| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Mexican | 4 | servings | |
INGREDIENTS
| Fillings; see * Note | ||
| === FLOUR TORTILLAS === | ||
| 3 | c | Unbleached flour |
| 1 | ts | Kosher salt |
| 1/2 | ts | Baking powder |
| 1/2 | c | Vegetable shortening; cold |
| 3/4 | c | Warm water; (115 degrees) |
| === GARNISH === | ||
| Guacamole; (optional) | ||
| Sour cream; (optional) |
INSTRUCTIONS
* Note: For filling use any of the following: pico de gallo (a traditional Mexican salsa of tomatoes, red onion, and cilantro); guacamole; chopped tomatoes; sliced jalapenos; sliced scallions; chopped fresh herbs, such as basil; and grated cheeses. For Flour Tortillas: Combine flour salt, and baking powder in a large mixing bowl. Cut in vegetable shortening using a pastry blender. Keep blending until consistency resembles that of oatmeal. Add warm water, and work dough into a ball with fingers. Knead for about 5 minutes on a floured board. Cover for 30 minutes. Cut the dough into 8 or 16 equal pieces with a knife or pastry cutter. Roll each piece into a ball, and let sit for 45 minutes. On a floured surface, roll out each ball to the desired 9- or 7-inch diameter. Stack tortillas on top of one another with a layer of parchment paper between each. Cover with a damp cloth to prevent them from drying out. Cook tortillas in a nonstick pan over medium heat until light-golden brown; after two minutes, as they begin to bubble, press gently with a spatula. Turn over, and repeat on the other side. Stack between layers of parchment, and cover with a damp cloth. Makes eight 9-inch or sixteen 7-inch tortillas. For Quesadillas: Place a tortilla on a flat work surface, and sprinkle with fillings; top with a second tortilla. Quesadillas can be assembled through this step a few hours before serving. Cook over low heat in a heated, nonstick pan until the cheese has melted. Slide onto a round cutting board or plate; turn cutting board over, and return quesadilla to pan, uncooked-side down. Remove quesadilla from pan when both sides are golden brown. Cut into an equal number of wedges with kitchen scissors. Garnish with guacamole and a touch of sour cream. Serve immediately. Makes four 9-inch or eight 7-inch quesadillas. Cuisine: "Mexican" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - [email protected]" Per serving: 531 Calories (kcal); 26g Total Fat; (43% calories from fat); 9g Protein; 66g Carbohydrate; 0mg Cholesterol; 532mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”