How to Make Wheat Flour Tortillas - How to Make Cheesy Quesadillas - Homemade Tortillas From Scratch
Recipe type: Tortillas
Some time ago we made corn tortillas. Today we're going to make soft and chewy wheat flour tortillas which are the more popular version of tortillas in Northern Mexico. After making the tortillas, we're also going to make a couple of cheesy melted quesadillas.
For the tortillas
- 300g All-purpose flour
- 5ml Baking powder
- 2.5ml Salt
- 60g Vegetable shortening
- 125ml Warm water
For the quesadillas
- 6 Tortillas
- 200g Mature cheddar / Jack cheese grated
- ½ Red pepper
- 1 Large pickles jalapeno pepper
- To start, you will need 300g of all-purpose flour, 5ml or a teaspoon of baking powder, 2.5ml or half teaspoon of salt, 60g of vegetable fat or shortening and 125ml or a half cup of warm water.
- Place the flour, salt and baking powder in your food processor. Pulse this briefly to combine.
- Add the shortening to the bowl and machine this for about 10 seconds to cut this into the flour.
- Pour in the water and run the machine until the dough comes together and runs around the edge of the bowl.
- Tilting the machine from side while it mixes the dough helps to get a good even consistency in the dough.
- Turn the dough out onto your work surface and press it into a block. Wrap the dough in cling-wrap and allow it to rest on the counter for 30 minutes.
- After resting, divide the dough into 8 equal pieces and roll each piece into a ball.
- Place one of the balls on a lightly floured work surface and flatten it out into a disc of about 7 inches or 18cm.
- Use your rolling pin to roll these out until about 9 to 10 inches in diameter or 22 to 25cm. At this stage they will be about 1mm in thickness.
- Repeat this until all of the tortillas are formed.
- Heat a dry pan over high heat. When the pan is smoking hot drop a few of the tortillas into the pan.
- Toast them for 30 to 40 seconds, then flip them over and repeat.
- Remove these from the pan and continue with the remaining tortillas.
- You can keep your tortillas fresh for a few days in an airtight container or zip lock bag, or freeze them indefinitely.
- To make your quesadillas, dice a half a red pepper, and finely chop one large pickled jalapeño pepper.
- Mix these together in a bowl.
- Grate 200g of mature cheddar or Monterey Jack and place this in a bowl. Add the mixed peppers and mix these into the cheese.
- To make up the quesadillas, spread a generous dose of the filling over one side of a tortilla.
- Fold the open side over the filling and press it down to secure.
- Heat a pan over medium high heat and drop the quesadillas into the pan.
- Toast the quesadillas until the cheese is well melted, turning every 90 seconds.
- Remove the quesadillas from the pan, cut them through the center and serve immediately accompanied with sour cream for dipping.