For this recipe, you will be making masa from scratch, incorporating potatoes to the traditional corn dough to achieve a crispy texture on the quesadillas. We suggest a homemade red salsa as a topping and poblano rajas as an optional filling.

For the dough (masa)

1. Peel the potatoes and add to a pot with boiling water and a pinch of salt. Cook until tender.
2. Drain and set aside and place in a large bowl, mash the potatoes and mix with the corn flour, salt and warm water. Divide into 12 portions.
3. Use a tortilla press or rolling pin to form each tortilla.

For the red salsa

1. Add tomatoes to a pot with boiling water and cook for 5 minutes. Drain and peel when cool.
2. Prepare the salsa by adding the tomatoes, garlic, onion, chipotle, salt, pepper, cumin and vinegar to a blender. Mix on high speed. Set aside.

For the poblano rajas

1. Roast the poblano peppers directly on the stovetop or in a broiler. The skin should look burnt on all sides.
2. Remove from heat and place inside a plastic bag, seal and let them cool and sweat for a few minutes.
3. Peel and slice the poblano peppers and add them to a hot skillet with butter, garlic and onion. Season with salt and pepper.
4. Cook for 5 minutes on medium heat. Set aside.

Filling and frying

1. Add about 1oz of Tío Francisco Queso Oaxaca and 1oz of rajas to each tortilla and fold in half. Lightly press the edges to close.
2. Heat a large pan or skillet and add the frying oil.
3. Fry each quesadilla on both sides until golden. Place in a large plate and top with more Tío Francisco Queso Oaxaca while they are still hot.
4. Serve with salsa.

Notes:

• You may substitute the poblano rajas for a variety of fillings. We suggest trying out mushrooms, squash blossoms and even proteins such as chicken, steak or chorizo.
• To save some time while preparing this recipe, try boiling the potatoes and tomatoes simultaneously in separate pots. You may also roast the poblano peppers at the same time.
• Plan ahead and prepare the salsa and rajas one or two days before making the quesadillas.
• Store any leftover rajas and salsa in sealed containers or mason jars. Refrigerate for up to one week.