Potato quesadillas or quesadillas de papas are crispy on the outside and soft, and melty on the inside. Serve with your favorite toppings and salsa or enjoy on their own!
1 ½cupcrumbled queso fresco(or the cheese you prefer)
1 ½cupMexican cream
Jalapeño sauce(or you favorite salsa)
Instructions
Make the potato filling
Place potatoes in a pot and cover them with plenty of water. Bring to a boil and cook until potatoes are nicely softened (about 30-40 minutes, depending on the size of the potatoes).
Allow potatoes to cool down and peel them, then nicely chop them into small chunks. Place potatoes in a mixing bowl.
Add the cheese to the bowl. Add pickled jalapeños, cream, and season with salt and pepper.
Mix well until all ingredients are combined. Set aside.
Make quesadillas & cook
Mix masa harina, salt, and baking powder in a large bowl. Add water and knead until you'll have a soft dough that doesn't stick to your hands.
Heat 2-inch oil in a large frying pan over medium heat.
Divide the dough into 16 portions and roll each one into a ball.
Use a tortilla press or a heavy dish to press a dough ball between two plastic sheets to make a thin tortilla.
Peel the sheet on top and add the potato filling in the middle.
Fold the tortilla into a half-moon and press it a little bit on the edges to stick them together.
Remove the last plastic sheet and place the raw quesadilla on your hand, then carefully add it to the hot oil.
Repeat the steps adding as many quesadillas as fit in your pan.
Fry quesadillas for 5-6 minutes flipping them once or twice. Baste with oil on the uncooked side so it will seal and make it easier to flip over.
As you cook them, place them on a paper-lined plate to remove excess oil.
Once all quesadillas are cooked, divide them into serving plates and garnish with lettuce, cream, cheese, and a good drizzle of salsa.
Serve and enjoy!
Notes
Cut the potatoes evenly and small enough so that they fit perfectly into the quesadillas.
Go easy with the potato filling, if you add too much the quesadillas will break while frying
If you have leftovers allow them to cool down completely then store them in a paper-lined container with a tight lid in the fridge for up to 3 days.