Recipe: Deep Fried Quesadillas by Rick Bayless - Mary Ann

DEEP FRIED QUESADILLAS

Dough
1 pound fresh masa or 1 1/2 cups masa harina mixed with 1 cup plus 2 tbsp. hot tap water
2 tbsp lard or vegetable shortening
1/4 cup flour if using masa harina
1/2 tsp. salt
1 scant tsp. baking powder
If using masa harina, mix with the hot water and let sit 20 to 30 minutes. Mix the fresh or reconstituted masa with the lard or shortening, flour, salt and baking powder. Divide into 12 balls and cover with saran wrap.

The Filling
10 ounces grated melting cheese like Monterey Jack or cheddar, plus 12 epazote leaves (optional) or 10 ounces crumbled Mexican queso fresco or other fresh cheese like farmer's cheese . About 2 1/2 cups cheese. Or 1 1/2 cups any quesaditta filling. Divide the filling into 12 equal portions.

Press the 12 balls of dough in to flat ovals about 2 to 2 1/2 inches. Place the filling on each shell, fold over and press the edges to seal.

Frying
Heat oil to 375 degrees. Fry 2 or 3 quesadillas at a time until browned, about 2 minutes per side. Drain on paper towels and keep warm.