If you can’t go on a holiday, why not have a staycation and make Claud’s delicious “Cameron Quesa-diaz.”
Click here for a video on how to make this recipe.
For the filling
For the tortilla
- Olive oil, for cooking
- 1 medium onion, diced fine
- 1 clove garlic, minced
- 1 fresh poblano or pasilla pepper, roasted, peeled, seeded, cut into a small dice
- 10 fresh squash blossom, stem removed and sliced thin
- 1/2 pound raw, peeled and deveined small shrimp
- 1/4 cup chicken stock
- Juice of one lime
- Salt and pepper, to taste
- Grated cotija cheese, as needed (substitute jack if unavailable)
- 2 cups masa harina (Mexican corn tortilla flour)
- 1 1/3 cups warm water
- 3 tablespoons all-purpose flour
- 1 tablespoon melted lard
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Oil for frying
1. Heat olive oil in a large sauté pan over medium heat. Add the onion, garlic, and the roasted pepper and sauté 3 minutes, until softened and fragrant. Add the shrimp and squash blossoms and cook another minute – the shrimp should not be fully cooked yet.
Deglaze the pan with the chicken stock and season to taste with salt, fresh ground black pepper and a squeeze of lime juice. Remove from heat and set aside to cool.
2. In a large mixing bowl combine the masa harina, baking powder, salt, melted lard and water; mix well with a wooden spoon. Knead for 5 minutes, dipping hands in water occasionally to keep dough from sticking. Cover with a damp cloth and let rest for twenty minutes.
3. Roll the dough between your palms into ping-pong ball sized pieces. Using your palms or a tortilla press lined with plastic wrap, gently press one of the balls into a 4-5” disc about 1/3” thick (like a fat tortilla). Repeat until all the dough has been used, stacking the tortillas between plastic wrap.
4. Spread a spoonful of the squash blossom mixture, some shrimp and a little grated cotija on half of a tortilla, leaving a 1/2-inch uncovered margin around the edges. Moisten the edges slightly and fold the filled tortilla in half. Press the edges with fingertips to seal. Repeat for each tortilla until all filling has been used.
5. In a heavy skillet, heat 1/2-inch oil to 370-375 F. (If the oil is hot enough a small piece of the masa should bubble actively when dropped into the oil). Fry quesadillas about 2 minutes on each side until golden. Remove from the pan and drain on a plate lined with paper towels.
6. Serve quesadillas hot with pico de gallo, guacamole and cold beer. Enjoy!