Ingredients with Measurements:
- 1 cup of masa harina
- 1/2 cup of water
- 1/4 cup of canned corn kernels, drained
- 1/4 cup of grated Monterey Jack cheese
- 1/4 cup of crumbled queso fresco
- 1/4 cup of chopped fresh cilantro
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground cumin
- 1/4 teaspoon of chili powder
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet or griddle
- Tortilla press (optional)
Step-by-step instructions:
1. In a mixing bowl, combine the masa harina, water, salt, cumin, and chili powder. Mix until a smooth dough forms.
2. Add the canned corn, grated Monterey Jack cheese, crumbled queso fresco, and chopped cilantro to the dough. Mix until well combined.
3. Divide the dough into 8 equal portions and roll each portion into a ball.
4. Heat a non-stick skillet or griddle over medium-high heat.
5. If using a tortilla press, place a ball of dough between two sheets of plastic wrap and press down to form a thin tortilla. If not using a press, flatten the ball of dough with your hands to form a thin tortilla.
6. Brush the skillet or griddle with vegetable oil and cook each tortilla for 1-2 minutes on each side, or until lightly browned and cooked through.
7. Repeat with the remaining dough portions.
8. Serve the Maja Maíz Quesadillas hot with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
8 quesadillas
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 2g
Cholesterol: 10mg
Sodium: 180mg
Total carbohydrates: 13g
Dietary fiber: 1g
Total sugars: 0g
Protein: 4g
Substitutions for ingredients:
- Masa harina can be substituted with all-purpose flour or cornmeal.
- Monterey Jack cheese can be substituted with cheddar or pepper jack cheese.
- Queso fresco can be substituted with feta or goat cheese.
- Canned corn can be substituted with fresh or frozen corn kernels.
Variations:
- Add diced jalapeño peppers for a spicy kick.
- Substitute the cilantro with chopped scallions or parsley.
- Add cooked and crumbled chorizo for a meaty option.
Tips and tricks:
- Make sure the dough is well mixed and not too dry or too wet.
- Use a non-stick skillet or griddle to prevent sticking.
- Brush the skillet or griddle with oil before cooking each tortilla.
- Serve the quesadillas hot with your favorite toppings.
Storage instructions:
Store the leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish the quesadillas with chopped cilantro, sliced jalapeño peppers, or a dollop of sour cream.
Pairings:
Serve the quesadillas with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of masa harina at a time until it becomes less sticky.
- If the tortillas are sticking to the skillet or griddle, brush with more oil.
Food safety advice:
Make sure to cook the quesadillas until they are fully cooked through to prevent foodborne illness.
Food history:
Maja Maíz Quesadillas are a traditional Mexican dish that originated in the central region of Mexico.
Flavor profiles:
The Maja Maíz Quesadillas have a savory and slightly sweet flavor from the corn masa and a creamy texture from the melted cheese.
Serving suggestions:
Serve the Maja Maíz Quesadillas as an appetizer or a main dish for a Mexican-themed dinner party.
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Region: Mexican