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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Quesadillas » Fried Quesadillas!

Fried Quesadillas!

March 30, 20216 Comments

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Fried quesadillas for any night of the week when you are craving tasty Mexican food. I have prepared many fried quesadillas in the past, but this one is slightly different. Masa harina corn flour is mixed with a little all purpose flour which yields a more crispy finish when fried. The dough is a little more flexible as well.

fried quesadillas sliced open and garnished with salsa

Sometimes You Just Got To Fry!

I must confess that I try to avoid including fried foods in my daily meal plan. There are days, when one just has to give in and enjoy some fried foods, in moderation, of course. I always tell my followers on Instagram that I don’t eat everything that I show them, lol! Of course I taste the foods, but I don’t eat the entire recipe. I have other mouths to feed. Frying at the correct temperature is key to not having your foods be overly greasy.

table with several plates, quesadillas, guacamole and pico de gallo salsa

No Tortilla Press? No Problem!

The masa dough balls can be pressed with the bottom of a heavy skillet or flat bottomed large plate. I once had to press out 80 corn tortillas using a cast iron skillet because I forgot my tortilla press!! True story.

two fried quesadillas on blue and white plate with cilantro leaf

What Fillings Work Best?

The fillings that works best are the ones that have the least amount of moisture. In other words don’t use a filling that has a lot of salsa, sauce or broth. If you are going to use carne guisada or picadillo make sure you let it cook down until it gets very thick. Never add a hot filling because the dough will tear.

table with various plates, quesadillas, guacamole and pico de gallo salsa

Fresh Made Garnishes!

This post includes two bonus recipes that are delicious to serve with these tasty fried quesadillas. A simple guacamole and a colorful pico de gallo. Recipes below.

bowl filled with flour, masa harina and baking powder

Quesadilla or Empanada?

They look very much like some fried empanadas that I have on the blog, lol! Did you know that in Mexico a quesadilla doesn’t always have cheese inside? It’s just one of those things. The names of certain foods, dishes and even ingredients may vary from one region of Mexico to another. I just try to go with the flow. I love it whether you want to call it a quesadilla or an empanada.

collage of ingredients used to prepare dough for quesadillas

Pork Lard or Avocado Oil?

The first time I prepared these, I used pork lard and they were delicious! The next few times I used avocado oil just to see if it made much of a difference. The difference is flavor! Of course the natural rendered pork manteca(lard) adds flavor to the masa. I still enjoyed the avocado oil version though. For me it’s all about the the fillings, cheese and fresh garnishes too!

wooden tortilla press lined with plastic, pressed masa dough and meat filling on one side. Quesadilla frying in pan
I had some leftover pork in red chile that I use for tamales on this day!
two filled uncooked quesadillas on lined tortilla press
filled quesadilla uncooked on tortilla press
quesadillas frying, ladling oil with wooden spoon
fried quesadillas on paper towel lined plate
two fried quesadillas
close up of fried quesadilla
Various plates on the table, fried quesadillas, guacamole and pico de gallo salsa
Slicing quesadilla open with knife
Fresh pico de gallo salsa close up
Two roma tomatoes, 2 large tomatillos, 1/2 small white onion, 1-2 serrano peppers, 2 tbsp cilantro, juice of 1 lime, salt and pepper, to taste.
fresh guacamole
One large avocado, 1 serrano, juice of 1/2 a lime, 1 tbsp cilantro and salt to taste
qusadilla sliced open with steak and melted cheese
Filled with leftover sliced steak and queso Oaxaca!
half eaten quesadilla close up
collage of ingredients for dough with the recipe attached
fried quesadillas sliced open and garnished with pico de gallo

Fried Quesadillas

Crunchy fried stuffed quesadillas! Perfect for any night of the week.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 35 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 Quesadillas

Ingredients

  • 1 1/2 cups masa harina corn flour
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup oil, plus more for frying avocado, canola, or pork manteca!
  • 1 1/2 cups hot water

What Else Do I Need?

  • Pick a filling! Beef picadillo, carne guisada, rajas with cheese, chorizo with potato, mushrooms, black beans!
  • Mexican Cheese! Oaxaca, queso fresco, Chihuahua, pepper jack

Instructions

  • Whisk the dry ingredients in a bowl just to make sure there are no lumps.
  • Mix in the oil and then gradually mix in 1 cup of the hot water until you have a semi smooth dough. Grab a piece of masa and roll it into a ball. If it looks smooth with no cracks, then it's ready. If not, gradually mix in more hot water until the dough is smooth and soft. It should feel tacky, but not sticky. Cover with plastic wrap and let it rest at room temperature for 30 minutes.
  • When ready, divide the dough into 8 equal portions and roll them into balls, then flatten with the palms of your hands. Transfer to a plate and keep them covered with plastic wrap.
  • Preheat 2 cups of oil(avocado, grapeseed or canola) to medium heat for 5-6 minutes.
  • Make sure you have all your fillings ready, tortilla press lined before you begin to press and fry quesadillas. Remember fillings must be cool.
  • Line a plate with paper towels and set near pan you will be frying in. Take one dough ball at a time and flatten, using lined tortilla press, to about 4 1/2-5 inches.
  • Peel away top plastic to expose flattened masa disc. Fill with 3-4 tablespoons of filling(including cheese). Fold over like a taco using the help the the remaining plastic and gently press edges together. Peel away plastic and transfer to hot oil.
  • The quesadillas will fry for 6-7 minutes, flipping them over halfway through cooking time. Gently ladle some oil over the uncooked side of quesadilla to seal the masa. They should be crispy and look golden brown. If they darken too fast, you may need to turn your heat down slightly. Transfer to line plate to drain off excess oil. Let them rest for a few minutes.
  • Using a small sharp knife, carefully slice the qusadillas open and garnish with guacamole and salsa! Or, you can lay them on your plate and add all of your favorite garnishes on top! Either way, they are delicious!

Notes

If you want to eliminate the flour from the recipe, that’s fine. Just flour with more masa harina. The masa is a little more delicate, but it’s delicious! 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Masa Harina, Quesadillas Tagged With: Fried Quesadillas, Masa Harina, Quesadillas

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Comments

  1. Naomi

    September 22, 2021 at 9:19 am

    We make these all the time at our house, except we call them “quesadillas suaves”. Your recipe looks DELICIOUS, especially with sliced steak and queso Oaxaca, which we had not thought of before. Yummy!!

    Reply
    • Sonia

      September 22, 2021 at 7:31 pm

      Any time I have leftover steak, I like preparing these with lots of melted cheese!

      Reply
  2. Ana

    February 15, 2022 at 8:29 am

    I’m wondering if these can be cooked in the oven?

    Reply
    • Sonia

      February 15, 2022 at 8:33 am

      Well, the masa harina is really not that great for baking, to be honest. It tends to dry out a bit and I don’t know how crispy they would be.

      Reply
  3. Devon

    January 9, 2023 at 2:39 pm

    I have seen this recipe with stritcly just the masa dough and no baking powder or AP flour but i have heard from a good friend that your recipe is the one that they use at their restaurant, my question is what do you think he addition of flour and baking powder does for the recipe that makes it different?

    Reply
    • Sonia

      January 9, 2023 at 3:44 pm

      Hi Devon, this is just a variation on how to prepare the dough. I also have the all corn masa recipe for empanadas that are fried. Adding the flour and baking powder yields a lighter, crispier fried quesadilla. The all corn version is a little more heavy and dense. Both are delicious though.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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