<p>Crispy on the outside, gooey in the inside, these potato and cheese quesadillas are the perfect kid friendly meal or snack. Filled with Sargento<strong>® </strong>Shredded 4 State Cheddar<strong>® </strong>Natural Cheese and creamy mashed potatoes. They are irresistible to eat just one.</p>
- Ingredients for filling: 1 pound boiled Russet potatoes, peeled and drained; ½ teaspoon salt; ½ cup heavy cream; 1 ½ cups Sargento® Shredded 4 State Cheddar® Natural Cheese
- Ingredients for masa: 2 ½ cups masa harina (corn flour); ¾ teaspoon salt; 2 ¼ cups warm water; 1 cup plus 1 tablespoon vegetable oil divided; ½ teaspoon baking powder; 3 teaspoons all-purpose flour
- Directions for filling:
In a large saucepan over low medium heat, combine potatoes, salt and heavy cream. Mash with a potato masher until lumpy. Stir in cheese and set aside to cool.
- Directions for masa:
In a large bowl, combine masa harina, salt and water. Knead with hands until a smooth ball forms. Masa should be humid but not sticky. Cover with plastic wrap and let rest for 30 minutes.
After 30 minutes, make an indentation in the masa. Add 1 tablespoon oil, baking powder and flour. Knead with hands until oil, baking powder and flour have mixed in evenly.
Divide the masa dough into 12-14 masa balls. Keep them covered to avoid drying out.
With a tortilla press lined with 2 sheets of thick plastic, place a masa ball in between the plastic sheets and press. Gently remove the top plastic sheet. Place 2 tablespoons potato and cheese filling on one side of the pressed masa disc, leaving a ½-inch border on that side. Using the bottom plastic sheet, gently fold the masa disc over the filling, like a folded taco. Press edges, sealing in the filling. Repeat with remaining masa and filling. Place them on a large sheet pan lined with plastic or wax paper, covered with a plastic sheet to keep them from drying out.
Heat remaining cup of oil in a large frying pan over medium heat. Test oil by dropping in a little piece of masa. If the masa bubbles, it’s ready. Gently fry 2-3 quesadillas, 90 seconds on each side or until golden and edges are crispy. Transfer to a paper towel-lined plate to absorb excess oil.
- Serve with a side of guacamole, salsa for dipping, or sour cream for a kid friendly snack. Can also be served as a meal topped with shredded lettuce, chopped tomato and a drizzle of table cream.