I recently started Plexus products and my body is finally feeling healthy. Eating the junk just doesn’t feel right. It seems so difficult to cook everything from scratch. I am discovering it actually comes quite easy. I began thinking of the junk meals we typically make. How can I make them cleaner? I began my search for ways to make clean quesadillas.
My store-bought tortillas weren’t necessarily unhealthily per say, but I like to know exactly what I’m eating. I had made flour tortillas in the past. So it was simple to substitute out the typical ingredients for whole ones. If I’m using flour, I want it to actually be 100% whole wheat. Many foods say whole wheat, but they are not 100%. I do have 100% dark whole wheat flour. So that was easy to sub in for the white flour.
Tortillas don’t take much. I used oil, water, salt, and flour. I saw many recipes using half a cup of oil. I wanted to cut that down. So I cut the oil in half, and it worked out great. I used kosher salt, and extra virgin olive oil.
I am blessed with a kitchen aid to do my work for me. I simply added the flour, salt (which I also cut down from typical recipes) water and the oil. I put in the flour, salt, and oil, then gradually added water. I used a dough hook and stirred the mixture on the lowest setting of the kitchen aid. Then, once it was balled up, and mixed perfectly, I floured the surface where I was preparing the tortillas. However, I found that flouring the surface was unnecessary.
I rolled the ball into a log shape, and cut it in half the long way. This helps keep it even. Then I cut six even pieces from that. I rolled each piece into a ball, and let the rest for 15 minutes. Then I was ready to roll my tortillas. This may seem easy, but I could not for the life of me make my tortillas round. After a few tries, I finally got the rhythm down.
Roll up diagonally to the left, then up diagonally to the right, making a “V” shape. Really, it didn’t matter much if they were uneven, it just makes quesadillas work a little better when the tortilla is rounded evenly. You shouldn’t have to flour the surface. If your tortillas are sticky, mix in more flour. You have to roll them very flat. I recommend using a non stick pan. If you have loose flour, it will burn in the pan. Try to avoid that. I made tortillas in the past and really burnt my pans, I’m embarrassed to admit. But cooking them is really easy. They don’t take long.
I get the pan heated on medium heat, lay my tortilla and watch it closely. Again, they cook very quickly. Typically 60 seconds max. Once there are a few dark brown spots, I flip and cook the other side. The tortilla should puff up. Make sure they aren’t doughy. Mine were usually cooked well once the brown spots appeared. Once all are cooled, I stack them, and place them in a freezer bag, and refrigerate or freeze.
They can be left out for an hour, but then they should be refrigerated.
You can make many clean and filling meals with tortillas. My favorite is putting black beans, a little bit of grated block cheese, and a meat of some sort. I use tuna occasionally and make tuna melt quesadillas. Grilled chicken is also wonderful in quesadillas. Even a little cheese and some salsa is fantastic and low in calories.
These tortillas are not light and fluffy, they are a little different, but I love them. They are heavy and filling. They are 110 calories per tortilla if you split the dough into 12 pieces. I haven’t used store-bought since I learned to make my own clean tortillas. Give them a try, and let me know what you think!
I made myself some chips with this recipe by rolling smaller dough balls very thin, and raising the heat setting to high, and heated for about 45 seconds per side.
- 2 1/2 C Flour
- 1/4 t Salt
- 1/4 C Oil
- 3/4 C Water