When fried quesadillas meet enchiladas we get beautifully fried quesadillas drowned in a delicious roasted chipotle salsa. These are such an indulgent meal that takes a little bit longer to make but the reward is just delicious. Worth the effort!
Fried Quesadillas
-2 cups corn flour
-½ tsp salt
-½ tsp baking powder
-1 tsp all-purpose flour or rice flour
-1 ¾ to 2 cups of water
-3 cups shredded cheese
-3 poblano peppers, small slices, seeds and stem removed.
-vegetable oil, the necessary
1 In a big bowl, mix the corn flour, salt, baking powder and flour. Add warm water to the mixture and work it into a soft, flexible dough. Take your time working the dough. This should take between five to ten minutes. Once it doesn’t stick to your hands or the bowl, is ready.
2 Cover the dough with cling film or a damp, clean tea towel and let it rest for at least one hour.
3 Once the dough has rested, make doughballs of around 50g each. This mixture should yield about 14 quesadillas. You can, of course, make them smaller or bigger.
4 Take a dough ball and place it between two plastic squares and onto the tortilla press as if you were making a tortilla. See here for our step-by-step tortilla-making blog.
5 Remove the top plastic and add cheese and poblano pepper strips to taste. Adding too much filling can make them difficult to close. To close the quesadilla and with the help of the bottom plastic sheet, fold the quesadilla in half, making sure the filling stays inside and press all along the edges firmly until closed.
6 Transfer the quesadilla to a large baking plate and cover with cling film while you prepare the rest.
7 Once you have done all the quesadillas and they are covered with plastic or a damp tea towel, add plenty of vegetable oil to a frying pan, enough to cover the bottom of it and some more.
8 Once the oil is ready, carefully start frying the quesadillas, one at a time (or two if your frying pan is big enough). Let the quesadillas get golden brown on one side before flipping them. Remove the quesadillas once they are golden brown on both sides. Transfer them to a draining rack and continue until you have made them all.
Roasted Chipotle Salsa
-4 large, ripe tomatoes
-4 small tomatillos
-⅓ white onion
-2 garlic cloves
-salt and pepper to taste
-vegetable oil
1 Remove the stem and seeds from the guajillo peppers, place them in a bowl and cover them with hot water. Leave them to soften for 15 minutes.
2 Grill the tomatoes, onion and garlic until charred on all sides. Make sure to pay attention to the garlic and remove it once it starts getting some colour. Once they are nicely charred, let them cool down for 5 minutes.
3 Add the guajillos to the blender with the tomatoes, tomatillos, onion, garlic and chipotles en adobo. Blend until smooth. This salsa should be on the thick side.
4 Add a little bit of vegetable oil to a pan and once hot, pour the salsa and cook for 15 minutes. The salsa should thicken a bit more as most of the water content evaporates. Add salt and pepper to taste.
To Serve
-crumbled feta cheese
-creme fraiche
-avocado slices
-fresh coriander
-radishes
1 Place two (or more) quesadillas on a shallow plate and pour the salsa over. This is the perfect mix of quesadillas with enchiladas.
2 Top the quesadillas with your favourite garnishes such as avocado, crumbled feta cheese or cream.
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