For the dough/ tortillas
2 Cups flour
¾ Cup water, boiled
2 Tablespoons oil
For filling
2 Tablespoons oil
1 Medium onion, Julian
1Cup colored bell pepper, Julian
1 Cup tuna, drained and flaked
½ teaspoon cumin, ground
1 teaspoon coriander, ground
1 Tablespoon cilantro, chopped
Salt and pepper
1 Cup cheddar and mozzarella cheese, grated
2 Tablespoons vegetable oil
Method:
For the dough/ tortillas
-Mix flour, water, oil and knead.
- Divide dough into 10 equal parts, shape into small balls.
-Roll each dough on a lightly flour dusted surface to a circular shaped( 15 cm diameter)
-Cover tortillas with kitchen towels till use.
-Heat a greased flat non-stick frying pan over medium heat.
- Cook each tortilla dough for about 3 minutes from each side, press lightly on it with clean cloth while cooking.
-Place parchment papers between cooked tortillas (It can be frozen at this step for couple of weeks till use).
For filling
-Heat oil in a sauce pan over a medium heat; add onions and stir till translucent.
-Add pepper; continue stirring for couple of minutes. Set aside.
-Mix tuna with mixture in a bowl, season with salt, pepper and spices add cilantro and stir to combine.
-Spread cheese over tortilla ,top with tuna mixture and another cheese layer, cover with tortilla ( make sure to seal ends)
-Repeat previous step with rest of tortillas and remaining tuna mixture.
-Heat some oil in a sauce pan over a medium heat, place quesadilla for about 3 minutes from each side till crisp and cheese is melted.
-Cut into wedges and serve warm.
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