![](\"http:\/\/isticharati.ma\/wp-content\/uploads\/2022\/11\/319503115_922695349107478_4260140113380382243_n-1.jpg\")
<\/p>\n<\/p>\n
3\u00a0cup\u00a0masa harina<\/p>\n
2\u00a0cups\u00a0lukewarm water<\/p>\n
1\u00a0tsp\u00a0baking powder<\/p>\n
1\u00a0tsp\u00a0salt<\/p>\n
2\u00a0cups\u00a0string cheese\u00a0(Oaxaca, asadero, mozzarella, etc.)<\/p>\n
any fillings you prefer\u00a0(read notes)<\/p>\n
oil for frying\u00a0(as needed)<\/p>\n<\/div>\n
2\u00a0cups\u00a0lettuce\u00a0(shredded)<\/p>\n
\u00bd\u00a0cup\u00a0onions\u00a0(sliced)<\/p>\n
\u00bd\u00a0cup\u00a0crumbled queso fresco\u00a0(or the cheese you prefer)<\/p>\n
\u00bd\u00a0cup\u00a0Mexican cream<\/p>\n
salsa\u00a0(read notes)<\/p>\n
TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/p>\n <\/p>\n Ingredients: 3\u00a0cup\u00a0masa harina 2\u00a0cups\u00a0lukewarm water 1\u00a0tsp\u00a0baking powder 1\u00a0tsp\u00a0salt 2\u00a0cups\u00a0string cheese\u00a0(Oaxaca, asadero, mozzarella, etc.) any fillings you prefer\u00a0(read notes) oil for frying\u00a0(as needed) Toppings: 2\u00a0cups\u00a0lettuce\u00a0(shredded) \u00bd\u00a0cup\u00a0onions\u00a0(sliced) \u00bd\u00a0cup\u00a0crumbled queso fresco\u00a0(or the cheese you prefer) \u00bd\u00a0cup\u00a0Mexican cream salsa\u00a0(read notes) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/p>\n","protected":false},"author":2,"featured_media":2623,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-2596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t<\/p>\nDirections:<\/h2>\n
Place masa harina in a bowl. Add salt, and baking powder.<\/div>\nMix and knead the flour with lukewarm water until you\u2019ll have a smooth dough that resembles play dough.<\/div>\nHeat about 2-inch oil in a large frying pan over medium heat.<\/div>\nPinch the dough to get a portion and roll it into a ball about the size of a golf ball.<\/div>\nUsing a tortilla press or a heavy dish, press a dough ball between the two plastic sheets to make a thin tortilla.<\/div>\nPeel the sheet on top and add the filling and some cheese in the middle.<\/div>\nCarefully, fold the tortilla into a half-moon. Press a little bit on the edges to stick them together.<\/div>\nRemove the last plastic sheet and place the raw quesadilla on your hand, then carefully add it to the hot oil.<\/div>\nRepeat the steps adding as many quesadillas fit in your pan.<\/div>\nFry quesadillas for 5-6 minutes flipping them once. Baste with oil the uncooked side so it will seal and make it easier to flip over.<\/div>\nAs they finish cooking, transfer them to a paper lined plate.<\/div>\nRepeat until all masa dough is used.<\/div>\n<\/div>\nEnjoy !!<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"