Adapted from Rick Bayless
Makes 8 quesadillas, serving 8 as a snack
6 ounces (about 1 packed cup) queso chihuahua, shredded (or any other melty cheeses)
1 pound (about 2 cups) fresh smooth-ground corn masa for tortillas
OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons warm water
Garnishes: Salsa, Guacamole, Cream, Cilantro
1. Form and griddle-bake the quesadillas. Heat a well-seasoned or nonstick griddle or heavy skillet
over medium. Turn the oven on to its lowest setting. Knead 1/2 teaspoon salt into the fresh or
reconstituted masa. If necessary knead a few drops of water into the masa to give it the consistency
of soft cookie dough. Divide into 8 pieces, roll into balls and cover with plastic wrap to keep from
2. One by one, make the quesadillas: Line a tortilla press with two pieces of plastic cut to fit the
plates. Gently press out a flattened ball of dough between the sheets of plastic into a 5-inch circle.
Peel off the top sheet of plastic, flip the tortilla--uncovered side down--onto the fingers of one hand
and gently peel off the second piece of plastic. In one flowing movement, roll the tortilla off your hand
and onto the preheated griddle or skillet.
3. After about 30 or 45 seconds, when the tortilla has released itself from the cooking surface, flip it.
Immediately spoon about 2 tablespoons of cheese into the center. Fold the quesadilla in half over the
filling after another 30 or 45 seconds. Continue to cook, flipping the quesadilla every 30 seconds or
so, until it is richly browned in places and crispy-crunchy, 4 to 5 minutes--a little longer than you
might expect. As you fold each tortilla over the filling, move on to making the next quesadilla. As
they're done, keep them warm on a baking sheet in the low oven.