Saturday, March 17, 2012
Chicken Quesadillas (GF)
These are larger tortillas than suggested in volume 1 – specifically for the Chicken Quesadillas, page___. Double the recipe, if desired to make the same meal the next day or another wrap meal. These are very much like whole wheat tortillas.
11/4 cups Gluten-Free Bake Mix One (300 mL)
1 tsp SPLENDA® Granular, (5 mL)
1/2 tsp xanthan gum (2 mL)
1/2 tsp onion salt, OR salt (2 mL)
5 to 7 tbsp warm water (75 to 105 mL)
(I usually need the former amount)
2 tbsp olive oil (30 mL)
In medium bowl, combine Gluten-Free Bake Mix, page___, SPLENDA® Granular if using, xanthan gum and onion salt, OR salt. In food processor, combine dry ingredients with 5 tbsp (75 mL) warm water. Process until a large, sticky dough ball forms. Form 4 dough balls weighing approximately the same – around 70 grams (electronic scale is helpful).
Between two pieces of parchment paper (this is not optional), roll dough out to a tortilla shape (doesn’t have to be perfect). Remove top sheet of parchment paper and using a thin plastic spatula (thinner the better), pry the tortilla loose and place in nonstick frying pan that has been brushed with a small amount of olive oil. Cook over medium-low heat briefly, flip and cook very briefly on the other side. Repeat.
Helpful Hints: If you have a very powerful food processor, then you may need less water – either way begin with the smaller amount and add water by the tablespoon (15 mL) after that. The extra moisture helps the tortillas to remain flexible. These tortillas are still fairly small; so don’t roll them out too thin, but you also don’t want them too thick or they will crack after cooking. Also, do not overcook them as they will become brittle and lose their flexibility. Tricky, but after a bit of practice, these are quite easy to make and really tasty! Double the recipe, if desired.
I find that using a small rolling pin designed for rolling crusts in a pan, gives one a lot more control to get that lovely, round shape for the tortilla as one can see better too. I roll the dough out (start from center, roll upwards and then downwards) and keep turning the parchment paper and rolling it out. Store the tortillas in a sealed plastic bag, either at room temperature or in the refrigerator for longer storage.
Yield: 4 wraps
5.6 g protein
11.1 g fat
7.2 g net carbs
These are made with the wraps on page___. Very tasty and filling. One of these with a simple salad makes a good lunch and two of these will make it so that you won’t be hungry for hours and hours! These are very similar in taste and texture to whole wheat tortillas.
2 cups cooked, diced chicken (500 mL)
1/3 cup salsa (75 mL)
2 tbsp mayonnaise (30 mL)
1 cup grated Monterey Jack cheese (250 mL)
Larger Flexible Wraps, page___
In medium bowl, combine chicken, salsa and mayonnaise; stir to combine. Stir in
Jack Cheese. Monterey
Follow directions for Larger Flexible Wraps, page___. In lightly-oiled, nonstick frying pan, place wrap. Cook very briefly (about 45 seconds), flip and place filling in the center. Fold over from both sides to the center to cover filling. Continue to cook briefly, add a bit more oil if necessary to the pan, and carefully flip again using 2 spatulas; cook until browned and crispy on the other side as well. Serve immediately while warm or keep them warm in a low oven until all the wraps are made.
Yield: 4 servings
1 wrap plus filling
50.9 g protein
28.0 g fat
8.9 g net carbs