Tuesday, April 04, 2006

Week 51 - MEXICAN TORTILLAS

Saskatchewan Menu of the Week - 2 April 2006

Breakfast - Toast and strawberry-rhubarb jam
Lunch – Cold chicken and leftover potato salad.
Dinner – Quesadillas.

MEXICAN TORTILLAS
A friend gave us a jar of her homemade salsa, so I decided to make quesadillas. This is a Mexican dish in which cheese and other ingredients are melted between two tortillas. We used flakes of cold chicken, cheddar cheese and salsa. Here’s how to make your own wheat flout tortillas:

3 cups sifted all-purpose flour
1.5 tsp. salt
1 tsp. baking powder
1/4 cup lard or vegetable shortening, cold
3/4 cups water, very warm

Mix the flour, salt and baking powder in a bowl. Cut in the cold lard using a pastry blender or a knife. Work it quickly with your fingers so that it is well incorporated with the flour. Add the water all at once and mix into a sticky dough, using floured hands to press into a ball. Wrap and refrigerate for 30 minutes.

Cut the dough into 8 pieces. Using a rolling pin and a well-floured surface, roll each ball of dough into a thin circle about the size of a small plate. Stack between pieces of wax paper. Heat a griddle or cast iron pan until hot. Cook the tortillas one at a time, flipping them as the top blisters and the bottom browns a bit. Once cooked and cooled, they can be kept in a plastic bag.

To make quesadillas, spread grated cheese, salsa and filling ingredients on one tortilla. Cover with another tortilla. Heat in the oven until the filling is warm and the cheese is melted. Fillings can include: chicken, sliced beef, tuna, various cheeses, grilled vegetables, roasted red peppers, sliced red onions, sautéed mushrooms and much much more. However, it’s best not to overload any one quesadilla or it becomes messy to eat!

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