Deep Fried Cheese Quesadillas

by V & V Supremo Foods, Inc.

4.72

35 Min

Servings

ingredients

Fried quesadillas are commonly sold as street food in Mexico, starts with an uncooked corn tortilla filled with Chihuahua® cheese, topped with lettuce, Cotija cheese, Salsa and Supremo® Sour cream.

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Ingredients

1 cup

corn flour for tortillas

1 cup corn flour for tortillas
¼ tsp.

kosher salt

¼ tsp. kosher salt
1 cup

warm water

1 cup warm water
Vegetable oil for frying

Vegetable oil for frying
1 cup + 2 Tbsp.

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

1 cup + 2 Tbsp. Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

Garnish:

1½ cup

Romaine lettuce, shredded
½ cup

Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
Red Tomato Salsa...See recipe or use your favorite brand
¾ cup

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

6 Steps to complete

1

In a bowl; combine corn flour and salt. Gradually add warm water while mixing until a dough begins to form. Knead dough until it has a soft and moist texture, the masa dough should not stick to the bowl or hands. Form 6 equal sized dough balls with the masa. Cover with a damp towel and let masa rest for 15 minutes.
2

Place a dough ball between two sheets of plastic or parchment paper. Using a round plate, flatten dough by pressing down as evenly as possible.
3

Top half of the tortilla with 3 tablespoons Chihuahua® Cheese. Fold the quesadilla and seal around the edges by pinching the dough shut. Repeat this step for the remaining masa dough balls. Place stuffed quesadillas onto a tray or plate lined with wax paper until ready to fry.
4

Preheat oil for frying in a large cast iron skillet or heavy bottom pot over medium heat for 5 to 7 minutes or until oil reaches 350F.
5

Fry two quesadillas at a time for 1 to 2 minutes on each side until the quesadillas are golden and crispy. Transfer to a paper towel lined plate to drain.
6

Serve quesadillas with lettuce, Cotija Cheese, Salsa and Sour Cream. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

35 Min
Ingredients :

9

INGREDIENTS:

1 cup corn flour for tortillas
¼ tsp. kosher salt
1 cup warm water
Vegetable oil for frying
1 cup + 2 Tbsp. Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, divided

Garnish:

1½ cup Romaine lettuce, shredded
½ cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
Red Tomato Salsa...See recipe or use your favorite brand
¾ cup Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

DIRECTIONS:

1. In a bowl; combine corn flour and salt. Gradually add warm water while mixing until a dough begins to form. Knead dough until it has a soft and moist texture, the masa dough should not stick to the bowl or hands. Form 6 equal sized dough balls with the masa. Cover with a damp towel and let masa rest for 15 minutes.
2. Place a dough ball between two sheets of plastic or parchment paper. Using a round plate, flatten dough by pressing down as evenly as possible.
3. Top half of the tortilla with 3 tablespoons Chihuahua® Cheese. Fold the quesadilla and seal around the edges by pinching the dough shut. Repeat this step for the remaining masa dough balls. Place stuffed quesadillas onto a tray or plate lined with wax paper until ready to fry.
4. Preheat oil for frying in a large cast iron skillet or heavy bottom pot over medium heat for 5 to 7 minutes or until oil reaches 350F.
5. Fry two quesadillas at a time for 1 to 2 minutes on each side until the quesadillas are golden and crispy. Transfer to a paper towel lined plate to drain.
6. Serve quesadillas with lettuce, Cotija Cheese, Salsa and Sour Cream. Enjoy!

Deep Fried Cheese Quesadillas

Notes: