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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
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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