Quesadilla – Soft Tortillas From Whole Wheat Flour

1. for the dough, crumble well flour, salt and light butter (lard). Add water drop by drop, work the mixture into a smooth dough (the dough should no longer be sticky), shape into a ball, and cover with a lightly moistened dishcloth and rest for about

1/2 hour.

Remove the stems from the peppers, cut them in half, remove the seeds, wash them well, cut the flesh into small cubes, boil them in lightly salted water, drain, rinse and drain well.

Peel the onion, cut into small cubes, sauté with the meat in oil and season with salt, pepper and crushed garlic. Mix in the paradeis pulp, add the strained paradeis and cook until a little soft. Add peppers and cheese. Clean and rinse the lettuce, cut the leaves into small strips.

Mix well vinegar, oil, salt, pepper and little water.

Roll out the dough thinly on a floured surface and cut out round discs, 20 cm in diameter, using a plate.

Dust tortillas with flour and have ready. Heat a frying pan well (preferably non-stick), add a few drops of oil, toast tortillas on both sides for a few seconds each, cover with the warm filling and wrap. Marinate leaf lettuce. Bring to table with sour cream, leaf lettuce and guacamole.

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