3 cup masa harina
2 cups lukewarm water
1 tsp baking powder
1 tsp salt
2 cups string cheese (Oaxaca, asadero, mozzarella, etc.)
any fillings you prefer (read notes)
oil for frying (as needed)
2 cups lettuce (shredded)
½ cup onions (sliced)
½ cup crumbled queso fresco (or the cheese you prefer)
½ cup Mexican cream
salsa (read notes)
Place masa harina in a bowl. Add salt, and baking powder.
Mix and knead the flour with lukewarm water until you’ll have a smooth dough that resembles play dough.
Heat about 2-inch oil in a large frying pan over medium heat.
Pinch the dough to get a portion and roll it into a ball about the size of a golf ball.
Using a tortilla press or a heavy dish, press a dough ball between the two plastic sheets to make a thin tortilla.
Peel the sheet on top and add the filling and some cheese in the middle.
Carefully, fold the tortilla into a half-moon. Press a little bit on the edges to stick them together.
Remove the last plastic sheet and place the raw quesadilla on your hand, then carefully add it to the hot oil.
Repeat the steps adding as many quesadillas fit in your pan.
Fry quesadillas for 5-6 minutes flipping them once. Baste with oil the uncooked side so it will seal and make it easier to flip over.
As they finish cooking, transfer them to a paper lined plate.
Repeat until all masa dough is used.