Can I make masa harina tortillas ahead?

Yes! Make the dough a day ahead, keep it covered in the fridge, and shape tortillas just before cooking.

Use a heavy skillet to press dough between parchment or plastic. Easy and effective.

Can I freeze tortillas?

Absolutely. Cool, freeze flat, then bag for up to 3 months. Reheat in a skillet.

Yes! But check packaging for possible cross-contamination if you’re highly sensitive.

Masa harina is nixtamalized cornmeal isn’t. That process transforms flavor, texture, and nutrition.

Scale

2 cups masa harina

1 1/3 cups warm water

1/2 tsp salt

2 cups cooked, shredded chicken (thighs or breast)

1 tbsp olive oil

1/2 onion, finely chopped

1/2 red bell pepper, diced

1 tsp cumin

1/2 tsp chili powder

1/4 tsp smoked paprika

2 cloves garlic, minced

1 1/2 cups Monterey Jack cheese, shredded

1 cup sharp cheddar cheese, shredded

Butter or oil for cooking

Sour cream, salsa, guacamole, cilantro, and lime wedges for serving (optional)

Cook Mode Prevent your screen from going dark

1. Mix masa harina, salt, and warm water. Form a soft dough, divide into 8 balls, rest 15 min, and press into tortillas.

2. Heat olive oil in a skillet. Sauté onion and pepper 3-4 min. Add garlic, cumin, chili powder, smoked paprika. Stir in chicken, heat through.

3. Cook tortillas in a hot, lightly oiled skillet, 30 seconds per side.

4. Place chicken filling and cheeses on half the tortilla, fold, and press.

5. Cook folded quesadillas 2–3 min per side until golden and cheese is melted.

6. Slice and serve with sour cream, salsa, guacamole, cilantro, and lime.

Grate your own cheese for best melt.

Let masa dough rest for extra tenderness.

Don’t overfill quesadillas for easy folding.

Great for meal prep—fillings and tortillas can be made ahead.