Immigrants’ Family Recipes Cook Up Literacy Through Cuisine

Quesadillas de Atole de Leche by Obdulia Vega

Yield: Approximately 20 quesadillas

Ingredients

For the Tortillas

• 4 cups Quaker Harina Preparada
• About 2 cups water (use only as needed)

For the Atole

• 4 cups whole milk
• 2 cups water
• 3 cinnamon sticks
• 300 g cornstarch
• 1 can evaporated milk
• 2 cups white sugar

For Assembly

• Queso fresco, crumbled, to taste

Equipment

• Large pot
• Large mixing bowl
• 2–3 large clean kitchen towels
• Ladle
• Stirring spoon

Instructions

Prepare the Tortillas

1. Follow the instructions on the Quaker Harina Preparada package to prepare the dough.
2. Form tortillas with a braided edge around the perimeter.
3. Cook the tortillas and set aside.

Tip: The braided edge helps keep the atole from spilling out during assembly.

Make the Atole

1. In a large pot, combine 2 cups water and the cinnamon sticks. Bring to a boil.
2. Once boiling, turn off the heat and allow the cinnamon to steep briefly.
3. In a large bowl, whisk together the whole milk, cornstarch, and evaporated milk until completely smooth.
4. Remove and discard the cinnamon sticks from the pot.
5. Pour the milk mixture into the cinnamon-infused water.
6. Add the sugar.
7. Return the pot to low heat.
8. Stir continuously and gently until the mixture thickens and reaches a light boil. This may take 20 minutes or longer.
9. Remove from heat.

Assemble the Quesadillas

1. Spread clean kitchen towels across a large work surface.
2. Arrange the cooked tortillas on the towels.
3. Place the pot of warm atole nearby.
4. Spoon a portion of atole onto each tortilla, keeping it within the braided edge.
5. Top with crumbled queso fresco to taste.

Serving and Storage

• Serve warm or at room temperature.
• Do not reheat.
• Once completely cooled, store in a covered container lined with a towel.
• Refrigerate and enjoy within 3 days.