QUESADILLAS

INGREDIENTS

• For the mass:
• – 500 g of flour.
• – 1/2 tsp baking powder.
• – 1/2 tbsp salt.
• – 80 g of oil.
• – 250 cc of heat to sizzling water.
• Fillings:
• One choice:
• – 500 g of grilled sausage.
• – 100 g of potato cubes.
• – 200 g of grated mozzarella cheese.
• One other filling choice:
• – 1 onion.
• – 1 eggplant.
• – 1 crimson bell pepper.
• – 1 inexperienced bell pepper.
• – 1 purple onion.
• – 1 zucchini.
• – 1 carrot.
• – 2 cloves of garlic, sliced.
• – 1 shelled corn.
• For the pico de gallo:
• – Tomato professional 1 unit.
• – Purple onion ½ unit.
• – Garlic 1 clove.
• – Juice of 1 lemon.
• – Cilantro.
• Fast ketchup:
• – Ripe tomato 1 kg.
• – Clove 1 unit.
• – Laurel 2 leaves.
• – Cinnamon 3 g.
• – Chili powder 3 g.
• – Apple cider vinegar 100 cc.
• – Brown sugar 50 g.
• – Sal 5 g.
• – Purple onion unit.
• – 1 clove garlic.

QUESADILLAS with do-it-yourself dough and two fillings: grilled sausage, potato and cheese, or one other vegetable choice. Additionally, discover ways to put together pico de gallo (Mexican recipe) and fast ketchup.

PROCEDURE:

For the mass:

1. Combine the flour, baking powder and salt.
2. Add the oil and blend with the flour till utterly built-in. It ought to appear to be grit (sandblasted). Add the water little by little and blend.
3. Knead till you might have a homogeneous dough. Cowl and let it relaxation for 10 minutes to chill out.
4. Take parts of dough and make balls the scale of a ping pong ball or the specified measurement.
5. Dredge the ball in flour, flatten it holding the round form and stretch it with a rolling pin. Stretch and switch in quarters at all times to the identical aspect, this fashion the round form is maintained. If obligatory, sprinkle with extra flour to stop it from sticking and dropping its form. They need to be very skinny, roughly 1 mm thick at most and between 18 to fifteen cm in diameter.
6. Warmth a non-stick frying pan over excessive warmth. As soon as it has reached the temperature, decrease the warmth to medium. Cook dinner every tortilla on all sides for between 50 and 60 seconds, reserve between two cloths in a closed place in order that they don’t lose moisture.

A filling choice:

1. Take away the casing from the barbecue sausage, shell it and cook dinner it in a pan.
2. Reduce potato cubes the scale of the sausage filling and cook dinner it for two minutes from boiling.

For the pico de gallo:

1. Dice the tomatoes, chop the onion and garlic and salt. Garnish with lemon and olive juice. End with recent chopped cilantro.

One other filling choice:

1. Reduce all of the greens into julienne strips and sauté them.

1. Fast ketchup:
   Wash and chop the greens.
2. Put along with the spices and liquids to boil gently.
3. Scale back till sauce consistency.
4. Mixear.
5. Go by means of a wonderful sieve and funky.