Yield: 4 servings
Ingredients
* 1 cup masa
* 1 teaspoon kosher salt
* 3/4 cup warm water
* 1/4 cup Monterey Jack, grated
* 1/4 cup Cotija Blanco cheese, grated
* Chipotle Salsa, recipe follows
* Sprig cilantro
Directions
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.
Charred Chipotle Salsa:
4 Roma tomatoes
1/4 cup diced onion
4 garlic cloves, peeled
1 tablespoon olive oil
1 tablespoon chopped chipotle peppers
2 teaspoons sugar
1/8 cup pineapple juice
1 teaspoon kosher salt
1/8 cup fresh cilantro leaves
1 lime, juiced
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.
From: foodnetwork.com
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