Directions for masa:

Combine corn flour, salt and water in a large bowl. Knead with hands until it’s no longer sticky. Form a large ball and cover bowl with plastic wrap. Let rest for 1 hour.

Make an indentation in the masa ball. Add 1 tablespoon oil, baking powder and flour. Knead with hands until oil, baking powder and flour have mixed well.

Divide the masa into 20 masa balls (each weighing 50 grams). Keep them covered to avoid drying out.

Directions for filling:

Heat oil in a large sauté pan over medium heat. Add onion and fry for 3 minutes or until tender. Add mushrooms and season with garlic salt. Cook for 8 minutes, stirring frequently, until mushrooms are tender. Remove from heat. Set aside.

To assemble:

With a tortilla press lined with 2 sheets of thick plastic, place a masa ball in between the plastic sheets and press. Gently remove the top plastic sheet. Place 2 tablespoons of mushroom filling and 2 tablespoons cheese on one side of the pressed masa disc, leaving a ½-inchborder on that side. Using the bottom plastic sheet, gently fold over the masa disc over the filling. Press edges together, sealing in the filling. Repeat with remaining masa, filling and cheese. Place them on a large sheet pan lined with plastic or wax paper, covered with a kitchen towel to avoid drying. 

Heat remaining 2 ½ cups Oléico Safflower Oil in a large frying pan over medium heat. Gently fry quesadillas, 2-3 at a time, for 2 minutes on each side or until golden and edges are crispy. Transfer to a paper towel-lined plate to absorb excess oil.

Serve with shredded cabbage, crema, cotija, radishes and your favorite salsa.