Quesadillas With Homemade Flour Tortillas

Directions

1. * Note: For filling use any of the following: pico de gallo (a traditional Mexican salsa of tomatoes, red onion, and cilantro); guacamole; minced tomatoes; sliced jalapenos; sliced scallions; minced fresh herbs, such as basil; and grated cheeses.
2. For Flour Tortillas: Combine flour salt, and baking pwdr in a large mixing bowl. Cut in vegetable shortening using a pastry blender. Keep blending till consistency resembles which of oatmeal. Add in hot water, and work dough into a ball with fingers. Knead for about 5 min on a floured board. Cover for 30 min. Cut the dough into 8 or possibly 16 equal pcs with a knife or possibly pastry cutter. Roll each piece into a ball, and let sit for 45 min.
3. On a floured surface, roll out each ball to the desired 9- or possibly 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 till light-golden; after two min, 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.
4. Makes eight 9-inch or possibly sixteen 7-inch tortillas.
5. 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 hrs before serving. Cook over low heat in a heated, nonstick pan till the cheese has melted. Slide onto a round cutting board or possibly plate; turn cutting board over, and return quesadilla to pan, uncooked-side down. Remove quesadilla from pan when both sides are golden. Cut into an equal number of wedges with kitchen scissors. Garnish with guacamole and a touch of lowfat sour cream. Serve immediately.
6. Makes four 9-inch or possibly eight 7-inch quesadillas.
7. Cuisine: "Mexican"