Techniques That Help Turn Basic Tortillas Into Delicious Quesadillas

Using experience gained watching chef Bill Hufferd prepare Rebecca’s Spinach and Roasted Garlic Quesadillas, along with written instructions from Janine Coyle of Sabroso for making their Blue Corn Harinilla Quesadillas, The Times Test Kitchen’s home economist, Donna Deane, was able to duplicate the recipes after a little practice. Both recipes use the same basic techniques to form and fill the tortillas.

To begin with, the doughs are formed in a tortilla press, available in many Latino markets as well as in cookware stores. The next items needed, and a must, are plastic circles cut from lightweight food storage bags. They should be slightly larger in diameter than the tortillas to be formed. Other substances we tried--parchment and plastic wrap--did not work.

Masa dough may be purchased at Latino markets, as well as in many area supermarkets (it is often in the meat case). Use a couple of tablespoons of dough for each tortilla. It takes experimentation to discover just how much kneading is necessary and how warm the dough should be to work best. (We tended to under-knead the dough, and the dough was too cold on the first few attempts.) After kneading, roll the dough into a ball.

Blue Corn Less Temperamental

The same principals hold true when working with the blue corn harinilla, although we found it less temperamental. The amount of water that needs to be added, however, can vary depending on the moisture content of the cornmeal. The mixture should hold together when shaped into a ball.

To form the tortillas, place one plastic circle on the bottom of the tortilla press. Place the masa or blue corn harinilla ball on the plastic a little off center and closer to the hinge of the press. Cover with a second piece of plastic and close the press, pushing the handle down firmly.

Reopen the press and peel off only the top piece of plastic. Place the filling in the middle of the tortilla, then pick up the tortilla using the remaining plastic, fold over and seal by pinching the edges. Carefully peel the plastic away from the quesadilla.

(If either circle of plastic is difficult to remove and the tortilla breaks, the dough was not kneaded enough or the temperature of the dough was too warm. Try placing the tortilla in the freezer a few minutes to chill. If this doesn’t work, scrape the dough up and knead it again.)

After peeling away the plastic, the quesadillas will be very delicate. They will also dry out quickly and crack, so deep-fry them immediately or cover for a limited amount of time with a damp paper towel.