Ingredients:
Tortilla
- 2 1/2 cups (625ml) Unbleached All Purpose Flour
- 6 tbsp. (90 ml) Vegetable Shortening
- 1 tsp. (4ml) Fine Sea Salt
- 3/4 cup (187.5ml) Warm Water
Quesadilla Filling
- 4 Roma Tomato – diced
- 1 Yellow Onion – finely chopped
- 2 Red Bell Pepper – seeded and finely sliced
- 2 cups (500ml) Black Bean – rinsed
- 500 g Monterrey Jack Cheese – shredded
- Ground Chili Pepper to taste
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
Pico de Gallo
- 6 Roma Tomatoes – stemmed, seeded and fine dice
- 1/4 Yellow Onion – peeled and fine dice
- 1 bunch Fresh Cilantro – leaves stripped and fine chop
- 2 Lime Zest and Juice
- 1 Jalapeño Pepper – seeded and finely chopped
- Kosher Salt to taste
- Fresh Ground Black Pepper to taste
Directions:
Tortilla
Put the flour and salt in a medium bowl and stir to combine
Work shortening into flour until well blended, add water and work the dough into a ball
Transfer the dough to a lightly floured surface and knead until it becomes smooth
Divide the dough into 10 equal pieces and shape into rounds
Cover the rounds with plastic wrap and let stand at room temperature for 30 minutes
Working with one round at a time, roll the dough into a 6-inch circle
With the Pizzelle/Pancake Plus fitted with the flat plates in the closed position
Adjust the temperature to Tortilla (High), set the timer to Tortilla (30 seconds)
Once preheated, open the lid and lightly brush both plates with vegetable oil
Place the dough on the bottom plate, close cover, lock to activate timer and begin cooking
Tone will sound when timer has expired, tortillas should be pliable and light in colour
Remove the tortilla to a plate and cover with a damp paper towel or clean towel to keep warm
