Blue Corn Quesadillas with Potato, Chorizo, and Hibiscus: An Incredible Flavor Combination for Your Next Meal
Quesadillas hold a special place in our kitchen, appearing on our menu several times a week. It’s truly a delight to explore the endless possibilities this versatile dish offers. This year, we’re kicking off our culinary adventures by sharing one of our absolute favorite and most inventive quesadilla creations: a tantalizing blend of potato, spicy chorizo, and the unexpected zest of hibiscus blooms. To elevate this experience even further, we’re including a detailed recipe for making your own authentic blue corn masa tortillas, which are truly a game-changer when paired with this remarkable filling.
This recipe isn’t just about making a meal; it’s about embarking on a flavorful journey that combines traditional Mexican ingredients with a creative twist. The blue corn masa provides a unique earthy depth and a beautiful visual appeal, while the filling delivers an exciting interplay of textures and tastes. Prepare to impress your taste buds and those of your loved ones with this unforgettable dish.
Related Recipe: Chile Relleno Quesadilla
The classic pairing of spicy chorizo and hearty potatoes is a beloved combination, known for its comforting and robust flavors. However, when you introduce flor de jamaica, or hibiscus flowers, into this mix, the flavor profile undergoes a stunning transformation. The hibiscus adds a delightful tang that beautifully cuts through the richness of the chorizo, simultaneously intensifying its inherent spiciness. This unexpected addition creates a vibrant contrast that awakens the palate. Melted with a generous amount of rich, gooey cheese, this ensemble creates a harmonious symphony of flavors and textures that is truly irresistible.
Beyond its incredible taste, this quesadilla filling offers a unique twist on a traditional favorite. The earthy notes of the blue corn tortilla provide the perfect canvas for the bold and zesty filling, making each bite an exploration of Mexican-inspired culinary innovation. Whether you’re looking for a quick lunch or a satisfying dinner, these quesadillas promise a memorable dining experience.
The Magic of Flor de Jamaica (Hibiscus)
Hibiscus blooms are widely recognized for their role in crafting the refreshing Mexican beverage, agua de jamaica (hibiscus agua fresca). But their culinary potential extends far beyond drinks. Once the blooms are steeped to create the vibrant tea, many often discard them, unaware of the delicious possibilities they still hold. These rehydrated hibiscus flowers are a fantastic ingredient for savory dishes, offering a unique tartness and meaty texture. They can be incorporated into tacos, enchiladas (like our hibiscus enchiladas), and, of course, these fantastic quesadillas, transforming simple ingredients into something extraordinary. Don’t ever discard them again!
Blue Corn Masa: A Flavorful Foundation
While this recipe champions the distinctive taste and striking color of blue corn flour, we understand that it might not always be readily available. If blue corn flour is elusive in your local markets, fret not! You can certainly achieve a delicious result by using regular corn flour. Alternatively, for those days when time is of the essence, feel free to save some time by opting for ready-made corn or even flour tortillas. The goal is to enjoy the incredible flavor combination of the filling, regardless of the tortilla choice. However, for the most authentic and visually stunning experience, we highly recommend trying the homemade blue corn tortillas if you have the opportunity.
Print Recipe
Blue Corn Quesadillas with Potato, Chorizo and Hibiscus
- Author: Ericka Sanchez
Description
Experience the ultimate fusion of flavors with these Blue Corn Quesadillas, generously filled with gooey melting cheese, spicy chorizo, tender potatoes, and the vibrant, tangy kick of hibiscus. Each quesadilla is expertly fried in homemade blue corn masa to achieve a perfect crispy exterior and a delightfully soft interior, promising a truly unique and satisfying meal.
