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Recipe of Trio of Fried Quesadillas
Recipe

Trio of Fried Quesadillas

30 mins
20 mins
Low
150
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Prepare this trio of fried quesadillas for these national holidays. Crispy quesadillas stuffed with cheese, pumpkin flower and mushrooms with epazote. They are accompanied by lettuce, cream, cheese and spicy sauce. They will be your fascination
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Ingredients

6 portions
  • 2 cups cornmeal
  • 1/4 cups Great Value® Wheat Flour
  • 1/8 cups Great Value® Vegetable Oil
  • enough Water
  • 1/4 teaspoons Salt Great Value®
  • 1 teaspoon baking soda
  • 1 teaspoon Great Value® Vegetable Oil
  • 1/4 cups onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 bunches squash blossom, clean
  • 1 serrano pepper, finely chopped
  • to taste Salt Great Value®
  • to taste black pepper
  • 1 tablespoon Great Value® Vegetable Oil
  • 1/4 cups onion, finely chopped
  • 1 clove garlic, finely chopped
  • 2 cups mushroom, finely chopped
  • 1 tablespoon epazote, finely chopped
  • 1/2 tablespoons Oregano Caxtle®
  • to taste Salt Great Value®
  • to taste black pepper
  • 1 1/2 cups Oaxaca cheese, shredding
  • 3 cups Great Value® Vegetable Oil, to fry
  • 1 cup Romaine lettuce, finely chopped, to accompany
  • to taste sour cream, To accompany
  • to taste fresh cheese, To accompany
  • to taste green sauce, and red, to accompany

Preparation

For the dough, in a bowl mix the corn flour with the wheat flour, the oil, enough water, the salt and the baking powder. Knead with your hands until you get a well integrated and moist dough. Reservation.
For the flower filling, in a pan, cook the onion with the oil over medium heat. Add the garlic, pumpkin flower and chili. Cook around 10 minutes. Season with salt and pepper. Reservation.
For the stuffing of mushrooms, heat the oil in a pan over medium heat, cook the onion and add the garlic and mushrooms. Cook about 10 minutes or until the mushrooms release all the juice. Season with epazote, oregano, salt and pepper. Reservation.
Form tortillas of dough with the help of a flatter for tortillas. Fill some with pumpkin flower, others with mushrooms and others with Oaxaca cheese. Close forming quesadillas.
Heat the oil in a deep frying pan over medium heat and fry the quesadillas until they are golden brown and crispy. Drain on absorbent paper.
Serve the quesadillas accompanied with lettuce, cream, cheese and the sauce of your choice.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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