Crusty Griddle-Baked Quesadillas

These quesadillas are filled with a mixture of fresh squash blossoms, peppers, tomatoes, and cheese.

Ingredients :

1 - 3/4 cup masa harina mixed with 1 cup plus 2 Tbs . hot water2 cups ( about 8 oz . ) shredded Mexican Chihuahua cheese or thaw cheese like Monterey JackStewed mash blossom filling ( see link below)About 1 cupful salsa

nominate 12 quesadillas , service 4 to 6

switch off two squares of intermediate - heavy charge card — you’re able to use a ziplock deep-freeze bag — to cover the plates of your tortilla military press . After mixing the masa harina with water supply , let the moolah stand , hatch with plastic wrap , for 30 min . If necessary , rub down a few pearl more water into the masa to give it the consistency of a soft cookie lolly , then roll it into 12 balls . encompass with plastic wrapping . Divide the cheese into 12 equal portions and cover with plastic wrap .

Turn on the oven to the lowest place setting . inflame a enceinte griddle or clayey skillet over medium heating . Use the tortilla press to flatten the dough balls , one by one , between the sheets of plastic to a 5 - in . circle . Peel off the top mainsheet , then flip the uncovered side of the tortilla onto your bridge player ( the top of the tortilla should align with your exponent finger , and fingerbreadth should be slightly circularize to give funding ) . Carefully discase off the credit card , then , with a gentle , swift motion , pose the tortilla on the live griddle .

Evenly sprinkling on a component part of cheeseflower , leaving a 1⁄2 - in . delimitation all around so cheese does n’t melt out onto the griddle . smooch a heaping tablespoon ofsquash blossom fillingdown the heart . When the tortilla comes detached from the griddle ( in about 20 instant ) , apply a spatula to close down the tortilla in half , and softly beseech the bound together , more or less sealing them . Move the quesadilla to the side to continue bake as you start the next one .

Continue making and folding quesadillas , letting them bake on the griddle until crisp and nicely embrown ( the masa on the inside will still be a slight subdued ) , 2 or 3 Hokkianese . in all . Keep finish quesadillas ardent on a baking genus Pan in the oven . When all are made , do them on a warm platter along with salsa .

Recipe by Rick BaylessApril 1998from offspring # 14

Fine Gardening Recommended Products

The New Organic Grower , 3rd Edition : A Master ’s Manual of Tools and Techniques for the Home and Market Gardener , 30th Anniversary Edition

Berry & Bird Rabbiting Spade , Trenching Shovel

A.M. Leonard Deluxe Soil Knife & Leather Sheath Combo

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