Queso Fresco Quesadillas Food

QUESO FRESCO QUESADILLAS

Steps:

• I recommend buying fresh corn tortillas; the fresher the better.
• Prepare the pico de gallo and place it in the fridge until ready to serve.
• Cut the queso fresco in long slices. Set aside.
• Heat the tortillas on a comal, a pan or griddle, until warm and soft. Transfer them to a tortilla warmer (tortillero)
• I don't recommend trying to melt the queso fresco on the tortilla while warming the tortilla. First, it doesn't melt the way you would expect, and second, it will just make your quesadilla soggy.
• Take one of the tortillas add a slice (or two) of queso fresco and pico de gallo to taste. That's it, enjoy!

QUESO FRESCO QUESADILLAS

Steps:

• Lay 2 tortillas on the work surface. Distribute the cheese evenly between the 2 tortillas. Arrange the sliced tomatoes over the cheese. Sprinkle the scallions and cilantro on top of the tomatoes. Place the remaining tortillas on top of each of the filled tortillas.
• Coat the interior of a large saute pan with clarified butter. Gently place 1 quesadilla in the pan. Brush the top with clarified butter. Cook over medium heat until the underside is golden brown. Using 2 spatulas, flip the quesadilla. Cook until golden brown. Cut into 6 pieces. Serve with Tomatillo Salsa.
• Preheat the broiler. Place the tomatillos on a baking sheet and broil until they begin to blacken. When the tomatillos are cool, place them in a blender with the jalapenos, lime juice, sugar and salt. Puree. Add to remaining ingredients and mix well.

QUESADILLAS CON QUESO

Steps:

• Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture.
• Combine the cheeses and set aside.
• To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro.
• Preheat the oven to 375 degrees F.
• Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture.

QUESO BLANCO QUESADILLAS

Steps:

• Cook chicken and vegetables in large nonstick skillet on medium heat 10 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Remove from skillet. Carefully wipe skillet clean with paper towel.
• Spoon 1/4 of the chicken mixture onto half of each tortilla. Top with VELVEETA; fold in half.
• Cook, in batches, in skillet 2 min. on each side or until quesadillas are browned on both sides and VELVEETA is melted.

QUESADILLAS FROM SCRATCH

Steps:

• Mix first four ingredients, adding water gradually until it's the right consistency (not runny).
• Get a handful of dough and shape into a ball.
• Press into uncooked tortilla with a mechanical tortilla press, using two slightly moistened plastic tortilla-size circles on inner top and bottom of tortilla press.
• Re-moisten as necessary, just so masa doesn't stick.
• Seal edges.
• Stuff with cooked filling (not runny-may be leftovers) of your choice.
• Fry in very hot cooking oil until golden on both sides.
• Place over absorbent paper towels to rid of excess fat.
• Garnish with lettuce, salsa, sour cream, and crumbled cheese.