Fresh tortillas become a golden-crisp appetizer when stuffed and fried with your favorite fillings. Here, Chef Cámara uses Toma cheese, but once you get the method down, you can get creative. Just avoid overstuffing the pockets, so they don’t burst in the oil. Serve with fresh salsa verde and let the fiesta begin!
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 balls Homemade Corn Tortilla dough, see Homemade Corn Tortillas recipe
- 1 cup shredded Toma cheese, may substitute Chihuahua cheese
- 4 cups grapeseed oil
- 1/2 cup salsa verde, for serving, see Salsa Verde recipe
Instructions
- Quesadilla: Cut freezer bag along both sides to create a large plastic sheet; prepare the tortilla press by covering the bottom plate with half the sheet. Place a tortilla ball in the center of the bottom plate and flatten slightly with your hand; then cover the ball with the other half of the plastic sheet. Lower the press firmly so that the dough is sandwiched between the two plates. Open the press, flip the circle of dough (still sandwiched in plastic), and press again: the tortilla should be about 5 inches in diameter and slightly thicker than a traditional tortilla.
- Peel the plastic layer from the top of the tortilla, but leave the other side in place. Place ¼ cup shredded cheese in the center of the tortilla. Lift the plastic liner and use it to fold the tortilla in half; pinch and seal the edges together. Set aside and continue with remaining tortillas and cheese. Add oil to a pot and set over medium heat; heat oil to 350 degrees F.
- Gently lower 2 quesadillas into the hot oil; do not crowd the pot, or they’ll stick together. Use your slotted spoon to gently move them apart, and turn them over once or twice to make sure both sides are browning. Fry until golden, 8–10 minutes. Transfer to a paper towel-lined plate and gently blot excess oil as necessary. Repeat with remaining quesadillas. Serve immediately, with fresh salsa verde on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 202 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 263 mg |
Reviews
I’m always amused by the comments people leave… Like one that said lots of oil and cheese, but no meat! Well, if you read the intro to the recipe, you would’ve seen that she said right in it to go ahead and get creative! Also, the first review had a low rating without even making it, simply because she thought it cost too much for grapeseed oil and Toma cheese, which she also said she couldn’t find(how do you know it’s expensive then?). Again, she said in the recipe that Chihuahua cheese is a good substitute for Toma… And I know that is not an expensive cheese cuz I used it myself. I just find these to be lame reasons to give the recipe a low rating considering no recipe is set in stone, but is rather a guide that you can use to make something your own. Now, in baking, you can’t change ingredients so easily because everything needs to be measured precisely, but not so with cooking! If you don’t like an ingredient or can’t afford it, just substitute it to you liking and budget! Or, if you want to add something more to it, go for it… You’re the one eating it after all! Problem solved! Oh, and these turned out really.good… I made them with different fillings… Cheese, cheese and meat, and cheese and veggies. All turned out well as long as you don’t over stuff them!
It sounds great. I’ll try it.
Awesome recipe. Excellent very easy n tasty .
This is my favorite type of quesadillas and I’m glad you shared the recipe.
There is a lot of oil and cheese but no meat
I have been making these, as well as it’s cousin, empanadas, for decades. The difference with your recipe which ensures that I WON’T MAKE IT is grapeseed oil and Toma cheese. I’m not rich and I can’t find the cheese. Just use regular old anything oil and gouda, jack, whatever and enjoy.
Ruth