Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/3 cups (160 g) masa harina
- 3/4 cup + 2 tbsp (210 ml) warm water
- 1/2 tsp fine sea salt
- 12 oz (340 g) Oaxaca or Chihuahua cheese, shredded
- 1 tbsp neutral oil (optional, for griddle)
- 1 cup salsa verde or roja
- 1 cup Mexican escabeche (pickled jalapeños and carrots), store-bought or homemade
- Optional flor de calabaza filling: 4 oz squash blossoms, 1 tbsp oil, 1/4 small white onion (thinly sliced), 1 small garlic clove (minced), pinch salt, 1 tsp chopped epazote or cilantro
- Optional huitlacoche filling: 8 oz huitlacoche, 1 tbsp butter or oil, 1 small garlic clove (minced), 1/4 tsp salt, 1 tbsp chopped epazote or cilantro
Do This
- 1. Mix 160 g masa harina, 1/2 tsp salt, and 210 ml warm water until a soft dough forms; knead 1 minute and rest 10 minutes, covered.
- 2. Shred cheese. Sauté optional flor de calabaza or huitlacoche fillings 3–5 minutes; season and set aside.
- 3. Preheat a cast-iron skillet/comal over medium-high (about 400°F/205°C). Line a tortilla press with plastic.
- 4. Divide dough into 8 balls (about 45 g each). Press each to 5.5–6 inches.
- 5. Par-cook each tortilla 30–40 seconds per side. Add cheese (and optional filling), fold, and continue griddling 2–3 minutes per side until blistered and melty.
- 6. Keep warm in a towel. Serve hot with salsa and escabeche.
Why You’ll Love This Recipe
- Hand-pressed tortillas cook up soft and steamy inside with irresistibly toasty blisters outside.
- Oaxaca or Chihuahua cheese melts silky and stretchy for that perfect pull.
- Traditional fillings like flor de calabaza or huitlacoche make it restaurant-special at home.
- Fast, griddle-friendly, and ideal for weeknights or a casual dinner party.
Grocery List
- Produce: Squash blossoms (flor de calabaza), jalapeños, carrots, white onion, garlic, fresh epazote or cilantro, limes (optional)
- Dairy: Oaxaca or Chihuahua cheese
- Pantry: Masa harina, neutral oil or butter, salsa (verde or roja), Mexican escabeche (or vinegar, sugar, spices if making quick escabeche), salt
Full Ingredients
Masa Tortillas
- 1 1/3 cups (160 g) masa harina
- 3/4 cup + 2 tbsp (210 ml) warm water, about 105°F/40°C
- 1/2 tsp fine sea salt
Cheese & Assembly
- 12 oz (340 g) Oaxaca or Chihuahua cheese, shredded
- 1 tbsp neutral oil (optional, for brushing the griddle)
Optional Filling: Flor de Calabaza
- 4 oz squash blossoms, stems removed, inner stamens gently pulled out, torn into strips
- 1 tbsp neutral oil
- 1/4 small white onion, thinly sliced
- 1 small garlic clove, minced
- 1 tsp chopped epazote (or cilantro)
- Pinch fine sea salt
Optional Filling: Huitlacoche
- 8 oz huitlacoche (fresh or canned), roughly chopped
- 1 tbsp butter or neutral oil
- 1 small garlic clove, minced
- 1/4 tsp fine sea salt
- 1 tbsp chopped epazote (or cilantro)
To Serve
- 1 cup salsa verde or roja
- 1 cup Mexican escabeche (pickled jalapeños and carrots)
- Lime wedges (optional)
Optional Quick Escabeche (If Making From Scratch)
- 2 medium jalapeños, sliced into rings
- 1 large carrot, peeled and sliced on the bias
- 1/2 small white onion, sliced
- 3/4 cup (180 ml) white vinegar
- 3/4 cup (180 ml) water
- 1 tsp kosher salt
- 1 tsp sugar
- 2 bay leaves, 6 black peppercorns
Step-by-Step Instructions
Step 1: Mix and Rest the Masa
In a bowl, combine 1 1/3 cups (160 g) masa harina and 1/2 tsp salt. Add 3/4 cup + 2 tbsp (210 ml) warm water. Stir with your hand until the dough comes together, then knead in the bowl for 1 minute until smooth and pliable. It should feel like soft modeling clay—moist but not sticky. If crumbly, wet your fingertips and work in 1–2 tsp more water. Cover the dough with a damp towel and rest for 10 minutes to fully hydrate.
