Recipe - Quesadillas With Homemade Flour Tortillas

Fillings; see * Note
=== FLOUR TORTILLAS ===
3 cup Unbleached flour
1 teaspoon Kosher salt
One half teaspoon Baking powder
One half cup Vegetable shortening; cold
Three fourths cup Warm water; (115 degrees)
=== GARNISH ===
Guacamole; (optional)
Sour cream; (optional)

* Note: For filling use any of the following: pico de gallo (a traditional
Mexican salsa of tomatoes, red onion, and cilantro); guacamole; chopped
tomatoes; cut or sliced up jalapenos; cut or sliced up 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 7inch 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 lightgolden 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
9inch or sixteen 7inch 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, uncookedside 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 9inch or eight 7inch 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 One half Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates

Recipe by: Martha Stewart

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