Crispy and Cheesy Quesadillas Fritas

A plate of crispy, golden empanadas garnished with sliced jalapeños and chopped herbs surrounds a small dish of colorful salsa. Additional bowls of sauces and a striped towel are nearby on a white surface.

Quesadillas fritas are crispy, golden pockets filled with melty cheese and made from scratch using simple masa dough. This easy, family-friendly recipe delivers the authentic flavor of Mexican street food in just 40 minutes. Perfect for casual dinners, snacks, or party appetizers, these fried quesadillas are a comforting, crowd-pleasing dish you can prep ahead and customize with your favorite fillings.

Course Dinner

Cuisine Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings quesadilla fritas

Calories 111

Author Gina Dickson

Ingredients

2 cups masa harina flour
1 ⅓ cups water warm
⅓ teaspoon salt
1 ½ cups shredded cheese mozzarella, Monterey Jack, and cheddar blend
Vegetable oil for frying

Instructions

Make the Dough

In a large mixing bowl, combine masa harina, warm water, and salt.
2 cups masa harina flour, 1 ⅓ cups water, ⅓ teaspoon salt
Mix until a soft dough forms. Knead it into a smooth ball.
Divide the dough into 12 equal portions and roll each into a ball.

Shape the Quesadillas

Place each dough ball between two sheets of parchment paper.
Flatten into a circle about 6 to 7 inches wide using a plate, saucepan, or rolling pin.
Sprinkle about 1 to 2 tablespoons of shredded cheese on one half of each circle.
1 ½ cups shredded cheese
Fold the dough over the cheese to form a half-moon shape.
Press edges firmly with your fingers or a fork to seal.

Fry the Quesadillas

Heat 1 inch of vegetable oil in a large frying pan over medium-high heat.
Vegetable oil
Test the oil: drop in a small piece of dough. If it sizzles, it's ready.
Fry quesadillas in batches (2 to 3 at a time) for about 3 minutes on each side, or until golden and crisp.
Transfer to a paper towel-lined plate to drain excess oil.

Serve

Serve hot with sour cream, avocado salsa, or your favorite hot sauce.

Notes

Important Prep Tips Before Starting the Recipe:

Let your dough rest 5-10 minutes before shaping to improve texture.
Use warm water when mixing your masa harina. It hydrates the dough faster and makes it easier to work with.
Use a skillet with tall sides or cast iron for even frying.

Common Mistakes When Making This Recipe:

Cracks in the dough: Add a splash of water and knead until smooth.
Overfilling with cheese: Stick to 1-2 tablespoons or it will leak during frying.
Oil too cold or hot: If the oil isn’t hot enough, the quesadillas absorb oil. Too hot, and they burn outside before the cheese melts.

Storage and Reheating Instructions

Once cooled, store leftover quesadillas in an airtight container lined with paper towels to absorb excess oil. Keep in the refrigerator for up to 3 days.
For longer storage, freeze individually wrapped quesadillas in foil, then place them in a zip-top freezer bag. They’ll stay fresh for up to 3 months.
To reheat from the fridge, warm them in a dry skillet over medium heat for a few minutes per side to regain their crispiness. You can also reheat in the oven at 375°F for about 10-15 minutes. If reheating from frozen, let them thaw overnight in the fridge first. For best texture, bake uncovered on a wire rack set over a baking sheet.

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