Main Dishes Recipes — By Ben on 27 September 2010
Quesadillas Potosinas

Quesadillas Potosinas

Living in Mexico has been a great culinary experience for me (and I haven’t even started my exploration of the food seriously yet). My mom loves food even more than I do and that shows on the dishes she made for me when I was staying at my parents’ house (I got a job down here already and moved closer to it, but that’s another story). It would be very hard for me to pick one single dish as my favorite because they were all delicious. But these quesadillas potosinas would come very close to the top of that list.

San Luis Potosí is one of the 31 states of Mexico. It is located in the middle of the country and it is famous for its mining industry, food and huasteca music. I personally have never been to the state yet. But if all the food is as delicious as these quesadillas, I want to go right now. They are very simple to make and what makes them so delicious, in my opinion, is the goat cheese. But the guajillo peppers are definitely the main ingredient and what gives them that appealing color

Guajillo peppers

Quesadillas Potosinas
Author: 
Recipe type: Main
Cuisine: Mexican
Serves: 12
 
Ingredients
  • •1 lb corn masa (here's the post with the pictures on how to make it)
  • •2 guajillo peppers (found in the Latino or Mexican section of your supermarket)
  • •1/4 tsp salt
  • •1/2 lb goat cheese, sliced
  • •1/2 cup canola oil
  • •sour cream, lettuce and avocado
Instructions
  1. Boil the guajillo peppers in ½ cup of water. Let it cool down for a little while
  2. Put the peppers in a blender with just one little bit of the water and the salt. Liquify the ingredients.
  3. Strain the liquid and add it to the corn masa. Mix very well with your hands.
  4. Warm up the oil in a deep skillet.
  5. To make the quesadillas make small balls, a little smaller than a golf ball, and press them between two circles of plastic with a tortilla press.
  6. Put a slice of goat cheese in one end of the pressed quesadilla and fold it in half using the bottom plastic circle.
  7. Carefully transfer the quesadilla to the hot oil and fry it for about 3 minutes or until it's cooked.
  8. Serve on a plate with sour cream, lettuce and avocado.

 

Quesadillas Potosinas

¡Buen provecho!

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(9) Readers Comments

  1. Those are beautiful and look extremely scrumptious!

    Cheers,

    Rosa

  2. With the addition of goat cheese these are serious quesadillas Ben!

  3. my fiancee and i made these last month having never eaten them before, and they were so amazing! shared the recipe with our families and on my blog, hoping everyone would also give them a try.

    cheers,

    *heather*

  4. These look fantastic! I love the use of dried chiles in the tortilla dough. Can't wait to try that!

  5. Excellent way to present them. I am sure my daughters will love them.

    Have a great week!

  6. Oh my do those ever look tasty!

  7. What a delicious dish! I love all of it – beautiful presentation and picture too!

  8. These are just the cutest! I love the sound of goat cheese against the spiciness of guajillos. Oh to be in Mexico, surrounding by all of these fabulous flavors!

  9. Hi Ben – Glad your settling and found work. Those potosinas look sabroso!

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