Guest Post - What’s for Lunch?

The Ardent Epicure has graciously provided a guest post to finish out our vacation. This dish looks fun, educational (learning a new trick?) and tasty. I brought a homemade Belgian White beer on vacation this week. I am betting it would be a good pairing for this dish. Make sure you stop by the link above and check out the other posts on the blog.

What’s for Lunch? - Cheese Quesadilla’s with Handmade Cilantro Tortillas, Tomatillo Salsa and Fresh Guacamole

Hello everybody, we are very pleased to be doing a guest post here on

Ancient Fire Wines. We would like to thank Jason and Margot for having us.

Although tortillas are very simple to make, several people that we know

have never tried them at home. So we thought we would make some here for you today.

What you will need:

For the tortillas

3 cups unbleached flour

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons olive oil

1 1/8th cup warm water

¼ bunch fresh cilantro leaves, chopped

For the salsa

10 medium tomatillos

1 jalapeno pepper

2 large garlic gloves

2 teaspoons cumin

2 limes, juiced

½ bunch of cilantro

1 small shallot

Salt and pepper to taste

For the guacamole

2 medium avocadoes, diced

2 fresh tomatoes

1 jalapeño

1 teaspoon cumin

½ lemon

½ lime

Salt and pepper to taste

Let’s get cooking:

For the tortillas

In a large mixing bowl add flour and baking soda (note you can lessen

or omit this for thinner tortillas if you do not have a tortilla press)

Add remaining ingredients except water, and mix until completely incorporated.

Slowly add your warm water until you achieve a firm dough, add more if needed.

Once you have firm dough, dust a cutting board lightly with flour.

Knead your dough for about 5 minutes, and then allow it to rest for 10 minutes.

With slightly floured hands, begin to knead your dough again for 5 minutes of so.

Now allow to rest again for 10 to 15 minutes.

Cut dough into sections and roll each section into a ball.

*You should have 8 sections for small sized tortillas

And can uses larger sections for larger tortillas.

With a lightly dusted rolling pin, roll dough and shape into circular pattern.

In a hot frying pan or cast iron skillet, head each tortilla for a few minutes

on each side until lightly toasted.

Easy!

For the salsa

Remove top portion of each tomatillo, and place in a blender or food processor.

Add all remaining ingredients and blend on high until incorporated.

Really easy!

For the guacamole

Using a mortar and pestle or mixing bowl if you do not have one.

Add chopped avocado and tomato, and crush until avocado begins to smooth.

Add remaining ingredients and mix with a fork or spoon until blended.

Continue with your pestle until desired texture is achieved.

Super easy!

I am pretty sure you do not need directions for the quesadilla, but here they are anyway…

Now place a small amount of oil in a frying pan, placing one tortilla in the heated pan.

Add desired amount of shredded cheeses and place another tortilla on top.

Flip quesadilla over once the bottom becomes golden, and cheese begins to melt.

Cut each quesadilla into fours and serve with salsa and guacamole.

Serves 4

Enjoy~