These Quesadillas are made with UNCOOKED torillas. This recipe is based on the one in MEXICO, THE BEAUTIFUL COOKBOOK.
2 cups masa harina*
1 1/3 cups warm water
3 tablespoons all-purpose flour
1 tablespoon melted crisco (or lard)
1 teaspoon baking powder
1/2 teaspoon salt
oil for frying
grated cotija cheese
Mix masa harina, water, melted crisco, baking powder, and salt. Moisten your hands and knead for 5 minutes. cover with damp cloth and let rest for 10 minutes.
Form masa into balls about the size of walnuts. Press into a 4 inch circle (torilla press works best - otherwise improvise)- a small, thick torilla. Spread a spoonful of cotija on half circle of torilla, leaving 1/2 inch margin around the edge. Fold torilla in half, pressing edges to seal.
In skillet, heat 1/2 inch oil to 375 F. Fry quesadillas two at a time - 2 or 3 minutes on each side until lightly brown.
Serve with fresh guacamole.
*of course you may use fresh masa instead of masa harina and warm water, if you can get it from a mexican market. This is one recipe for which masa harina works just as well, in my opinion.
Stew some dried apricots with a little sugar and use this recipe to make "fried pies"