Welcome back to The Half Jalapeño, where we like our snacks hot, fried, and stuffed with cheese. This week, we’re diving into Quesadillas Fritas — crispy, golden corn pockets that prove once and for all that deep-frying your carbs is a sacred art form.
Unlike your run-of-the-mill folded tortilla with cheese, these beauties are made from fresh masa, shaped by hand, filled with the good stuff, then plunged into hot oil until they puff and crisp to perfection. Think of them as the rebellious cousin of the standard quesadilla—crunchier, hotter, and way more fun.
Special Note: This week also marks The Half Jalapeño’s 3-Month Anniversary! Thank you for joining me on this flavorful ride through Mexico’s streets and kitchens. Three months in, and we’ve gone from steaming esquites to golden gorditas, tinga tostadas, and now, fried quesadilla heaven. Here’s to many more months of spicy stories and irresistible recipes!
What Are Quesadillas Fritas?
In Mexico, the word “quesadilla” doesn’t always mean cheese, and it doesn’t always involve a flour tortilla. Especially in Mexico City and surrounding areas, a quesadilla frita is a corn dough pocket filled with anything from cheese and mushrooms to squash blossoms, tinga, or chicharrón prensado.
They’re folded, sealed like an empanada, and fried until crisp on the outside but steamy and tender inside. Then, they’re dressed to the nines with crema, salsa, cabbage, cheese, and whatever your heart (or the street stand) desires.
A Little Street Stand Science
The magic of a good quesadilla frita is all in the masa. You want it fresh and pliable—too dry and it cracks, too wet and it falls apart in the fryer. Most street vendors make them to order: pinch off masa, flatten it slightly, fill it, fold and seal, then fry it while you wait. That fresh-off-the-comal texture? Unmatched.
And the fillings? Let your imagination run wild. Quesillo (Oaxacan cheese), huitlacoche (corn truffle), mashed potato with chorizo, or just simple beans with epazote. There’s no wrong answer here.
Quesadillas Fritas: Mexico’s Crispy, Cheesy Pocket That Brings the Street to Your Kitchen
Ingredients
- For the Masa Dough:
- 2 cups masa harina
- ½ teaspoon salt
- 1 ½ cups warm water more as needed
- For the Filling Cheese + More:
- 1 cup Oaxacan cheese or mozzarella, shredded
- Optional: sautéed mushrooms tinga, chicharrón prensado, squash blossoms, or refried beans
- For Frying & Topping:
- Vegetable oil for frying
- Mexican crema
- Crumbled queso fresco
- Finely shredded lettuce or cabbage
- Salsa of choice
- Optional: pickled jalapeños chopped onions
Instructions
- How to Make Quesadillas Fritas
- Make the Masa Dough: In a bowl, mix masa harina with salt. Gradually add warm water until you get a soft, pliable dough. Cover with a towel to keep it moist.
- Prep Your Filling: Shred your cheese and prep any optional fillings. Let them cool to room temp to avoid making the masa soggy.
- Shape the Quesadillas: Divide dough into 8 balls. Flatten each between plastic (a tortilla press or your hands), fill one side with cheese and extras, then fold and seal the edges well.
- Fry: Heat 1 inch of oil in a skillet over medium-high. Fry quesadillas 2–3 at a time, turning once, until golden and crisp (about 2–3 minutes per side). Drain on paper towels.
- Top & Serve: Pile on shredded lettuce, a drizzle of crema, a shower of queso fresco, and your favorite salsa. Serve hot!
These quesadillas fritas are hitting the hot oil in a cast iron skillet—puffed, crisped, and destined for greatness.
Tips & Variations
- No press? Use a heavy skillet or cutting board to flatten the masa.
- Make-ahead: Shape and refrigerate uncooked quesadillas for up to 6 hours before frying.
- Get fancy: Add huitlacoche, flor de calabaza, or papas con chorizo for a gourmet twist.
- Vegan version: Use plant-based cheese and skip the crema.
Where to Find Them
- Mexico City: Almost every mercado has a quesadilla stand sizzling with activity.
- Tlaxcala & Puebla: Look for flor de calabaza and huitlacoche variations.
- Los Angeles & Chicago: Mexican food trucks and pop-ups often feature these golden beauties.
What to Pair with Quesadillas Fritas
- Agua de tamarindo or jamaica
- Charred jalapeños or pickled carrots
- A cold Mexican lager or michelada for the full street food vibe
Final plated quesadillas fritas — crispy, cheesy, and loaded with all the street-style toppings that make this snack a Mexico City legend.
Final Bite
Quesadillas fritas aren’t just a snack—they’re a celebration of masa, of filling, of crunch, and of Mexico’s deep street food culture. One bite, and you’ll wonder why you ever settled for plain ol’ quesadillas in the first place.
Next Tuesday, we’re keeping the street food tour going. Don’t miss it.
Hot Off the Comal: Want flavor bombs like this in your inbox? Join the Comal Crew and get the goods every Tuesday.
Craving More?
- Try the smoky Tostadas de Tinga if you want to turn up the heat.
- Love fried masa? Don’t miss Gorditas de Chicharrón — they’ll ruin regular tacos for you.
- Curious about working with masa? Our Tlacoyos guide has tips to shape like a pro.
Buen provecho!