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 masa dough pockets stuffedwith melty cheese and fried until golden brown. A simplefrom-scratch recipe ready in just 40 minutes.

Course main dish

Cuisine Mexican

Keyword Quesadillas Fritas

Prep Time 20

Cook Time 20

Total Time 40

Servings quesadilla fritas

Calories 111

Author Gina Dickson

Ingredients

2 cups masa harina instant, such as Maseca brand
1 ⅓ cups water warm
⅓ teaspoon salt
1 ½ cups shredded cheese mozzarella, Monterey Jack, and cheddar blend
Vegetable oil for frying, (canola, avocado oil, or sunflower oil)

Instructions

Make the Dough

Combine the masa harina, salt, and warm water in a large mixing bowl.
Mix until the ingredients come together, then knead with your hands into a smooth, soft ball. The dough should feel like soft play dough — not sticky, not crumbly.
If the dough is cracking, add warm water a tablespoon at a time and knead until smooth. If it is sticking to your hands, dust your palms with a little masa harina.
Let the dough rest for 5 to 10 minutes covered with a clean kitchen towel.

Shape the Quesadillas

Divide the dough into 12 equal portions and roll each into a ball.
Keep the balls covered with the towel as you work.
Place each ball between two sheets of parchment paper and press flat into a circle about 6 to 7 inches wide using a rolling pin, plate, or the bottom of a heavy saucepan.
Spoon shredded cheese onto one half of each circle, leaving a small border around the edge.
Fold the dough over the cheese to form a half-moon shape and press the edges firmly together with your fingers or a fork. If the edge is cracking, moisten it with a little water before pressing.

Fry the Quesadillas

Pour vegetable oil into a large skillet to about 1 inch deep and heat over medium-high heat.
Test the oil by dropping in a small piece of dough. If it sizzles immediately and floats, the oil is ready.
Fry the quesadillas in batches of 2 to 3 for about 3 minutes per side, until deep golden brown and crisp. Do not crowd the pan.
Transfer to a paper towel-lined plate to drain.

Serve

Serve hot with sour cream, salsa, pickled jalapeños, and diced avocado.

Notes

Make Ahead

Shape and press all dough rounds up to a day ahead. Stack between sheets of parchment paper on a tray, cover tightly with plastic wrap, and refrigerate. Pull out about 20 minutes before frying to come closer to room temperature. Fry fresh when ready to serve.

Storage

Store cooled leftovers in an airtight container lined with paper towels to absorb excess oil. Keep in the refrigerator for up to 3 days.

Reheating

From the fridge: warm in a dry skillet over medium heat for a few minutes per side until crispy again. Or reheat in a 375 degree oven for 10 to 15 minutes.

Freezing

Wrap each quesadilla individually in foil and place in a zip-top freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat uncovered on a wire rack set over a baking sheet in the oven for best texture.

Tips

Let the dough rest 5 to 10 minutes before shaping — this helps the masa harina fully hydrate and makes the dough easier to work with.

Keep the cheese filling to 1 to 2 tablespoons per quesadilla.

Overfilling causes the edges to leak during frying.

Do not move the quesadillas while frying. Let them sit undisturbed until it is time to flip for the best crust.

Nutrition