MAKE MORE, YOU’RE GOING TO LOVE THEM

FRESH, GREASY AND FILLED WITH OAXACA CHEESE OR YOUR FAVOURITE FILLING, QUESADILLAS FRITAS ARE OFF-THESCALE DELICIOUS, YET ARE SURPRISINGLY EASY TO MAKE.

FRIED QUESADILLAS

Makes 10

Ingredients

vegetable oil for deep-frying

10 freshly made 11cm corn tortillas (recipe below or store-bought corn tortillas 500g oaxaca cheese or firm mozzarella, grated

To serve

shredded iceberg lettuce cotija or fresco cheese, crumbled salsa verde (recipe below) coriander leaves lime wedges

Method

Heat enough vegetable oil for deep-frying in a large heavy-based saucepan or deep-fryer to 180C on a kitchen thermometer. Working with one tortilla at a time, scatter 50g of the cheese over the tortilla, then fold the tortilla in half to seal.

Carefully lower the quesadilla into the hot oil and cook, flipping frequently, for 2 minutes or until light golden. Repeat with the remaining tortillas and cheese to make 10 quesadillas. Top the quesadillas with shredded lettuce, a sprinkling of crumbled cheese, a spoon of salsa verde and a few coriander leaves. Serve with lime wedges.

SALSA VERDE / GREEN SALSA

Makes about 250ml (1 cup)

Salsas are one of the most important accompaniments in Mexican cuisine, and salsa verde is probably the most popular, with its tangy flavour of green tomatillos mixed with fresh chilli.

Fresh tomatillos are one of the ingredients Mexican expats miss most, but tinned tomatillos are readily available and are nearly as good.

You will find them at Latin American supermarkets or online.

Ingredients

300g fresh or tinned tomatillos

10 green chillies, such as jalapeno, serrano or long, roughly chopped

½ white onion, roughly chopped

½ garlic clove, finely chopped

1 teaspoon table salt

100g coriander leaves, finely chopped

Method Step 1:

If you are lucky enough to find fresh tomatillos, remove the husks and thoroughly wash the fruit. If using tinned tomatillos, drain and rinse them. Roughly chop.

Step 2:

Heat a comal or heavy-based frying pan over medium–high heat. Add the tomatillos, chilli and onion and cook, stirring frequently, until charred on all sides.

Step 3:

Place the charred tomatillos, onion and chilli in a mortar or blender and add the garlic, salt and 250ml (1 cup) water. Pound with a pestle or blend the ingredients to a chunky salsa. Step 4:

Stir through the coriander and transfer to a serving bowl.

Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP $45. Photography © Alicia Taylor, Food Stylist © Deborah Kaloper https:// www.smithstreetbooks.com /books/comida-mexicana/