Crispy Fried Quesadillas: A Classic Mexican Appetizer

Updated at: 13/06/2025

Quesadillas, a beloved Mexican staple, get a crispy, craveable upgrade with this recipe for Quesadillas Fritas – crispy fried quesadillas! Forget limp, unfolded fillings; these golden-brown delights boast a satisfying crunch on the outside and a warm, melty center. Imagine the perfect combination of textures: a shatteringly crisp shell yielding to a soft, cheesy interior, all seasoned with your favorite ingredients. This isn't your average quesadilla; it's a party in your mouth, perfect for a casual get-together or a satisfying solo snack.

These crispy fried quesadillas are easier to make than you might think, requiring just a few simple ingredients and readily available kitchen tools. Forget complicated techniques; this recipe prioritizes flavor and simplicity. Ready to dive into the deliciousness? Let's get started with our step-by-step guide to making irresistible Quesadillas Fritas.

Tools Needed

  • tortilla press
  • saucepan
  • frying pan
  • colander
  • plastic wrap

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Dough and Filling

  • If using nixtamalized corn flour, mix with salt and gradually add warm water until a well-hydrated dough forms. Cover with plastic wrap and let it rest for at least an hour (preferably a couple of hours).
  • Boil the potatoes until soft (about 45 minutes). Once cooled, peel and dice the potatoes into small cubes.
  • Add baking powder and wheat or rice flour (rice flour is preferred for crispy exterior and soft interior) to the rested dough. Knead until soft and pliable, but not watery.
Prepare the corn dough: If using nixtamalized corn flour, mix with salt and gradually add warm water until a well-hydrated dough forms. Cover with plastic wrap and let it rest for at least an hour (preferably a couple of hours).Prepare the filling: Boil the potatoes until soft (about 45 minutes). Once cooled, peel and dice the potatoes into small cubes.Prepare the dough for quesadillas: Add baking powder and wheat or rice flour (rice flour is preferred for crispy exterior and soft interior) to the rested dough. Knead until soft and pliable, but not watery.
Prepare the Dough and Filling

Step 2. Sauté Filling Ingredients and Assemble Quesadillas

  • In a saucepan with hot oil, fry the sliced onions for three minutes. Add jalapeño strips (without seeds), salt, and cook over medium-low heat for 20-25 minutes, covered, until softened. Add the diced potatoes, season with salt, and stir to combine.
  • Divide the dough into 50-gram portions. Place each portion between two sheets of plastic and flatten using a tortilla press. Fill with potato mixture, a strip of jalapeño, and grated cheese. Fold the quesadilla in half, ensuring the edges are well-sealed.
Sauté the onion and jalapeños: In a saucepan with hot oil, fry the sliced onions for three minutes. Add jalapeño strips (without seeds), salt, and cook over medium-low heat for 20-25 minutes, covered, until softened. Add the diced potatoes, season with salt, and stir to combine.Assemble the quesadillas: Divide the dough into 50-gram portions. Place each portion between two sheets of plastic and flatten using a tortilla press. Fill with potato mixture, a strip of jalapeño, and grated cheese. Fold the quesadilla in half, ensuring the edges are well-sealed.
Sauté Filling Ingredients and Assemble Quesadillas

Step 3. Fry the Quesadillas

  • Carefully place quesadillas in hot oil and fry until golden brown on both sides. Drain on a colander lined with absorbent paper.
Fry the quesadillas: Carefully place quesadillas in hot oil and fry until golden brown on both sides. Drain on a colander lined with absorbent paper.
Fry the Quesadillas

Step 4. Serve

  • Serve hot with green tomato salsa, chile morita, and cream.
Serve: Serve hot with green tomato salsa, chile morita, and cream.
Serve

Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos

Tips

  • Let the dough rest for at least an hour, or even longer for best results.
  • Use rice flour for extra crispy quesadillas.
  • Make sure the edges of the quesadilla are well-sealed before frying to prevent them from opening.
  • Keep the quesadillas covered with plastic wrap while you prepare others to keep them from drying out.

Nutrition

  • N/A

FAQs

1. Can I use pre-made tortillas for crispy fried quesadillas?

Absolutely! Store-bought tortillas work perfectly. Just make sure they're a good quality, sturdy flour tortilla for best results.

2. What's the best oil to fry quesadillas in?

Vegetable oil or canola oil have high smoke points and are great choices. Avoid oils with lower smoke points like olive oil, as they can burn.


So there you have it – a simple yet incredibly satisfying recipe for crispy fried quesadillas. With minimal effort, you can create a delicious appetizer that's sure to impress your friends and family. Enjoy the crunchy, cheesy goodness!