SPINACH-TOMATO QUESADILLAS WITH 3 CHEESES
This is an interesting take on quesadillas, adapted from Great Good Food by Julee Rosso. The recipe calls for these to be baked in the oven rather than done in a skillet. When we had them they were a bit flimsy for eating by hand - but that might be because I used an insulated baking sheet - they may benefit from browning on the bottom a bit. The recipe lists fresh herbs, but I used dried (teaspoons instead of tablespoons) and they were delicious.
Provided by pattikay in L.A.
Categories Spinach
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425.
- In a blender, puree the goat cheese, cottage cheese, half the mozzarella and pepper to taste.
- Saute the onions, garlic and spinach in a little olive oil (the original recipe doesn't call for sauteeing, but I like it better that way - so you can skip this step if you prefer).
- Place 2 tortillas on a baking sheet. Spread half the cheese mixture on each tortilla to within 1/2 inch of the edges.
- Sprinkle half of each remaining ingredient over each tortilla.
- Top with the other 2 tortillas.
- Sprinkle remaining mozzarella over the top of the quesadillas.
- Bake for 8-10 minutes, or till cheese begins to brown.
- Slice each into 4 wedges and serve warm.
Nutrition Facts : Calories 508.5, Fat 16, SaturatedFat 6.3, Cholesterol 25.1, Sodium 1062.6, Carbohydrate 68.5, Fiber 5, Sugar 6, Protein 22
HOMEMADE FLAVORED TORTILLAS ( ROASTED RED PEPPER, SPINACH ETC)
I wanted to make those flavored (over-priced) tortillas that you buy in the store. I think that I have figured it out. The secret is to use a blender or food processer to blend the vegetable or herb in with the water, and use it for the liquid. Also, when rolling out the tortillas, it's very helpful to roll them out on a lightly floured wooden board... really helps acheive the thinness of a good tortilla. I've made these with roasted red pepper from a jar and frozen spinach. Other ideas would be jalepeno, sundried tomato, garlic herb, basil, or whatever you can dream up. I hope you like them.
Provided by BETHANY T.
Categories Breads
Time 50m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Sift together flour and salt into a bowl.
- Work lard or shortening into the flour with your fingertips until mixture resembles coarse breadcrumbs.
- In a blender or mini-food processer, blend water and ingredient of your choice together so there are no big chunks.
- Make a well in the flour and slowly stir in the liquid. Stopping when flour is moistened. Add more flour or water if needed.
- Knead lightly until smooth and form into a ball. Cover and let rest for 30 minutes.
- Divide dough into balls roughly smaller than a ping pong ball.
- On a lightly floured wooden surface, roll out each ball until very thin. Cut off rough edges if desired.
- Cook tortillas on a hot ungreased pan for a minute or two on each side.
- Keep warm in a bowl covered with foil or a damp towel.
SWEET POTATO, SPINACH & FETA TORTILLA
Make this tortilla the night before for a quick and easy picnic lunch for the family. With sweet potato, spinach and feta, it's packed with flavour
Provided by Cassie Best
Categories Lunch
Time 25m
Yield 3 (or 2 adults and 2 children
Number Of Ingredients 5
Steps:
- Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
- Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
- Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
- Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.
Nutrition Facts : Calories 572 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium
SPINACH FLOUR TORTILLAS
Easy flour tortilla recipe using frozen spinach. Makes a gorgeous green spinach tortilla that is quite tasty. I used this tortilla recipe to make chicken quesadillas, which were delicious! Better than store bought spinach tortillas.
Provided by camplittlemore
Categories Mexican
Time 31m
Yield 8 tortillas, 8 serving(s)
Number Of Ingredients 7
Steps:
- Put spinach and water in a saucepan and bring to a boil. Simmer 5-10 minutes until spinach is tender and breaks apart easily. Remove from heat. Do not drain. Use a spoon to chop spinach somewhat. It should break up easily. If it doesn't, cook it a little more.
- Mix flour, salt, baking powder and a few sprinkles of mixed pepper in a mixing bowl.
- Add olive oil and mix well, using your hands if necessary. You don't need to over mix, just try to lightly spread the oil throughout the flour mixture.
- Add the cooked spinach with water and stir to blend well. The dough will most likely be sticky. Add flour a little at a time until dough is soft but easy to handle, kneading it in with your hands. It is better if the dough is still a little tacky because it will pick up flour when you roll the tortillas.
- Lay the dough out on a floured board and make a tube shape. Cut into 8 equal size pieces. I cut the tube in half, than half each half, than half each quarter to make 8 fairly equal sized pieces. Set aside the pieces.
- Working with one piece at a time, roll the dough around in your hand to make a ball. Place on floured board and using a rolling pin, roll it into a flat circle about 9-10 inches in diameter. As you roll, lift edges and check periodically to make sure dough is not sticking to the board. Add flour to the top or bottom as needed to keep dough from sticking. Use as little flour as possible. Too much flour worked into the dough will make it hard.
- Heat a 10-inch cast iron griddle on the stove over medium heat. If you prefer, use a paper towel dipped in olive oil and spread over pan lightly. Do not let pan get too hot and smoke. Lay tortilla in pan and cook each side for about 1-2 minutes. Remove from pan and lay flat on a plate. Repeat with each piece of dough, oiling pan as preferred between tortillas. If pan gets too hot during cooking, remove from burner for a few minutes to cool slightly, but pan should be hot when you place the tortilla on the surface.
- Do not overcook your tortillas. If your pan is not hot enough, it takes too long to cook the tortilla and it will become tough and lose its softness.
- To store, stack tortillas with a piece of waxed paper between each one and seal in plastic bag. Freeze for two weeks or store in fridge for several days. If frozen, let thaw completely at room temperature to avoid breaking when separating. Reheat filled tortilla over a griddle or in the microwave. Do not overheat in microwave as the tortilla will become tough.
Nutrition Facts : Calories 182.8, Fat 7.2, SaturatedFat 1, Sodium 214.6, Carbohydrate 25.3, Fiber 1.8, Sugar 0.3, Protein 4.4
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