INGREDIENTS

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 -
Lynn_Thomas@prodigy.net"  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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 633
Calories From Fat: 115
Total Fat: 13.3g
Cholesterol: 29.5mg
Sodium: 614.2mg
Potassium: 377.8mg
Carbohydrates: 115.5g
Fiber: 3.6g
Sugar: 1.9g
Protein: 11.5g