Step 2: Prep the Fillings and Cheese
Shred 12 oz (340 g) Oaxaca or Chihuahua cheese and set aside.
For flor de calabaza: Heat 1 tbsp oil in a skillet over medium heat. Add sliced onion and cook 2 minutes until translucent. Stir in garlic and squash blossoms; cook 1–2 minutes until wilted. Season with a pinch of salt and 1 tsp chopped epazote or cilantro. Transfer to a plate.
For huitlacoche: Heat 1 tbsp butter or oil over medium heat. Add garlic; cook 30 seconds. Stir in huitlacoche, 1/4 tsp salt, and 1 tbsp epazote or cilantro; cook 2–3 minutes until tender and slightly dry. Transfer to a plate.
Step 3: Preheat the Griddle/Comal
Preheat a cast-iron skillet or comal over medium-high heat to about 400°F/205°C (a drop of water should dance and evaporate in 2–3 seconds). Lightly brush with 1 tbsp neutral oil if your pan tends to stick; otherwise, a dry surface is traditional. Line a tortilla press with two pieces of thin plastic (cut from a zip-top bag) or use two sheets of parchment.
Step 4: Press the Tortillas
Divide the dough into 8 equal pieces (about 45 g each). Keep them covered with a damp towel. Place a dough ball between the plastic in the press and press to 5.5–6 inches in diameter. Carefully peel off the plastic.
Step 5: Par-Cook the Tortillas
Lay a tortilla on the hot griddle; cook 30–40 seconds until the surface looks matte and releases easily. Flip and cook another 30–40 seconds. The tortilla should be set but still pliable—not fully browned yet. Repeat with remaining tortillas, stacking them in a towel to keep warm and flexible.
Step 6: Fill, Fold, and Griddle Until Gooey
Place a par-cooked tortilla back on the griddle. Add about 1.5 oz (43 g) shredded cheese to one half. Spoon on 1–2 tbsp of optional flor de calabaza or huitlacoche. Fold the tortilla over to form a half-moon and press gently with a spatula to seal.
Cook 2–3 minutes per side, flipping once, until the exterior is deeply blistered in spots and the cheese is melted and stretchy. Adjust heat as needed to maintain sizzling without scorching. Hold finished quesadillas in a warm towel while you cook the rest.
Step 7: Serve with Salsa and Escabeche (Optional: Quick Escabeche)
Serve immediately with 1 cup salsa and 1 cup escabeche. For quick escabeche: Bring 3/4 cup vinegar, 3/4 cup water, 1 tsp salt, 1 tsp sugar, 2 bay leaves, and 6 peppercorns to a boil. Add sliced carrot, jalapeños, and onion; simmer 3 minutes. Remove from heat and cool 15 minutes. Serve warm or at room temp.
Pro Tips
- Hydration matters: If the dough cracks when pressed, it needs a teaspoon or two more water; if it sticks to plastic, it’s too wet—dust your hands with masa harina.
- Press evenly: Rotate the press 180 degrees and press again for a uniform circle.
- Par-cook first: Setting the tortilla before filling keeps it from tearing and ensures a tender, steamy interior.
- Heat control: Aim for 400°F/205°C. Too hot will char before the cheese melts; too cool will dry the tortilla.
- Cheese choice: Oaxaca gives beautiful stretch; Chihuahua melts creamy. Both work wonderfully.
Variations
- Weeknight shortcut: Use 8 store-bought 6-inch corn tortillas; warm briefly, then fill, fold, and griddle as directed.
- Mushroom-epazote: Swap fillings for 6 oz sliced mushrooms sautéed with garlic and epazote.
- Two-cheese blend: Mix Oaxaca with a little asadero or low-moisture mozzarella for extra stretch.
Storage & Make-Ahead
Press tortillas up to 4 hours ahead; keep stacked between layers of plastic and covered with a damp towel in the fridge. Cooked quesadillas keep 2 days refrigerated; reheat on a hot dry skillet 2–3 minutes per side. Par-cooked tortillas freeze well: cool, stack with parchment between each, wrap airtight, and freeze up to 1 month; reheat from frozen on a hot griddle before filling.
Nutrition (per serving)
Approximate for 2 quesadillas with cheese only (no optional fillings): 490 calories; 26 g fat; 38 g carbohydrates; 22 g protein; 5 g fiber; 780 mg sodium. Values will vary with fillings, salsa, and escabeche.
