Quesadillas de Verduras — Chilapa, Guerrero

Ingredients

• 2 tablespoons vegetable oil
• 1 cup (250 ml) carrot, 6 mm dice
• 1 cup (250 ml) chayote (Sechium edule), 6 mm dice
• 1/4 medium white onion, finely chopped
• Salt to taste
• 1½ cups (375 ml) water, divided
• 1 cup (250 ml) green beans, chopped
• 1 cup (250 ml) zucchini, diced
• 1 cup (250 ml) corn kernels
• 4 serrano chiles (Capsicum annuum var. serrano), finely chopped
• 510 g (18 oz / approximately 2 cups) masa for tortillas
• Vegetable oil for shallow-frying
• Romaine lettuce leaves
• Approximately 375 ml (1½ cups) cooked salsa verde
• Approximately 188 ml (¾ cup) queso fresco, crumbled

Method

1. 1
   Warm 2 tablespoons oil in a wide pan over medium heat. Add carrot, chayote, and onion with a pinch of salt and enough water to barely cover. Cook, stirring occasionally, until beginning to soften, about 5 minutes.
2. 2
   Add green beans, zucchini, corn, serrano chiles, and remaining water. Continue cooking until all vegetables are tender but still holding their shape. Season with salt.
3. 3
   Remove from heat. Cool slightly, then drain away any remaining liquid. Set filling aside.
4. 4
   Divide masa into balls roughly 30–35 g each. Press each ball between sheets of plastic into a round approximately 9 cm (3.5 inches) across.
5. 5
   Place a spoonful of filling on one half of each round, leaving a clear border. Fold the masa over to enclose the filling and press edges firmly to seal.
6. 6
   Pour vegetable oil into a heavy skillet to a depth of about 1 cm. Heat to approximately 180°C (356°F). Fry quesadillas in batches, turning once, until golden and crisp on both sides, roughly 2–3 minutes per side.
7. 7
   Drain briefly. Arrange on romaine leaves, spoon salsa verde over the top, and scatter crumbled queso fresco across each portion. Serve at once.