Tropical Quesadilla

Yields4 Servings
For the Tortillas:
 200 g Bio XXI Bakery Flour (or Pizza Flour)
 5 g Salt
 10 ml Olive Oil
 1 Egg (or same amount of Chick Pea Water)
 70 ml Water
 30 g Coriander
For the Tropical Filling:
 400 g Cheese of your preference (Vegetarian)
 1 Papaya (medium sized)
 ½ cup Red Quinoa
 ½ cup Pico de Gallo (also called Salsa Fresca / Salsa Cruda)
 100 g Raisins
 2 tbsp Honey
Making the Tortillas:
1

In a blender, blend the coriander with water.

2

In a small bowl, mix the blended coriander, the oil and the egg and beat until all the ingredients are well incorporated.

3

In another bowl, mix the flour and the salt.

4

Pour the mixed liquid into the bowl with the flour, and mix until it forms a crumbly dough.

Knead it on a counter top with the help of a little oil in your hands (this will make it easier to work the dough without sticking) until you get a manageable and non-sticky dough.

5

Return the dough to the bowl, cover and let it rest for 30 minutes in the refrigerator.

6

Remove from the refrigerator, knead again and divide into small balls of approximately 70 gr each.

7

Take a plastic bag and insert a ball in the middle, use a little oil and flatten the dough ball until it is roughly a 3mm thick disc.

Cut in a circular shape of approximately 15 cm.

Sprinkle a little flour to lift the tortilla out from the bag.

8

Preheat a Teflon frying pan and cook the tortillas at medium temperature until brown on both sides.

Be careful not to brown the edges too much and try to not dry out the tortilla completely.

The Tropical Filling:
9

While the dough is resting in the fridge, make the filling:

10

Cook the quinoa for about 12 minutes, so that it is crispy.

11

Prepare the pico de gallo according to your preference (or buy ready made from a store) and add the honey, raisins, cooked quinoa and stir until all the ingredients are incorporated.

12

Grate the cheese.

13

Peel the papaya and cut into small thin slices 7 millimetres thick.

Putting it together & serve:
14

Preheat a frying pan or oven.

15

Take a tortilla and cover it with grated cheese and add papaya.

Place in the oven or pan until the cheese melts, then remove it from the heat.

16

Put the pico de gallo in the middle of the tortilla, fold in half and cut it in half with the help of a serrated knife.

17

To serve we can accompany with a mango sauce, prepared pico de gallo, fried sweet potato, or french fries according to your preference.

Ingredients

For the Tortillas:
 200 g Bio XXI Bakery Flour (or Pizza Flour)
 5 g Salt
 10 ml Olive Oil
 1 Egg (or same amount of Chick Pea Water)
 70 ml Water
 30 g Coriander
For the Tropical Filling:
 400 g Cheese of your preference (Vegetarian)
 1 Papaya (medium sized)
 ½ cup Red Quinoa
 ½ cup Pico de Gallo (also called Salsa Fresca / Salsa Cruda)
 100 g Raisins
 2 tbsp Honey

Directions

Making the Tortillas:
1

In a blender, blend the coriander with water.

2

In a small bowl, mix the blended coriander, the oil and the egg and beat until all the ingredients are well incorporated.

3

In another bowl, mix the flour and the salt.

4

Pour the mixed liquid into the bowl with the flour, and mix until it forms a crumbly dough.

Knead it on a counter top with the help of a little oil in your hands (this will make it easier to work the dough without sticking) until you get a manageable and non-sticky dough.

5

Return the dough to the bowl, cover and let it rest for 30 minutes in the refrigerator.

6

Remove from the refrigerator, knead again and divide into small balls of approximately 70 gr each.

7

Take a plastic bag and insert a ball in the middle, use a little oil and flatten the dough ball until it is roughly a 3mm thick disc.

Cut in a circular shape of approximately 15 cm.

Sprinkle a little flour to lift the tortilla out from the bag.

8

Preheat a Teflon frying pan and cook the tortillas at medium temperature until brown on both sides.

Be careful not to brown the edges too much and try to not dry out the tortilla completely.

The Tropical Filling:
9

While the dough is resting in the fridge, make the filling:

10

Cook the quinoa for about 12 minutes, so that it is crispy.

11

Prepare the pico de gallo according to your preference (or buy ready made from a store) and add the honey, raisins, cooked quinoa and stir until all the ingredients are incorporated.

12

Grate the cheese.

13

Peel the papaya and cut into small thin slices 7 millimetres thick.

Putting it together & serve:
14

Preheat a frying pan or oven.

15

Take a tortilla and cover it with grated cheese and add papaya.

Place in the oven or pan until the cheese melts, then remove it from the heat.

16

Put the pico de gallo in the middle of the tortilla, fold in half and cut it in half with the help of a serrated knife.

17

To serve we can accompany with a mango sauce, prepared pico de gallo, fried sweet potato, or french fries according to your preference.

Tropical Quesadilla
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