Serves: 10
Total Calories: 95

1/2 cup , plus 1 tablespoon instant masa, harina
1/2 cup warm tap water
1/4 cup , canned garbanzo beans, (garbanzo beans), drained and rinsed
1 teaspoon chipotle salsa, or adobo from canned chipotles
4 (8-inch) squares of plastic wrap to line tortilla press
8 ounces Oaxaca string cheese or Monterey Jack cheese, or other melting cheese, cut into thin strips, 1-inch long × 1/2-inch wide
vegetable oil for frying

1. In a medium bowl, mix the masa and water to a soft smooth dough. Mash the garbanzo beans to a coarse purée and mix with the masa dough. Add the chipotle salsa. Mix to a moist soft dough that does not stick to the hands. Just until the dough comes together, and is easy to manage, about 2 minutes. If sticky, add masa flour 1 tablespoon at a time. Form the dough into balls about large walnut size. Cover the balls with plastic wrap to prevent drying out.

2. Lay 1 plastic square on the bottom of a tortilla press, and place 1 dough ball in the center of the press. Put another plastic square on top of the ball. Gently press the tortilla handle to make a 3 1/2-inch circle. Remove the top plastic square. Put a small thin slice of cheese on half of the dough circle and lift the bottom plastic square and fold over to enclose the cheese inside the dough in a half moon shape. Seal the edges. Remove the plastic and place on a plate. Repeat pressing each dough ball between 2 plastic squares, then filling, folding, and removing the plastic square.

3. Heat oil to a depth of about 1/2 inch in a medium skillet. Fry each quesadilla in the hot oil until crisp and brown on both sides, about 2 to 3 minutes total. Drain on paper towels. Serve the quesadillas at once.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 10
Total Calories: 95
Calories from Fat: 66

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