Description
This Fried Quesadilla recipe is a flavorful Mexican street food-inspired dish that combines the best elements of empanadas, tacos, and quesadillas. Made with a homemade masa harina dough filled with melted jack cheese, then fried until golden and crispy, and finally stuffed with seasoned ground beef and fresh toppings like shredded lettuce, pico de gallo, and cotija cheese, it’s perfect for a satisfying lunch or dinner.
Ingredients
Dough:
- 2 cups Masa Harina
- 1 ½ cups Warm Water
- ½ tsp Salt
Quesadilla Filling:
- 1 lb Ground Beef
- 1 ½ tbsp Cowboy Butter Rub
- 1.5 cups Shredded Jack Cheese
- Neutral oil for frying (enough to fill skillet about 2 inches deep)
Toppings:
- Shredded Lettuce
- Sour Cream
- Pico de Gallo
- Cotija Cheese
Instructions
- Prepare the Dough: In a bowl, combine the masa harina, warm water, and salt. Mix well until a soft, pliable dough forms, similar in texture to playdough. If the dough is too dry, add a little more water. Cover it with a damp towel and let it rest for 10 minutes to hydrate fully.
- Cook the Ground Beef: Heat a skillet over medium-high heat and add ground beef. Cook, stirring frequently, until browned and fully cooked. Stir in the Cowboy Butter Rub along with a splash of water to blend the flavors. Simmer briefly until the seasoning is well incorporated, then remove from heat and set aside.
- Shape the Dough: Divide the rested dough into 8 equal portions. Using a tortilla press or your hands between plastic or parchment paper, flatten each ball into a 5 to 6-inch diameter circle.
- Fill and Seal Quesadillas: Place shredded jack cheese on one half of each dough circle. Fold the dough over to form a half-moon shape and gently press the edges to seal tightly, ensuring no cheese leaks out during frying.
- Fry the Quesadillas: Heat neutral oil in a deep skillet to 350°F. Carefully place quesadillas in batches into the hot oil. Fry, flipping once, until both sides are golden brown and crispy, approximately 2 to 3 minutes per side. Remove and drain on paper towels.
- Stuff and Serve: While still warm, carefully split open each fried quesadilla along the sealed edge. Stuff generously with the seasoned ground beef, then top with shredded lettuce, a drizzle of sour cream, a spoonful of pico de gallo, and a sprinkle of cotija cheese. Serve immediately and enjoy!
Notes
- If the dough feels too crumbly, add water a teaspoon at a time until pliable.
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying.
- Be sure the oil temperature stays consistent at 350°F to ensure crispiness without grease absorption.
- For added flavor, try adding a pinch of cumin or chili powder to the ground beef seasoning.
- Leftover quesadillas can be reheated in a skillet to re-crisp the exterior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
