Name: Fried Quesadillas with Mexican Ricotta
Prep time: 55 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 cups wheat flour, for the dough; 1 cup corn masa flour, for the dough; 1/2 cups vegetable oil, for the dough; 1 teaspoon baking powder, for the dough; 1 teaspoon salt, for the dough; 1 cup water, for the dough; 2 tablespoons vegetable oil; 1/2 cups onion, finely chopped; 1 cup tomato, in small cubes; 1/4 cups Jalapeño chile, in small cubes; 2 cups Bionda® cottage cheese; 1 tablespoon epazote, finely chopped; salt; pepper; cooking spray, for the quesadillas; lettuce, in thin strips, for decoration; sour cream, for decoration; queso fresco, shredded, for decoration; red salsa, to accompany

Preparation

35 mins

20 mins

Low

Using your hands, mix the corn flour, wheat flour, vegetable oil, baking powder, salt, and water in a bowl until you have a homogeneous consistency. If the dough is a little dry, just add more water gradually. Cover with non-stick plastic wrap and set aside. Heat the oil in a skillet over medium heat and cook the onion until it is shiny. Next, add the tomato and pepper, cooking for 5 to 7 minutes or until the tomato reduces a bit and releases all its juice. When this happens, add the Bionda® Ricotta and cook for 7 minutes. Season with salt, pepper, and epazote. Set aside.