Servings: 4 (Makes about 8 quesadillas)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

---

Ingredients

For the Blue Corn Tortillas:

• 2 cups blue corn masa harina (masa flour)

• 1¼ cups warm water (adjust as needed)

• ½ teaspoon salt

For the Filling:

• 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)

• 1 tablespoon butter or oil (for cooking)

• Optional: sautéed mushrooms, cooked chorizo, beans, squash blossoms, epazote

---

Instructions

1. Make the Blue Corn Tortillas

1. In a large bowl, mix blue corn masa harina and salt.

2. Gradually add warm water, kneading until a smooth, non-sticky dough forms. (It should feel like soft Play-Doh.)

3. Divide the dough into 8 equal balls.

4. Using a tortilla press (or rolling pin), flatten each ball between two sheets of plastic until about ⅛-inch thick.

2. Cook the Tortillas

1. Heat a dry comal or skillet over medium-high heat.

2. Cook each tortilla for 30–40 seconds on one side, flip, cook for another 30 seconds, then flip again for a final 10–15 seconds until puffed and lightly golden.

3. Transfer to a clean towel to keep warm.

3. Assemble the Quesadillas

1. Place a handful of shredded cheese on one half of each warm tortilla.

2. Fold the tortilla in half, pressing lightly.

4. Cook the Quesadillas

1. Heat butter or oil in a pan over medium heat.

2. Cook each quesadilla for 1–2 minutes per side until golden and the cheese is melted.

5. Serve & Enjoy!

• Serve hot with salsa, guacamole, crema, or pickled onions.

• Add extra fillings like mushrooms, chorizo, or beans for variety!

---

💙 Blue corn tortillas add a unique, slightly nutty flavor and are packed with antioxidants! Would you like any variations? 😊