Quesadilla Salvadoreña with a Twist

Ingredients

• 2 cups (240g) corn masa flour 2 cups (240g) corn masa flour
• 1 ½ cups (355ml) warm water 1 ½ cups (355ml) warm water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (150g) grated cheese (such as quesillo or mozzarella) 1 cup (150g) grated cheese (such as quesillo or mozzarella)
• ½ cup (100g) cooked black beans ½ cup (100g) cooked black beans
• ½ cup (75g) diced bell peppers (assorted colors) ½ cup (75g) diced bell peppers (assorted colors)
• ½ cup (75g) diced onions ½ cup (75g) diced onions
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Vegetable oil, for cooking Vegetable oil, for cooking
• Curtido and salsa, for serving Curtido and salsa, for serving

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 42g (Sugar: 2g)
• Protein: 10g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the corn masa flour, warm water, and salt. Mix until a soft dough forms.
2. 2.
   Divide the dough into 8 equal portions and shape each portion into a ball.
3. 3.
   On a lightly floured surface, flatten each ball of dough into a thin circle, about 6 inches in diameter.
4. 4.
   In a separate bowl, mix together the grated cheese, cooked black beans, diced bell peppers, diced onions, chopped cilantro, ground cumin, and paprika.
5. 5.
   Place a spoonful of the filling mixture onto one half of each dough circle, leaving a small border around the edges.
6. 6.
   Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal.
7. 7.
   Heat a drizzle of vegetable oil in a large skillet over medium heat. Cook the quesadillas for 3-4 minutes on each side, until golden brown and crispy.
8. 8.
   Remove from the skillet and let them cool slightly before serving.
9. 9.
   Serve the Quesadilla Salvadoreña with curtido and salsa on the side.

Treat your ingredients with care...

• Corn masa flour — Make sure to use masa flour specifically made for tortillas, as it has a finer texture and better binding properties.
• Quesillo or mozzarella cheese — Grate the cheese just before using to ensure it melts properly and creates a gooey filling.
• Curtido — For a tangier flavor, let the curtido sit in the refrigerator for a few hours or overnight before serving.

Tips & Tricks

• Experiment with different fillings such as shredded chicken, sautéed mushrooms, or roasted vegetables to add variety to your quesadillas.
• If you prefer a spicier kick, add some diced jalapeños or a sprinkle of chili powder to the filling mixture.
• To achieve a crispier texture, brush the quesadillas with a little oil before cooking.
• If you don't have access to corn masa flour, you can substitute it with regular all-purpose flour, although the texture and flavor will be slightly different.
• Serve the quesadillas immediately after cooking to enjoy them at their best.

Serving advice

Serve the Quesadilla Salvadoreña as a main course accompanied by a side of curtido and salsa. It can also be cut into smaller portions and served as an appetizer or snack.

Presentation advice

Arrange the Quesadilla Salvadoreña on a platter, garnished with fresh cilantro leaves and a drizzle of salsa. The vibrant colors of the bell peppers and the golden brown crust will make the dish visually appealing.