Delicious Quesadillas Azules

Here’s my go-to recipe for quesadillas azules, made with blue corn tortillas, melty Mexican cheese, and your choice of fillings – all cooked until the outside is crispy and the inside is perfectly gooey.

These blue corn quesadillas have become a weekly staple in our house. I usually make a big batch on Taco Tuesdays, and my kids love helping press the tortillas. Nothing beats gathering around the kitchen counter and customizing our own, don’t you think?

What Kind of Cornmeal Should I Use?

For authentic quesadillas azules, you’ll want to use blue cornmeal, which gives these quesadillas their distinctive color and slightly nutty flavor. Regular yellow or white cornmeal can work in a pinch, but the blue variety really makes this dish special. Look for “masa azul” or blue corn masa harina in Mexican grocery stores or specialty markets – this is different from regular cornmeal because it’s been treated with lime (calcium hydroxide) which makes it better for forming tortillas. If you can only find regular blue cornmeal, you can still use it, but your tortillas might be a bit more crumbly and harder to work with. Just make sure whatever type you choose is finely ground, as coarse cornmeal won’t hold together well enough to make proper tortillas.

Options for Substitutions

This recipe has some room for flexibility with ingredients. Here’s what you can swap:

• Cornmeal: This is pretty essential for the authentic texture, but in a pinch, you can use masa harina. Just adjust the water ratio – start with 2 cups and add more as needed to get the right consistency.
• Russet potatoes: You can swap these with Yukon Gold or red potatoes. Just make sure to adjust the cooking time as these varieties might cook a bit faster than Russets.
• Chihuahua cheese: If you can’t find Chihuahua cheese, try using Oaxaca, Monterey Jack, or even mozzarella. Any good melting cheese will work here.
• Chorizo: Regular chorizo can be replaced with soy chorizo for a vegetarian option. You could also use spiced ground pork or turkey with added paprika and chili powder.
• Mexican crema: Sour cream works great as a substitute. You can also thin out some Greek yogurt with a little milk for a tangier option.
• Cotija cheese: If Cotija isn’t available, try using feta cheese or even grated Parmesan – they’ll give you that same salty kick.
• Hibiscus: While hibiscus gives this dish its unique flavor, you could use cooked and chopped beets for a similar color and earthy sweetness.

Watch Out for These Mistakes While Cooking

The trickiest part of making quesadillas azules is getting the right consistency for your corn masa – adding water too quickly can create lumpy dough, so gradually mix in the warm water while kneading until you achieve a smooth, pliable texture that’s not sticky or crumbly. A common mistake is rolling the tortillas too thick, which can lead to undercooked centers – aim for about 1/8 inch thickness and cook them on a well-heated comal or griddle until you see light browning on both sides. When assembling your quesadillas, resist the urge to overstuff them with filling, as this can lead to messy spillage and uneven cooking – instead, spread a moderate layer of ingredients and leave a small border around the edges to prevent the cheese from leaking. For the crispiest results, cook your assembled quesadillas over medium heat rather than high heat, allowing the cheese to melt completely while the tortilla develops a golden-brown crust.

What to Serve With Quesadillas?

Mexican-style quesadillas like these pair perfectly with classic sides that add freshness and zip to balance out the cheesy goodness. A simple pico de gallo or chunky salsa fresca adds a fresh burst of flavor and helps cut through the richness of the cheese and chorizo. Rice and beans make great supporting players – try cilantro lime rice or traditional Mexican black beans seasoned with cumin and garlic. For something cool and creamy on the side, guacamole or a simple avocado salad works great, especially with a squeeze of lime juice to brighten things up. If you want to keep it super casual, just set out some pickled jalapeños and Mexican hot sauces so everyone can customize their plate.

Storage Instructions

Keep Fresh: Got leftover quesadillas? Wrap them in aluminum foil or place them in an airtight container and pop them in the fridge for up to 3 days. It’s best to store them without the lettuce, crema, and cotija cheese toppings – add those fresh when you’re ready to eat!

Make Ahead: You can prep the filling components ahead of time to make assembly super quick later. Cook the potatoes and chorizo, and prepare the hibiscus – store each separately in the fridge for up to 2 days. When you’re ready, just assemble and cook your quesadillas fresh for the best results.

Warm Up: To bring back that crispy exterior and melty cheese, warm up leftover quesadillas in a skillet over medium heat for 2-3 minutes per side. You can also use a toaster oven for about 5 minutes – just avoid the microwave as it’ll make them soggy. Add fresh toppings after reheating!

Preparation Time	60-75 minutes
Cooking Time	40-50 minutes
Total Time	100-125 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 90-100 g
• Fat: 180-200 g
• Carbohydrates: 300-350 g

Ingredients

• 4 cups cornmeal
• 2 ½ cups warm water
• 2 large russet potatoes, peeled
• Vegetable oil, in portions
• 5 ounces chorizo or soy chorizo
• 2 cups soaked hibiscus
• 3 cups shredded chihuahua cheese or preferred melting cheese
• Shredded lettuce
• Mexican crema or sour cream
• Crumbled cotija cheese

Step 1: Prepare the Masa

Begin by placing corn flour in a large bowl.

Gradually add water, ½ cup at a time, mixing the dough with your hands until it is no longer sticky.

Cover the bowl and set it aside for 60 minutes to allow the masa to hydrate properly.

Step 2: Cook and Prepare Potatoes

While the masa hydrates, place the potatoes in a large saucepan.

Add enough water to cover them and bring to a boil.

Cook for about 20 minutes until tender.

Drain the water and set the potatoes aside to cool slightly.

Once cooled, chop them into ½-inch pieces.

Step 3: Cook the Filling

In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

Add the soy chorizo, breaking it up into small pieces as it cooks.

Stir in the hibiscus and cook the mixture for about 10 minutes.

Add the chopped potatoes, seasoning the mixture with garlic salt and pepper.

Reduce the heat to medium and cook for another 10 minutes.

Once done, remove the skillet from heat and set the filling aside.

Step 4: Form Masa Balls

Take the hydrated masa and form it into 20 golf ball-sized balls.

Place these balls back in the bowl and keep them covered to prevent the masa from drying out while you work on the next steps.

Step 5: Preheat Oil

In a large frying pan, preheat 2 cups of oil over medium heat.

This will be used for frying the quesadillas to give them a crispy outer layer.

Step 6: Assemble and Cook Quesadillas

With the oil heating up, start assembling the quesadillas.

Use a tortilla press lined with a plastic sheet to press each masa ball into a 4-inch tortilla.

Add 2 tablespoons of the potato filling and 1-2 tablespoons of cheese to one side of the tortilla.

Fold the tortilla over using the plastic sheet and seal the edges by pressing with your fingers through the plastic.

Carefully place the formed quesadilla into the hot oil and fry for 1 minute on each side until golden brown.

Remove each quesadilla from the oil and place on a paper towel-lined plate to absorb excess oil.

Repeat the process with the remaining masa, filling, and cheese.

Step 7: Serve and Enjoy

If desired, slice the quesadillas open to add salsa.

Serve them topped with shredded lettuce, cream, and cotija cheese.

Enjoy your delicious and crispy quesadillas!