The Best Corn Tortilla Quesadilla
The simple and humble quesadilla wears many hats and has a few tricks up its sleeve.
The beauty of the quesadilla is that you can prepare it so easily and fast, and even by using leftovers! Do you have leftover chicken, or ground meat? You can use it in this recipe.
You can fill your quesadillas with your desired protein and add inside whatever you like: corns, black beans, avocado, onions, bell peppers – the list is endless!
Choosing Your Tortillas
Not all tortillas are the same. You can choose corn, whole wheat, or plain white flour, and they all provide a unique flavor.
When it comes to these varieties, I prefer the corn tortillas, and the homemade version.
The homemade tortillas are chewy, savory, and crispy-edged in the best possible way. They are a warm hug for your quesadilla filing and will turn any leftover meat into a pure delicacy.
Corn tortillas are also made with just three ingredients: masa harina, water, and a pinch of salt.
What Is Masa Harina?
Masa harina is your key ingredient for corn tortillas. Although it looks like finely ground cornmeal, it is actually a different product altogether.
Masa harina is ground from corn kernels that have been soaked in limewater, an alkaline solution that actually changes the physical structure of the corn, making it softer.
Do not choose cornmeal instead of masa harina, as your tortillas will just end up brittle rather than pliable.
What To Use Instead Of Masa Harina
If you don’t have any masa harina just lying around, you can read our article The Best Masa Harina Substitutes or take a look at my suggestions below.
While masa harina is made from corn, it is slightly different from corn flour, due to the hulling process. Corn flour does not go though the limewater treatment that gives masa harina its unique taste.
Due to differences in how corn flour is processed, it will the change the flavor of the tortilla slightly. Still, it has the similar texture. This is my first option when I do not have masa harina.
My second option is a mixture of yellow cornmeal, flour, oil, salt, and water. Here is how much to mix:
- 2 22/3 cup flour
- 1 1/3 cup cornmeal
- 1 cup water
- ½ cup oil
- 1 tsp salt
Combine all the ingredients in a bowl. Cover the dough with a clean kitchen cloth and let it rest for 20 minutes. Divide the mixture into 8 balls and roll each into a flat disc. Cook tortillas in a skillet for 30 seconds on each side.
Rolling Out Tortillas
I usually roll out my tortillas between two pieces of the parchment paper. It is an easy method and does not require any heavy equipment. Still, from time to time, I like to use my tortilla press.
It is not mandatory, but it makes the whole process much easier and fun. The beauty of the tortilla press is that it provides very even pressure, making perfectly round, thin tortillas.
If you want to try out the tortilla press you can find these at any store with a decent kitchen supply, or just buy one on Amazon.
When choosing a tortilla press, go with cast iron. The plastic is cheaper, but the cast iron is meant to last for many years.
Tips For The Best Tortillas
- Mix the ingredients thoroughly. Mix flour with salt, water, and just a splash of oil. When adding water, make sure it is hot, but not scalding. If you work with your hands like me, you will feel the mixture is too stocky and almost uncomfortable, but keep going. Work your dough until it is homogenous.
- Once the mixture is mixed, cover it and let it rest for some time, from 20 minutes up to an hour. This will give time to fully hydrate so when you roll it out it will not be as sticky. Divide the dough into balls, and roll each between two pieces of parchment paper, or thin out using a press.
- If you are using a press the tortillas will be very thin, but when using a rolling pin, the thickness may vary. There are lot of tortillas that vary in thickness, and the tortillas in the US are on the thicker side. The true tortillas are very thin, and to get these, you should roll out 2 tbsp of the dough to an 8-inch circle. This will give you a thin tortilla.
Quesadilla Fillings
Now that you have your shell, you can fill your quesadilla with whatever you want. I chose taco meat, corn, and sharp cheddar cheese. You can also add beans, avocado, or just use chicken instead of the ground taco meat.
The Best Corn Tortilla Quesadilla
Preparation time: 1 hour
Cooking time: 10 minutes
Servings: 6
Ingredients
For the tortillas:
- 1 cups masa harina
- ¾ cup hot water
- Salt, to taste
- A splash of oil
For the filling:
- 2 cups leftover taco meat
- 1 cup shredded cheese (I used sharp cheddar)
- 1 cup corn
Instructions
1. To make the tortilla, in a mixing bowl, combine the tortilla ingredients.
2. Mix until you have a homogenous dough. Cover the dough and let it rest for 30 minutes.
3. Shape the dough into 2 tbsp balls. Let the balls rest for another 20 minutes.
4. Roll out the balls between two pieces of baking paper or flatten using a tortilla press.
5. Cook the tortillas in a large skillet, for 30 seconds per side.
6. Fill the tortillas with taco meat, corn, and cheese. Fold each tortilla in half and cook in the skillet until the cheese is melted inside and the quesadilla is nicely browned.
7. Cut the quesadilla into triangles and serve!
The Best Corn Tortilla Quesadilla
This corn tortilla quesadilla recipe is bound to satisfy any picky eater!
Ingredients
For the tortillas:
- 1 cups masa harina
- ¾ cup hot water
- Salt, to taste
- A splash of oil
For the filling:
- 2 cups leftover taco meat
- 1 cup shredded cheese, I used sharp cheddar
- 1 cup corn
Instructions
To make the tortilla, in a mixing bowl, combine the tortilla ingredients.
Mix until you have a homogenous dough. Cover the dough and let it rest for 30 minutes.
Shape the dough into 2 tbsp balls. Let the balls rest for another 20 minutes.
Roll out the balls between two pieces of baking paper or flatten using a tortilla press.
Cook the tortillas in a large skillet, for 30 seconds per side.
Fill the tortillas with taco meat, corn, and cheese. Fold each tortilla in half and cook in the skillet until the cheese is melted inside and the quesadilla is nicely browned.
Cut the quesadilla into triangles and serve!
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