In fact, it’s a full time job keeping them on the serving plates.
They are quite filling, and therefore can be served, not only as a party pleaser, but as mid-day treat served with a healthy side salad. They can be reheated as well.
I make mine with my Homemade Flour Tortillas recipe, however, if you don’t have time to do this …
… Flour or Wheat Tortillas, as they are often called, are readily available in the International Cuisine section of most Supermarkets.
Whatever you choose to do, you will certainly not be disappointed in the result.
HOMEMADE FLOUR TORTILLA RECIPE
|2 Cups (225g) unbleached white (plain) flour|
|1 tsp salt|
|3/4 teaspoon baking powder|
|3 tablespoons vegetable fat or lard|
|1/4 pint (150 ml) warm water|
Tip: Flour Tortillas are very versatile. You can use them in Mexican Recipes such as Fajitas and they also make delicious roll-up sandwiches. Making your own Flour Tortillas will also save you money.
Mix all the dry ingredients in a bowl (flour, salt and baking powder).
Rub the vegetable fat or lard into the dry ingredients using your fingers.
Stir in the water to form a dough.
Lightly knead the ingredients in the bowl until the dough has reached a soft texture.
Cover the bowl with cling film and leave to rest for about fifteen minutes.
Divide the dough into about twelve equal portions. Roll these portions into balls and then, with a rolling pin, roll the balls out on a lightly floured surface. The circles you make should be about 15 centimetres in diameter.
Heat up your griddle, or alternatively, heat a frying pan that has a heavy bottom on medium heat.
Cook your Flour Tortillas one at a time for approximately 1 ½ to 2 minutes. If you find that they are sticking to the pan, rub a small amount of olive oil around the pan with a paper towel. You definitely do not want pools of oil …
… just an extremely light coating.
Turn the Flour Tortilla over as soon as you start to see bubbles. Once cooked wrap it in a dish towel to keep moist and warm. The tortilla should not be stiff but fairly flexible.
This recipe yields approximately 12 Flour Tortillas. Well worth making them isn’t it.
TOMATOE AND CHEESE QUESADILLA TOWERS RECIPE
|Two Chives (chopped finely)|
|Two Fresh and Firm, Red Tomatoes (chopped in small pieces)|
|Mozzarella or Orange Cheddar Cheese (grated)|
|Fine Herbs, Salt and Pepper (to taste)|
Preheat your oven to 180 Degrees Celsius.
Place one Flour Tortilla on a square piece of aluminium foil.
Sprinkle an even amount of each ingredient above onto the first Flour Tortilla.
Now place another Flour Tortilla on top and sprinkle an even amount of each ingredient onto the second Tortilla.
Continue stacking in this manner until you have at least four layers. On the fourth layer, sprinkle some cheese, chives, fine herbs, salt and pepper.
Wrap your Tomatoe and Cheese Quesadilla Tower in the Aluminium Foil and place in the oven for approximately ten minutes.
Take the Tomatoe and Cheese Quesadilla Tower out of the oven and leave to cool for a few minutes.
With a very sharp knife, cut into triangle shapes, as if you are cutting a pie. Try to cut out six even triangles.
Place on a serving plate and garnish the plate with chive strips and a sprinkle of herbs.
When I serve these tantalizing treats at my Tapas Parties, I cut from paper small images of the Spanish Flag and with a small amount of glue; I roll one end of the flag to the tops of toothpicks. Slide the toothpicks into the top of each triangle tower for an impressive presentation.
Tip: For a variety, Ham can be added (cut into small squares). If you want to make a lighter meal, you can stack just two layers of Flour Tortillas with the cheese, tomato, and chive filling or why not try creating your own filling.
If you enjoy tortillas, tomatoes and cheese, I am positive you will love this Tomatoe and Cheese Quesadilla Tower recipe. It’s sure to be a big hit at your next Tapas Party, or any party for that matter.
Tomatoe and Cheese Quesadilla Towers with Spanish Meatballs and Barra bread(French Stick bread)
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