Quesadillas Fritas: Mexico’s Crispy, Cheesy Pocket That Brings the Street to Your Kitchen
Quesadillas Fritas are crispy, deep-fried corn masa pockets stuffed with cheese and flavorful fillings like tinga, mushrooms, or chicharrón. A popular street snack in Mexico City, they’re sealed like empanadas and fried until golden, then topped with crema, lettuce, salsa, and queso fresco for the ultimate street-style bite.
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!