Holiday quesadillas

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  • Prep time:None
  • Cooking time:None
  • Recipe serves:6 large or 8 small tortillas

Sensational holiday quesadillas for feeding a crowd using left overs.

These beauties are sure to be a hit with the whole family. Filled with what ever you have at hand; left over Chrissy day ham/cold meat or roasted vege's, spicy cherry tomatoes and any left over cheese from the cheese board. Served with cumin-spiked yoghurt, lemony green guacamole, heaps of fresh herbs, lovely lime cheeks & roasted & spiced peptias/pumpkin seeds. Either with quality stoneground store bought soft tortillas OR you could make your own, here's the recipe:

Ingredients

  • 2 cups + 2 tablespoons organic stoneground spelt flour
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon baking soda
  • 3/4 cup almost boiling water
  • 1 tablespoon extra virgin olive oil.

Method

  1. In a large bowl, whisk together the flour, salt & baking soda.
  2. Stir in the hot water & olive oil until a shaggy looking dough forms.
  3. Knead the dough with your hands about 15 times, soaking up the extra flour at the bottom of the bowl as you go. If the dough is still too wet, add a touch of flour & knead again.
  4. Shape dough into a ball & place in the bowl. Cover with a tea towel so it doesn’t dry out.
  5. Preheat a large skillet over medium heat.
  6. Grab a chunk of dough bit bigger than a golf ball. Shape into a ball & sprinkle on some extra spelt flour to coat lightly.
  7. Flour your bench & your rolling pin. 
  8. Roll the dough all directions into a circular shape until it's paper thin. It’s ok if it’s not a perfect circle - mine usually come out all kinds of odd rustic shapes! Drizzle the tortilla with a tiny bit of olive oil & spread it out to coat the entire surface.
  9. Place the tortilla on the preheated skillet, oil side down. Cook over medium heat for around 30 seconds and then flip it with a spatula & cook for another 30 seconds or so. If you cook for too long, your tortilla might be prone to tearing or drying out, so keep that in mind.
  10. Place cooked tortillas on a plate and cover with a tea towel to prevent drying. Repeat steps.