Ingredients
For the Blue Corn Tortillas:
- 4 cups corn flour (preferably blue corn masa harina)
- 2 ½ cups warm water (adjust as needed)
For the Potato, Chorizo, and Hibiscus Filling:
- 2 large Russet potatoes, peeled and diced into ½-inch pieces
- Vegetable oil, divided (for cooking the filling and frying quesadillas)
- 5 ounces chorizo (or soy chorizo for a vegetarian option)
- 2 cups hydrated hibiscus (flor de jamaica), drained and chopped
- Garlic salt, to taste
- Black pepper, to taste
For Assembly and Garnish:
- 3 cups Chihuahua cheese, or your favorite melting cheese, shredded
- Shredded lettuce
- Mexican cream or sour cream
- Cotija cheese, crumbled
- Your favorite salsa (optional)
Instructions
- Prepare the Masa: In a large mixing bowl, combine the corn flour. Gradually add the warm water, ½ cup at a time, mixing thoroughly with your hands until the dough forms a smooth, pliable ball that is no longer sticky. The masa should be firm but moist. Cover the bowl with a damp cloth or plastic wrap and set aside for at least 60 minutes to allow the masa to fully hydrate. This step is crucial for achieving tender, flexible tortillas.
- Cook the Potatoes: While the masa is hydrating, place the peeled and diced potatoes in a large saucepan. Add enough water to cover them completely. Bring to a boil over high heat, then reduce the heat to medium and cook for about 20 minutes, or until the potatoes are tender but still hold their shape. Drain the water and set the potatoes aside to cool slightly. Once cool enough to handle, chop them into ½-inch pieces if you haven’t already.
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chorizo (or soy chorizo) and break it up into small pieces with a spoon as it cooks. Continue cooking until it is browned and crumbled. Next, add the hydrated and chopped hibiscus flowers to the skillet, stirring them into the chorizo mixture. Cook for approximately 10 minutes, allowing the flavors to meld. Finally, add the diced potatoes to the skillet, season generously with garlic salt and black pepper to taste. Reduce the heat to medium and cook for another 10 minutes, stirring occasionally, until the flavors are well combined and the potatoes are heated through. Remove from heat and set aside.
- Form Masa Balls: Once the masa is hydrated, divide it into approximately 20 equal portions, each about the size of a golf ball. Roll each portion into a smooth ball and place them back in the bowl. Keep them covered with a damp cloth or plastic wrap at all times to prevent the masa from drying out.
- Preheat Oil for Frying: Pour about 2 cups of vegetable oil into a large frying pan or shallow pot. Heat the oil over medium heat until it reaches approximately 350-375°F (175-190°C). You can test the oil by dropping a small piece of masa; it should sizzle immediately.
- Assemble Quesadillas: While the oil is heating, begin the quesadilla assembly process. Using a tortilla press lined with two sheets of plastic (cut from a plastic bag, for example), place one masa ball between the sheets. Press firmly to form a 4-inch tortilla.
- Fill and Fry: Carefully lift the top plastic sheet. Place 2 tablespoons of the potato, chorizo, and hibiscus filling onto one half of the tortilla, leaving a small border. Sprinkle 1-2 tablespoons of shredded cheese over the filling. Using the bottom plastic sheet, fold the tortilla in half to create a crescent shape. Gently press the edges together with your fingers over the plastic to seal the quesadilla, ensuring no filling escapes. Carefully peel off the plastic sheets.
- Fry Quesadillas: Once assembled, carefully place each quesadilla into the hot oil. Fry for about 1 minute on each side, or until golden brown and crispy, and the cheese is beautifully melted and gooey. Work in batches to avoid overcrowding the pan and lowering the oil temperature. Remove the fried quesadillas from the oil and place them on a paper towel-lined plate to absorb any excess oil. Repeat this process with the remaining masa balls, filling, and cheese.
- Serve: For easier eating or if you plan to add a generous amount of salsa, you can slice the quesadillas open. Serve immediately, topped with a mound of fresh shredded lettuce, a dollop of Mexican cream or sour cream, and a sprinkle of crumbled Cotija cheese. Enjoy the incredible flavors!