Plantain and Bean Quesadilla

Name: Plantain and Bean Quesadilla
Prep time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 2 cups corn masa flour; 1 1/2 cups water; 1/2 tablespoons salt; 2 plantains, ripe; 1 cup refried beans; mole sauce, for accompaniment; vegetable oil, for frying

Deborah Dana

Homemade quesadillas are delicious, and this new combination of plantain and beans will be spectacular. Mole sauce is a good accompaniment.

Reviewed by Editorial Team of Kiwilimón

Published: 17-01-2010

Preparation

20 mins

Low

Bake the plantain at 250 degrees Celsius for 15 minutes wrapped in aluminum foil. Remove from the oven, peel it, and mash it with a fork. In a deep bowl, combine corn flour, salt, and water. Knead until you feel a smooth and firm texture. Cut two plastic sheets to cover the inside of the tortilla maker, place a ball of dough of approximately 50 grams, and flatten it to make it thin. Fill each quesadilla with 1 tablespoon of mashed plantain and 1 tablespoon of beans. Fold the quesadilla over the filling and press the edges well. In a skillet, heat the oil for frying for 5 minutes over high heat. Fry each quesadilla until golden brown and remove from the oil. Pat dry with paper towels to remove excess grease.