Name: Fried Quesadillas with Two Fillings
Cook time: 1.5 hrs
Total time: 2 hrs
Yield: Makes about 40 hors d’oeuvres
Ingredients: 1/4 cup minced white onion; 2 tablespoons unsalted butter; 1/2 lb mushrooms, trimmed; 2 teaspoons chopped freshepazote leaves, or 1/2teaspoon crumbled dried; 1/4 teaspoon salt, or to taste; 2 cups masa harina ("masa mix") such as Maseca or Quaker; 1/2 teaspoon salt; 1 1/3 cups warm water; 5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup); 1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata); 5 squash blossoms, petals torn into 20 pieces and remainder discarded; About 3 cups vegetable oil; Accompaniment: guacamole; a tortilla press or a rolling pin; a deep-fat thermometer

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Fried Quesadillas with Two FillingsJohn Kernick

These little quesadillas are made with masa rather than packaged tortillas.

Cooks' notes:

·Mushroom filling may be made 1 day ahead and chilled, covered.
·Quesadillas may be formed, but not fried, 1 day ahead and chilled, covered. Bring to room temperature, and pat dry if necessary, before frying.

Recipe notes

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