Quesadillas de Papa Con Queso(Potato and Cheese Quesadillas
Course Meatless
Cuisine Mexican
Servings 8Servings
Ingredients
Ingredients
For Masa
2 1/2cupsmasa harina
2 1/4cupshot water
1 1/2tablespoonsolive oil
2teaspoonscaldo de pollochicken bouillon
2teaspoonschile ancho powder
1teaspoonannatto powderoptional
salt to taste* you may not need the salt if using the bouillon
*Yields about 24 quesadillas
For Potato Filling
1poundrusset potatoespeeled and sliced into equal pieces
1/4cupmilk
salt and pepper
1jalapenominced
6green onionssliced thin
1cupChihuahua or Monterey jack cheeseshredded
1/2cupcolby or sharp cheddar cheese shredded
Tips~ When I can find itI 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 tomatoesroughtly chopped
1/4white onion
3-4clovesgarlic
2chile serranosliced
4 1/2cupswater
2cubes1 cube per 2 cups of water or 4 teaspoons(powder) Knorr brand caldo de pollo bouillon
4-5full tablespoons masa harina or all purpose flour
2 1/2tablespoonchile ancho powder
1 1/2teaspoonscumin
1teaspoonoregano
salt and pepperto taste
Olive oil
Instructions
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.
Notes
Tips~ If you want to skip the bouillon all together, just add 4 1/2 cups homemade or store bought chicken broth in place of the water.