Fried Quesadillas with Two Fillings

Fried Quesadillas with Two Fillings
Photo by John Kernick


  • 1 deep-fat thermometer
  • ¼ cup white onion
  • 2 teaspoons freshepazote leaves, or 1/2teaspoon crumbled dried
  • ¼ teaspoon salt
  • 5 squash blossoms
  • 2 tablespoons unsalted butter
  • ½ teaspoon salt
  • + 8 more ingredients
    • 3 cups vegetable oil
    • 1 1/3 cups water
    • 1 tortilla press or a rolling pin
    • ¼ cup Mexican crema or crème fraîche (omit if using ricotta salata)
    • 5 ounces queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled
    • guacamole
    • 2 cups masa harina ("masa mix") such as Maseca or Quaker
    • ½ pound mushrooms

Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened. Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt. Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporat...

View full recipe at Epicurious


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