Today for lunch we had the chicken vegetable quesadilla and rice. I changed it up a bit to use what I had on hand. Here is the way I fixed it.
Chop an onion (saute in 2T. oil)
add 1 heaping T. minced garlic
when the onion begins to look clear add in, 1 cup grated carrots
a handful of spinach you just picked,clip some cilantro, and open a can of mushrooms and add that too.
Open a can of home canned chicken and tear into pieces.
When everything is warm, serve on fresh tortillas. Top with a tiny amount of grated cheese.
Tortilla recipe
2 c. flour
1 1/2 t. baking powder
1 t. salt
2 t. oil
3/4 c. warm water
mix dry ingredients. Add water mixed with oil a little at a time until all the flour is caught up in the ball. You are mixing this with your hands while adding the oil/water. Once you can catch up all the flour, knead for a few minutes until dough is smooth. Place back in bowl, cover and let rest for 20 min. Divide dough into balls. I divided it into 8 portions because there were 4 of us at lunch and then we could each have 2 tortillas.
Roll each piece of dough out into a circular shape. Picking it up, turning and rolling until the tortilla is a thin as you can get it. Cook on a flat skillet (iron) until it makes bubbles, turn and cook the other side. Place in the folds of a towel to keep warm until all are cooked. The tortillas will puff up a bit and get thicker because of the baking powder. So be sure to roll them thin.
This recipe made 8 smallish (about 5in.) tortillas.
I had to make a 1/2 batch after lunch so my husband could have some to take to work the next day to eat up the leftovers.
I made the rice in my rice cooker while everything else was cooking.
Chop an onion (saute in 2T. oil)
add 1 heaping T. minced garlic
when the onion begins to look clear add in, 1 cup grated carrots
a handful of spinach you just picked,clip some cilantro, and open a can of mushrooms and add that too.
Open a can of home canned chicken and tear into pieces.
When everything is warm, serve on fresh tortillas. Top with a tiny amount of grated cheese.
Tortilla recipe
2 c. flour
1 1/2 t. baking powder
1 t. salt
2 t. oil
3/4 c. warm water
mix dry ingredients. Add water mixed with oil a little at a time until all the flour is caught up in the ball. You are mixing this with your hands while adding the oil/water. Once you can catch up all the flour, knead for a few minutes until dough is smooth. Place back in bowl, cover and let rest for 20 min. Divide dough into balls. I divided it into 8 portions because there were 4 of us at lunch and then we could each have 2 tortillas.
Roll each piece of dough out into a circular shape. Picking it up, turning and rolling until the tortilla is a thin as you can get it. Cook on a flat skillet (iron) until it makes bubbles, turn and cook the other side. Place in the folds of a towel to keep warm until all are cooked. The tortillas will puff up a bit and get thicker because of the baking powder. So be sure to roll them thin.
This recipe made 8 smallish (about 5in.) tortillas.
I had to make a 1/2 batch after lunch so my husband could have some to take to work the next day to eat up the leftovers.
I made the rice in my rice cooker while everything else was cooking.
Picture and recipe from: http://www.kitchenparade.com/2005/07/chicken-veggie-quesadillas.php
No comments:
Post a Comment