All Photos © Christine Elise McCarthy 2012
I posted a Margarita Pizza Quesadilla recipe with the spinach tortillas earlier this week HERE. I am posting the tortilla recipe again here but without the photographs. These tortillas can be made without spinach simply by leaving the spinach out and using 3/4 cup to just over a cup of water. DELICIOUS! And easy. I really recommend trying them.
Anyway – not sure if it is the holidays or the Connecticut tragedy or both plus more – but I really need comfort food these days. And I haven’t got the energy to get elaborate with the meal. These quesadillas are a super-fast & easy & yummy & how can you go wrong with melted cheese?
2 cups fresh spinach
3 cups flour
2 tsp baking powder
1-2 tsp salt
5 TBS olive oil
Steam the spinach in a pan in about a cup of water. Once wilted, scoop it out with a slotted spoon & cool in in cold water. RESERVE the hot spinach water. Squeeze all the water out of the spinach, put the dry ball into a measuring cup & then add the hot spinach water until you have 1 1/2 cups with the ball of spinach in there. (ignore my photo showing 1 cup. I did end up using 1.5 cups. If there isn’t enough spinach water – just add more tap water. Set aside.
In your food processor, pulse the flour, baking powder & salt until blended. Add the olive oil & pulse until it is incorporated. Add the spinach & pulse it in & then add the spinach water in a slow stream & pulse until it is completely incorporated and the dough has formed a tacky ball & is traveling around the bowl. You might not need all the water – you might need a bit extra. If it is too sticky – just add a bit more flour & pulse it around.
Put the dough on a lightly floured surface & roll it around to eliminate any tackiness that remains. Dived the dough into four balls & then divide each of those four balls into three more balls. Each ball should be about the size of a golf ball. Let the dough rest 10 minutes or so.
Roll out each ball as flat & thin as you can – or until they are about 8 inches across. Heat a large skillet over medium high heat. Do not use any oil or cooking spray. Leave the pan dry. Cook each tortilla on each side about 20 seconds or until brown spots begin to appear. Over cooking will make them crispy so err on the side of under-cooking.
Store under a clean kitchen towel as you cook all 12 tortillas.
These can be stored at room temperature in a zip-lock bag on your counter for several days. Rewarm in the oven wrapped in foil or between damp paper towels in the microwave.
2 packed cups fresh spinach
40 almonds, crushed & toasted for 5 minutes or so
1 tsp salt
1 tsp pepper
3 cloves garlic
1/2 cup grated Parmesan
1/2 cup olive oil
water for added smoothness
Blend all in a food processor.
SPINACH PESTO QUESADILLAS
diced jalapeno (optional)
Heat a dry pan. Place a tortilla in the pan, spread pesto & sprinkle cheese. I added diced jalapenos. Fold & heat until cheese melts. Devour. ‘Nuff said.