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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