Ok, so I totally forgot I had to add my intro!! Lol! This recipe for Quesadillas de Papa Con Queso was inspired by my need for a delicious and very Mexican dish to pass at the community lunch that I cook for every Friday. And besides, it’s meatless, perfect for lent and gluten free. Well, if you use the masa harina of course. I know you have heard me say this before, but here it goes again, ha, ha, ha! My favorite way to eat quesadillas, are the ones prepared with corn tortillas. Especially homemade corn tortillas. I never had a flour tortilla quesadilla until I moved to New York in 1986. The wonderful thing about preparing this recipe this way, with the sauce is that it’s like quesadillas, enchiladas and a little hint of cheese tamales. It’s great. #payitforward #shareyourfood
- 2 1/2 cups masa harina
- 2 1/4 cups hot water
- 1 1/2 tablespoons olive oil
- 2 teaspoons caldo de pollo chicken bouillon
- 2 teaspoons chile ancho powder
- 1 teaspoon annatto powder optional
- salt to taste* you may not need the salt if using the bouillon
- *Yields about 24 quesadillas
For Potato Filling
- 1 pound russet potatoes peeled and sliced into equal pieces
- 1/4 cup milk
- salt and pepper
- 1 jalapeno minced
- 6 green onions sliced thin
- 1 cup Chihuahua or Monterey jack cheese shredded
- 1/2 cup colby or sharp cheddar cheese shredded
- Tips~ When I can find it I prefer to mix in Oaxaca cheese. It’s perfect for quesadillas like these.
Tomato Chile Enchilada Sauce . The easiest enchilada sauce to prepare!!
- 4 large roma tomatoes roughtly chopped
- 1/4 white onion
- 3-4 cloves garlic
- 2 chile serrano sliced
- 4 1/2 cups water
- 2 cubes 1 cube per 2 cups of water or 4 teaspoons(powder) Knorr brand caldo de pollo bouillon
- 4-5 full tablespoons masa harina or all purpose flour
- 2 1/2 tablespoon chile ancho powder
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- salt and pepper to taste
- Olive oil
- Peel, wash and slice potatoes into chunks. Transfer to a pot, cover with water and bring to a boil. Reduce to a simmer and cook until fork tender, about 20 minutes. Drain water from potatoes. Mash the potatoes and mix in the milk, along with a pinch of salt and pepper. Mix in the remaining ingredients, set aside.
- For Masa: In a bowl, add the masa harina. To the hot water, mix in the olive oil, chicken bouillon, chile ancho powder and annatto powder(if using). Stir well to combine, taste for salt. Gradually mix in the wet ingredients into the masa harina until a dough forms. I use a spatula to mix at first because it will be hot. Finish working the dough with your hands. Cover with plastic wrap and set aside.
- For Tomato/Chile Sauce: Add all of the ingredients for the sauce to the blender, minus the olive oil. Blend on high until smooth. Set aside. Heat 2 tablespoons of olive oil in a saucepan at medium heat. After 2 minutes, pour in the sauce from the blender. Stir and reduce heat to a steady simmer. Stirring often, cook sauce for good 40-50 minutes or until it thickens and becomes darker in color. Taste for salt. Cover and remove from heat.
- While sauce is simmering, line a tortilla press with plastic to fit. Roll a 1 1/2 inch masa ball and press flat to about 4 inches in diameter. Fill with 2 tablespoons of potato/cheese filling and transfer to a plate. Keep covered with plastic wrap while you form the tacos/quesadillas.
- Preheat a large skillet to medium heat for 5 minutes. When hot, place an even layer of quesadillas in the dry skillet. Cover with lid and cook for 4 minutes. Turn quesadillas, cover and cook for another 4 minutes. Uncover when ready and drizzle a little olive oil over the quesadillas. Cook for a few more minutes, turning as needed or until quesadillas are slightly crisp in some spots. Transfer to baking dish and keep warm in a low temperature oven. To serve, add quesadillas to serving dish and ladle some of the warm tomato/chile sauce over the top. Garnish with thin sliced onion, chile serrano and crema. Yields up to 8 servings.