372g Masa harina flour
472ml lukewarm water
1 teaspoon baking powder
1 teaspoon sea salt
Sunflower oil for fryiing
Filling
100g cooked, soft onion
100g cooked, soft sweet pepper
100g grilled sweetcorn
100g grated Monterey Jack cheese
1 heaped teaspoon mole rub (optional)
Make the dough by tipping the flour, baking powder and salt into a bowl and mix together. Make a well in the centre, pour in ¾ of the warm water, mix through and start to press together, but not too hard. Add enough remaining water until you have a firm, but softish dough that you can roll out. Cover and set aside.
Make the filling by firstly chopping together the onion, pepper, and corn on your chopping board until refined and more combined. Scoop into a bowl, add the cheese and mole rub. Taste and add a little salt if needed.
Next, divide the dough into 16 equal balls, either roll by hand, or use a taco or dumpling press. Next divide the filling between them, wet one edge and fold them over, press together. Note: If you have a dumpling press, you can fold and press them in that; or use the tip of a fork to press the edges.
Heat the oil in a deep pan, test with the edge of one of the quesadillas, if it sizzles, you are ready to cook.
Add about 6 at a time and gently fry until lightly golden. Remove with a slotted spoon, drain well on kitchen paper, and keep warm in the oven while you cook the rest.
Serve hot with salsas of your choice.