Quesadillas 🇲🇽🇽 Quesadillas

NOTES TO THE INGREDIENTS: The salt is to taste, do not pay attention to the grams. The water must be lukewarm. You can substitute rice flour for wheat flour.

Mix the corn flour, a little salt and the yeast. Gradually add the warm water, mix with your hands until you get a manageable dough. Add the tablespoon of oil and the tablespoon of rice flour (you can use wheat flour), this helps the quesadilla to be crispy on the outside.

Once we have the dough ready, we make balls of about 50 grams and flatten them to give it the shape of a tortilla (tip to prevent them from sticking and breaking: you can put them on plastic wrap and flatten them with a rolling pin or a plate).

OPTION 1 / GRILLED QUESADILLAS This is the option I did, put the tortillas in a hot pan coated in oil and cook them on both sides until they were golden brown. Then I filled them with cheese (lots of cheese) and sautéed vegetables (with a little bit of whatever I had at home) but you can fill them with whatever you like. If necessary, we give them a hit of heat in the pan to melt the cheese and they are ready to eat.

OPTION 2/ FRIED QUESADILLAS (TRADITIONAL RECIPE) With the dough uncooked, fill the quesadillas only with cheese or with cheese and the filling we have chosen (it is important that they always have cheese, otherwise they would not be quesadillas 😅) (the filling of mine was vegetables, as I said before, with a little bit of everything we had at home). Close them well and seal the edges to prevent them from opening when frying. Heat plenty of oil and fry on both sides making sure they do not burn. They must be golden brown. Remove and place on absorbent paper to remove excess oil.