SPANISH QUESADILLA RECIPE RECIPES

Steps:

• In a large bowl, mash the chickpeas with a fork. Stir in the cheese, piquillos and 1/4 cup of scallions and season with salt and pepper.
• Heat a large nonstick skillet and brush it with oil. Place 1 tortilla in the skillet and scatter one-fourth of the chickpea mixture evenly on top. Cover with another tortilla and cook over moderately high heat until crisp on the bottom, about 3 minutes. Flip the quesadilla and cook until the cheese is melted, 2 to 3 minutes longer. Transfer the quesadilla to a platter. Repeat with the remaining tortillas and chickpea mixture. Cut the quesadillas into wedges, garnish with sliced scallions and serve with hot sauce.

Steps:

• Begin by making the tortillas. Sift the corn flour into a large bowl, add salt, and mix lightly. Gradually add water, working the dough with your hands. You may not need to use all the water. The dough should be moderately firm and elastic. Cover the dough with an elastic wrap and let it rest for 30 minutes.
• Divide the dough into smaller pieces and roll each one into the shape and size of a golf ball. Each piece should weigh about 35 grams (1.2 oz).
• Put a piece of plastic wrap on the bottom plate of a tortilla press. Put the ball of dough on top, and cover with another piece of plastic wrap. Press until thin – ideally, the tortilla should be around 2 mm (1/8-inch) thick and measure 15 cm (6 inches) in diameter. Repeat with the remaining balls of dough. If you do not own a tortilla press, roll out the tortillas using a rolling pin.
• Now, cook the tortillas. Heat a comal or a shallow cast iron pan over high heat, then reduce the heat to medium. The tortillas are usually cooked without oil, but some oil may be sprinkled on the comal, so they don’t stick. Cook the tortilla for about 50 seconds on one side, until small bubbles start to appear. Turn the tortilla over, and cook for another 50 seconds, until you start seeing small bubbles again. Finally, turn the tortilla over once more, and cook for an additional 20 seconds. The tortilla should now inflate like a balloon.
• Transfer the cooked tortilla into a tortillero, a handwoven tortilla basket (still, a plastic container will also do), so it remains warm and soft, and repeat with the remaining tortillas.
• Grate the cheese or cut it into thin strips. If the tortillas have cooled down, reheat them on a comal or a shallow pan for 20 seconds, so they soften.
• Sprinkle the cheese generously on each tortilla, fold in half, and heat on a comal for 1 1/2 minutes on each side, until the cheese melts. Press gently during cooking.
• Serve the quesadillas with the sauce of your choice – red salsa, green salsa or cream, and add condiments to your liking.