I was meaning to post this recipe last Friday for Lent, but life got in the way and I had to wait until today to share these quesadillas. But Lent is still going on (it lasts 40 days, doesn’t it?) and you can try this meatless and healthy lunch this week. Even if you are not religious like me, you can still enjoy it. Remember that speedo/bikini season is around the corner in the northern hemisphere. You gotta get ready to show off your beautiful and lean body! 😀
Corn tortillas are a staple food in Mexico. Flour tortillas are not as common, only in the northern states, and whole-wheat tortillas are even less common. But for awhile I have been meaning to make my own. If I only knew they were so easy to make I would’ve started making them a long time ago. And what do you make with homemade whole-wheat tortillas? Healthy quesadillas, of course.
When I made this dish for last month’s Royal Foodie Joust, a lot of my readers asked about the canned pumpkin blossoms I used for it. So I decided to head back to the Mexican market and buy another can to photograph. Surprisingly, I also found a can of cuitlacoche (corn smut, considered a delicacy in Mexico) and decided to make some very authentic Mexican quesadillas.
In markets, plazas, restaurants and fritanga street booths all around Central Mexico you are likely to find fresh cuitlacoche and flor de calabaza quesadillas in early autum. This is early spring and my ingredients weren’t fresh, but they were still a great reminder of the food I grew up with and miss so much. The canned cuitlacoche and pumpkin flower were already cooked and spiced up so I only had to make my tortillas and fill them with these two ingredients and some Oaxaca cheese. Every bite filled my mouth with mariachi music and bright Mexican colors, LOL. If you can’t find these two ingredients, you can still use the tortilla recipe and make your favorite quesadillas for lunch.
- •2 cups whole wheat flour
- •1 tsp baking powder
- •1/2 tsp salt
- •2 T olive oil
- •1/2 cup warm tap water
- Mix well all the ingredients in a large bowl.
- Turn onto a floured surface and knead slightly.
- Divide in 8-10 portions and shape into balls.
- Roll balls on a floured surface as thin as possible and cook for 30-45 seconds each side (or until puffy) on a cast iron skillet over medium-high heat.
- Wrap them in a cloth to keep warm or fill with your favorite quesadilla ingredients, fold and cook until cheese melts.
This is another contribution to my Homemade food event. This month’s challenge is Homemade bread. Any kind of bread is accepted (flat, non-yeasted, classic, artisan, etc) The goal of this event is to learn from each other how to make staple foods at home.
I am also sending this recipe to Bookmarked Recipes. The quesadillas are a classic food in Mexico and I found the tortillas recipe on this site. This week BR is hosted by Physcgrad of Equal Opportunity Kitchen.
Also remember that there is a new board on What’s cooking – Forum where we can share our food pictures to have them reviewed by other foodies. The best way to improve our photography skills is by constructive criticism and that’s the goal of Food Photography Critics.