separate the dough into 8 equal portions, and shape each portion into a disc. Prepare tortillas by browning them for 30 seconds on each side in a skillet.
Rolling Out Tortillas
Tortillas are typically rolled out between two sheets of parchment paper. It is a straightforward method that requires no heavy machinery. Nonetheless, I like to use my tortilla press on occasion.
It is not required, but it makes the entire process much simpler and more enjoyable. The beauty of the tortilla press is that it produces perfectly round, thin tortillas with uniform pressure.
If you want to try out a tortilla press, you can purchase one from Amazon or any store that sells kitchen supplies. Cast iron tortilla presses are the best option. The plastic is less expensive, but the cast iron is designed to last for decades.
Tips For The Best Tortillas
Thoroughly combine the ingredients. Combine flour, salt, water, and a splash of oil in a mixing bowl. Make sure the water is hot but not scalding before adding it. If you work with your hands as I do, you will notice that the mixture is too stocky and almost uncomfortable, but persevere. Work your dough until it is uniform.
Once the mixture has been thoroughly combined, cover and set aside for 20 minutes to an hour. This will give it time to fully hydrate, making it less sticky when you roll it out. Divide the dough into balls and roll each one between two pieces of parchment paper, or use a press to thin out.
The tortillas will be very thin if you use a press, but the thickness may vary if you use a rolling pin. There are many different thicknesses of tortillas, and tortillas in the United States are on the thicker side. True tortillas are very thin, and to make them, roll out 2 tbsp of the dough into an 8-inch circle. This will result in a thin tortilla.
You can fill your quesadilla with whatever you like now that you have the shell. Corn, sharp cheddar cheese, and taco meat were my selections. In addition, you can substitute chicken for the ground taco meat, add beans, or use avocado.
The Best Corn Tortilla Quesadilla
1 hour of preparation
Time to cook: 10 minutes
To prepare tortillas:
1 cups masa harina
1/4 cup warm water
Salt, to taste
A drop of oil
To prepare the filling:
2 cups of taco meat left over
1 cup of grated cheese (I used sharp cheddar)
1 cup corn
1. To make the tortilla, combine the tortilla ingredients in a mixing bowl.
2. Stir until the dough is homogeneous. Allow the dough to rest for 30 minutes, covered.
3. Form the dough into two tablespoon-sized balls. Allow the balls to rest for 20 minutes more.
4. Roll the balls between two pieces of baking paper or use a tortilla press to flatten them.
5. Cook the tortillas for 30 seconds per side in a large skillet.
6. Layer taco meat, corn, and cheese on top of the tortillas. Fold each tortilla in half and cook in the skillet until the cheese is melted and the quesadilla is nicely browned on the inside.
7. To serve, cut the quesadilla into triangles.
For the tortillas:
1 cup of harina (masa)
1/4 cup of hot water
Salt, as desired
A drop of oil
For the filling:
2 cups taco meat leftover
1 cup shredded sharp cheddar cheese
1 cup corn
Combine the tortilla ingredients in a mixing bowl to make the tortilla.
Mix until the dough is uniform. The dough should be covered and rested for 30 minutes.
Create 2 tbsp-sized dough balls. Give the balls another 20 minutes to rest.
The balls can either be flattened with a tortilla press or rolled out between two sheets of baking paper.
In a big skillet, fry the tortillas for 30 seconds on each side.
Cheese, corn, and taco meat should be added to the tortillas. Each tortilla should be folded in half before being cooked in a skillet until the cheese is melted and the tortilla is nicely browned.
Serve the quesadilla by cutting it into triangles.