QUESADILLAS WITH HOMEMADE FLOUR TORTILLAS

FOR THE FLOUR TORTILLAS:
3 cups unbleached flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup cold vegetable shortening
3/4 cup warm water (115 degrees)
FOR THE FILLINGS:
(use any of the following) Pico de gallo (a traditional Mexican salsa of tomatoes, red onion, and cilantro); guacamole; chopped tomatoes; sliced jalapenos; sliced scallions; chopped fresh herbs, such as basil; and grated cheeses.
FOR GARNISH:
guacamole (optional)
sour cream (optional)

FOR FLOUR TORTILLAS:
Combine flour salt, and baking powder in a large mixing bowl. Cut in vegetable shortening using a pastry blender. Keep blending until consistency resembles that of oatmeal.

Add warm water, and work dough into a ball with fingers. Knead for about 5 minutes on a floured board. Cover for 30 minutes.

Cut the dough into 8 or 16 equal pieces with a knife or pastry cutter. Roll each piece into a ball, and let sit for 45 minutes.

On a floured surface, roll out each ball to the desired 9 or 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 until light-golden brown; after two minutes, 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.

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 hours before serving.

Cook over low heat in a heated, nonstick pan until the cheese has melted. Slide onto a round cutting board or plate; turn cutting board over, and return quesadilla to pan, uncooked-side down. Remove quesadilla from pan when both sides are golden brown.

Cut into an equal number of wedges with kitchen scissors. Garnish with guacamole and a touch of sour cream. Serve immediately.

Makes four 9-inch or eight 7-inch quesadillas
Source: Martha Stewart Living Magazine, March 1997