Yum – Filled with Macaroni & Cheese, Sharp Cheddar and Crispy Bacon !
Other filling: Sauteed Vegetables, Creamy Goat Cheese and Fresh RosemaryThese tortillas are worth mastering – they are so light and crispy, you can not buy them anywhere. See blog for many photos and tips for this recipe.
- 1 cup flour
- 1 cup whole wheat pastry flour
- 6 tablespoons vegetable shortening, preferably organic
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ cup lukewarm water
Place both flours in a large bowl. Add the vegetable shortening, by tablespoons, mix in with a pastry blender until the shortening is
broken down to 1/4 ” pieces. Add the baking powder and salt. Measure the water, make sure it is luke warm. Pour it in the bowl at
once, make sure it is lukewarm. Use a fork and bring the mixture together into a ball. Use your hands now, and press together to form a ball. Work as quickly as possible. Hint : The more you handle the dough, the stiffer it will be. The heat of your hands does warm the shortening, so work quickly.
Place the ball of dough in a sheet of plastic wrap, cover well. Let stand at room temperature 1 – 2 hours to relax. Uncover and cut into 12 equal pieces.
I use a pizza wheel, cut in 4 even pieces, then each pice in thirds to make 12 pieces.
Roll each piece with a rolling pin, keep the other pieces covered in the meantime so they do not dry out. Sprinkle a clean work surface with just a touch of flour. Roll each piece into a 8″ tortilla. Roll as evenly as possible. The tortilla should even and thin, almost transparent. Place on a large plate, cover, and repeat with the rest of the dough. Layer each tortilla with plastic wrap or waxed paper. Heat a stick proof skillet over medium heat. Spray with oil, and wipe with a paper towel.
Cook each tortilla in the pan ONLY 10 seconds on each side. Stack them on a plate. These will be rolled, so should be pliable and not stiff.
Filling # 1 : Saute vegetables in a a little canola oil until tender crisp. Zucchini, Onions, Colored Peppers, Fresh Corn and Garlic.
Cool slightly. Place 1/2 cup of veggies on tortilla. Dot with 2 T. of Creamy Goat Cheese and a little Fresh Rosemary.
Roll up and place in a baking pan. Spray, or brush with oil. Cook at 350 degrees until golden and crisp, 10 – 15 minutes.
Filling # 3 Make Macaroni & Cheese. Try from scratch using Penne Shaped Pasta. Place 1/2 cup on each tortilla, dot with
1 – 2 T. cubes of Sharp Cheddar Cheese – cut into small 1/4 cup cubes. Make some crispy bacon, and crumble 1 piece on top of the filling.
Roll up and bake as above.
To serve : cut in half on an angle and serve.
Some hints : The whole wheat pastry flour gives the tortillas a nice texture, fiber and lightness. Can be made with 100% regular flour. Make the tortillas the same day you will use them. As I tested the recipe, I rolled the dough, and refrigerated overnight. The next day, I cooked them briefly in the skillet, then rolled as directed in the recipe. They were “fine” and useable, yet thought they were better used on the same day as rolling them.
Filling quantities depend on the amount of tortillas you would like to roll and bake.