Week 3- Homemade Flour Tortillas and Santa Fe Chicken Quesadillas

Homemade Flour Tortillas


This recipe makes about 12 tortillas.


4 cups all-purpose flour

2 tsp baking powder

1 tsp salt

5 Tbsp shortening or Olive Oil

1 1/2 cups of water or more


Fit your mixer with paddle attachment. In a large bowl add the flour, baking powder, and salt, stir. Add the shortening/oil and process until the mixture is uniformly crumbly.With the mixer on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl. Let the dough knead for about 30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky. Turn out onto a flour-dusted surface and divide dough into 2 ounces balls. Place on non stick surface. I use plastic wrap, and then cover with a kitchen towel and let rest for 10 minutes.Heat a large skillet to medium heat. I use cast iron, but you can use a heavy bottomed skillet too. With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Lay tortilla flat in the heated pan and cook on each side for about 10 to 20 seconds, until the bubbled areas are brown. DON'T OVERCOOK! Keep covered with a kitchen towel to keep warm and pliable.Serve warm. Store extras in an airtight container for one week or freeze.

***PLEASE NOTE: In class we will be mixing our ingredients by hand. We will be using a pastry cutter and kneading the dough.


Santa Fe Quesadillas


Ingredients

•2 oz. cream cheese softened
•1/2 tsp. chili powder
•1/4 cup cooked and diced chicken
•1/4 cup black beans
•1/4 cup corn
•2 Tbsp. fresh cilantro finely chopped
•1/4 cup shredded Mexican cheese
•1/4 cup diced avocado

Instructions

1.Lightly butter one side of each tortilla.

2.In a small bowl, stir cream cheese and chili powder together until evenly mixed.

3.Spread 1 Tablespoon on each of the remaining sides of the tortillas.

4.Evenly sprinkle chicken, black beans, corn, avocado, cilantro and mexican cheese onto on top of the cream cheese mixture of one of the tortillas.

5.Place remaining tortilla, cream cheese side in, on top.

6. We are using a quesadilla maker but if you don't have one, Cook on low heat until lightly browned then flip over to other side of quesadilla. To get cheese to melt, place the lid over the pan to trap in the steam and heat while both sides brown.

7.Serve with sour cream, salsa, guacamole or whatever you would like.