Quesadilla Recipe
house-made nixtamal organic corn tortilla and jack cheese served with crema, guacamole, pico de gallo
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Ingredients
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Tortilla
Filling
Garnishes
Method
Tortilla Preparation
- 1
Make the Dough
In a large mixing bowl, combine the organic corn masa harina and salt. Gradually add water while mixing with your hands until a soft and pliable dough forms. If the dough is too dry, add a little more water; if too wet, sprinkle in more masa harina.
- 2
Shape the Tortillas
Divide the dough into 8 equal portions and roll each into a ball. Using a tortilla press or a rolling pin, flatten each ball into a thin, round tortilla.
- 3
Cook the Tortillas
Heat a non-stick skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side until lightly toasted and cooked through. Keep them warm in a clean kitchen towel while you prepare the quesadillas.
Quesadilla Assembly
- 4
Assemble the Quesadilla
Place one tortilla on a clean surface. Sprinkle half of the shredded jack cheese evenly over the tortilla. Top with another tortilla.
- 5
Cook the Quesadilla
In the same preheated skillet, carefully place the assembled quesadilla. Cook for 2-3 minutes on one side until the cheese begins to melt and the bottom is golden brown. Flip the quesadilla carefully and cook for an additional 2-3 minutes on the other side.
- 6
Slice and Serve
Once the quesadilla is cooked, remove it from the skillet and let it cool for a minute. Cut into wedges and serve with crema, guacamole, and pico de gallo on the side.
