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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 14 |
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Tender homemade tortillas make this savory snack extra-special, notes Linda Miller of Klamath Falls, Oregon. Ingredients:
4 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/2 teaspoon baking powder |
1 cup shortening |
1-1/4 cups warm water |
1 cup each shredded cheddar, part-skim mozzarella and pepper jack cheese |
2 cups diced cooked chicken |
1 cup sliced green onions |
1 cup sliced ripe olives |
1 can (4 ounces) chopped green chilies, drained |
salsa and sour cream |
Directions:
1. In a large bowl, combine the flour, salt and baking powder. Cut in shortening until crumbly. Add enough warm water, stirring until mixture forms a ball. Let stand for 10 minutes. Divide into 28 portions.
2. On a lightly floured surface, roll each portion into a 7-in. circle. Cook on a lightly greased griddle for 1-1/2 to 2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm.
3. In a large bowl, combine cheeses. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies. Top with 1 tablespoon cheese mixture and another tortilla.
4. Cook for 30-60 seconds; turn and cook 30 seconds longer or until cheese is melted. Cut into wedges. Serve with salsa and sour cream. Yield: 14 quesadillas.
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