Monday, April 9, 2012
Homemade Whole Wheat Tortillas
I am stuck with a few leftovers from yesterday's dinner and wanted something different. So I am using my pot roast in some tortillas for lunch.
I discovered a cheese alternative a few months ago that I was very pleased with. But since that time, I have stumbled on one that I enjoy even more and that melts better on pizzas and quesadillas. It is called Vegan Gourmet Mozzarella. Most dairy alternatives do not last as long as your typical dairy products so you need to use this cheese fairly quickly - or shred and freeze it. This cheese is vegan and gluten free and has no casein, which is the protein in cow's milk that causes those globs of mucus to get stuck in the back of your throat...well in mine anyway.
These tortillas can be made with corn, all purpose, whole grain or white whole grain flour. I did not have time to go through the process of making an actual quesadilla so I just took the roast, added some peppers, onions, cheese and arugula, rolled it up and drizzled it with some balsamic vinegar.
Whole Wheat Tortillas
1 1/2 c white whole-wheat flour (or whole wheat flour)
1 tsp salt
4 tbsp unsalted butter, frozen
3/4 c very warm water (or milk)
Cut butter into small cubes. Set aside momentarily. Mix flour and salt in food processor. Add butter and pulse a few times, until crumbly. Add liquid and pulse until dough forms into a ball.
Remove dough and place onto a lightly floured surface and lightly knead. Add a little more flour if needed. Dough should be soft.
Divide dough into 8 portions. Flatten dough into disks and sprinkle with flour. Cover with a kitchen towel and let rest for approximately 10 minutes. On a floured surface, roll disks into circles.
Preheat griddle (or large skillet) over medium-high heat for five minutes. Place tortillas on warm griddle. Cook 1-2 minutes, until puffed and brown. Cover with towel to keep warm.
Pot Roast Quesadillas
Leftover pot roast
1 tbsp olive oil
Salt and pepper, to taste
Balsamic Vinegar, optional
In a small saucepan, heat olive oil and saute red onions and peppers for approximately 3-5 minutes. Set aside.
Place a pat of butter in a saucepan. Place tortilla into the pan, sprinkle some cheese on the tortilla followed by the beef, onions, and peppers; top with more cheese, arugula and finally the other tortilla. Cook until the quesadilla is golden brown on both sides and the cheese is melted. Sprinkle with balsamic vinegar.
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