Plantain Tortillas and Quesadillas

Ingredients

• 250 g Ripe banana or plantain (Peeled and cut into pieces; it can also be boiled with the peel on and peeled afterward.)
• 1 tbsp Melted butter
• 30 g Corn flour (Add more, 1 tablespoon at a time, only if the dough is too sticky.)
• 1 tsp Baking powder (Helps make the tortillas softer.)
• Salt (1 pinch for the dough and enough to season the cooking water; adjust to taste.)
• 1.5 L Water (Approximate amount, enough to cover the plantain while boiling.)
• Vegetable oil (A little for cooking the tortillas in a skillet or on a griddle.)
• Grated mozzarella cheese (For filling; use approximately 100 g for 2 quesadillas, to taste.)

Steps

1. 1

   Bring a pot of enough water to a boil and season it with salt. Add the plantain pieces—you can boil them peeled or with the peel on—and cook for approximately 10 minutes, until very tender and soft.

2. 2

   Drain the plantain. If you boiled it with the peel on, peel it once it is cool enough to handle. Place it in a bowl and mash it with a fork or potato masher until you have a creamy purée with no large pieces.

3. 3

   Add the melted butter to the plantain purée and mix until incorporated.

4. 4

   Add the corn flour, baking powder, and a pinch of salt. Knead with your hands until a cohesive dough forms.

5. 5

   Check the dough's texture. If it is too sticky, add more corn flour 1 tablespoon at a time and knead again. It should be dry enough to form balls that can be flattened without falling apart, but not stiff.

6. 6

   Divide the dough into small balls. Make them larger or smaller depending on the desired size of the quesadillas.

7. 7

   Place each ball between two sheets of plastic wrap. Flatten it with a flat plate or tortilla press until you have a very thin, even disk.

8. 8

   Heat a skillet or griddle over medium heat and add a little oil. Carefully place a tortilla in the pan and cook for approximately 4 minutes per side, until golden and firm enough to flip without breaking.

9. 9

   Remove each cooked tortilla and keep it warm in a basket or container covered with a cloth while you cook the remaining tortillas.

10. 10

    To make a quesadilla, place a tortilla back in the hot pan. Cover half or all of the surface with grated mozzarella.

11. 11

    Place another tortilla on top, or fold the tortilla if you prefer a folded quesadilla. Cook for a few minutes on each side, until the cheese melts and the tortillas are hot and lightly golden.

12. 12

    Serve the quesadillas immediately, while the cheese is melted and stretchy.

Notes

The amount of mozzarella and oil was not specified in the source; adjust to taste. Keep the cooked tortillas covered with a cloth so they do not dry out. The dough should be dry enough to press without crumbling.

Nutrition per serving

• breakfast
• snack
• vegetarian
• quesadillas
• tortillas
• Mexican
• skillet
• quick