Quesadilla De Masa Recipe

Make masa dough

In a medium bowl combine masa harina and fine salt. Gradually add warm water while mixing with a spoon until a shaggy dough forms. Add the oil or melted lard and knead by hand in the bowl for 2–3 minutes until the dough is smooth, pliable and holds together. Dough should be moist but not sticky; if it cracks when rolled, add 1–2 tsp more water. Cover with a damp towel and let rest 15 minutes.

Portion dough

Divide the rested dough into 8 equal portions (about 2 oz / 55 g each). Keep portions covered with a damp towel to prevent drying.

Toss shredded Oaxaca cheese with chopped epazote, salt, and black pepper in a small bowl. Adjust salt carefully—the cheese can be salty. Set filling aside.

Form tortillas with filling

Use two pieces of plastic wrap or a well-floured tortilla press lined with plastic. Flatten one dough ball into a 3.5–4 inch disk using the press or a tortilla press lined with plastic. Place about 2 tablespoons (approx. 1 oz) of the cheese-epazote mixture in the center, spreading it slightly but keeping it away from edges. Take a second flattened disk of equal size and place it over the filling, or fold a single larger disk over the filling and seal the edges by pressing gently with your fingers. If using two disks, press edges together firmly to seal and smooth the seam. If the edges crack, moisten lightly with water and pinch to seal.

Preheat griddle

Heat a heavy skillet or comal over medium heat until hot (about 375°F / 190°C surface). Add a small pat of butter or a little oil and spread to coat.

Cook quesadillas

Place the sealed masa quesadilla on the hot griddle. Cook for 2.5–3 minutes on the first side, pressing gently with a spatula to ensure even contact. Flip and cook another 2–3 minutes on the second side until masa is cooked through, lightly browned in spots, and cheese is melted. Reduce heat slightly if the exterior browns too quickly before cheese melts. Cook time may vary; total 5–7 minutes per quesadilla.

Finish and keep warm

Transfer cooked quesadillas to a plate and cover loosely with foil to keep warm while you cook remaining portions. If desired, brush a little melted butter on the surface just after removing from griddle for extra flavor.

Serve hot with lime wedges and salsa on the side. Quesadillas are best eaten immediately while cheese is molten and masa is tender.