Cheese-filled masa is known as quesadillas but if you prefer to use seafood, you can make quesadillas with that instead. It might not be one of the more authentic Mexican food recipes but it is often fun to try new things.
Maybe you have some fish to use up, in which case this recipe would work well. You can choose from tilapia, cod, halibut, or anything else with white flesh. Since you are going to add plenty of seasoning, it is fine to use thawed fish, and that is a great budget choice. Choose basa, red snapper, or one of the least expensive kinds of filets.
If you want to make a quick and easy quesadilla recipe you can fry cheese in a rolled or folded tortilla until it melts but this recipe shows you how to make your own tortillas as well as the filling, so it is a more traditional Mexican recipe than some of the others you might find online.
Make the filling for these quesadillas up to forty eight hours ahead if you want to. This recipe makes twelve quesadillas and you can serve tomato salsa with them.
What You Need:
- 1 lb shredded, poached fish filets
- 3 de-seeded, chopped tomatoes
- 2 tablespoons corn oil
- 2 finely minced garlic cloves
- 1/2 finely chopped onion
- 14 oz masa harina or corn masa, prepared following the directions on the package
- 1/4 teaspoon dried oregano leaves
- 3 tablespoons chopped green olives
- Salt and black pepper
How To Make It:
Pat the filets dry after poaching them. Heat the corn oil in a skillet and saute the garlic, onion and tomatoes until the tomato juice has evaporated. Stir in the oregano, olives, fish and some salt and pepper and cook for five more minutes. Let the mixture cool.
Divide the masa into twelve pieces and roll them into balls. Cover them with a damp towel or with plastic wrap. Heat an ungreased griddle or pan. Put a masa ball between two sheets of plastic on a tortilla press and press down to make a tortilla. Take the top sheet of plastic off and turn the tortilla on to the griddle or pan.
Peel the other sheet of plastic off and top it with some of the fish filling mixture. You can also add an epazote leaf at this point, if you want, although that is an optional ingredient.
Fold the dough in half to cover the fish mixture and press the dough edges together. Cook the quesadilla until there are brown spots on the underside. This will take three or four minutes. Flip it over and cook the other side. Repeat these steps with the remaining quesadillas and serve them hot or warm.
You will find that kids love these as much as the adults do. If you already know that you like traditional Mexican recipes and fish dishes, you are sure to enjoy this wonderful meal.
Christine Szalay-Kudra is an author, food expert and mom of four boys. She is the owner of the Recipe Publishing Network, a group of sites dedicated to fine food and information for cooks. When not busy with her business you can find her sharing on one of these social networks at her own URL: http://www.recipepublishingnetwork.org/
Article Source: EzineArticles.com