This is the first Mexican we've eaten since our trip to Mexico earlier this year. It has been a slow road back towards braving the Mexican cuisine. Luke was the most excited. Mexican has been a favourite of his for longer than I've known him, especially nachos. We got on the plane in New Zealand, ready to depart across the many seas, towards Mexico City. On our arrival we were so hungry that we sat down to a nice airport lunch = bad idea.
We managed to put this experience behind us, knowing that airport food is never worth the write home, and prepared our taste buds for a week of chili beans, guacamole, and deliciously spiced chicken = bad idea #2.
The food never did get any better than that first airport meal. We visited Cancun, Mexico City, and three smaller villages in between, all with no luck whatsoever. It completely put us off. Until recently, when I decided that we must overcome our fear of 'what was really in that mole sauce,' or 'is there seriously a vending machine of melted cheese in the resort?' I knew we needed to reclaim our faith in the quesadilla and its trusted companion; Queso de Oaxaca (a Mexican cheese).
Don't let the process of making your own quesadillas put you off. It is a relatively quick affair, and a whole lot better for your health than the store-bought ones. These quesadillas don't consist of any preservatives, gluten, refined flours, or inorganic produce. For this recipe I use a whole organic buckwheat flour, which I find to be the best non-wheat and gluten-free flour available. I purchased sliced ham from the Italian delicatessen up the road, along with a hard British cheese.
Please send me a photo if you mange to make these - I still need practice in making them round!
Whole Buckwheat Quesadillas
Makes 4 separate wraps for two quesadillas
1 cup whole organic buckwheat flour
1/2 tsp salt
1 Tbsp olive oil
1/3 cup cold water
extra buckwheat flour for rolling out
hard cheese, grated
- Preheat the oven to 180 degrees.
- Place flour and salt in a bowl and mix well.
- Add olive oil and using a fork incorporate the olive oil so there are no lumps.
- Add the water slowly, stirring frequently as you pour. The dough is ready when it easily sticks together between two fingers. You may need to add a little water or flour, depending on the consistency.
- Pour the dough on to a floured bench and knead for 4 minutes until a solid dough comes together.
- Separate the dough into four smaller balls.
- On a floured surface, roll each ball out until it is half a centimeter thick (or less).
- Heat a pan on medium heat (do not use any fat to cook - it should be dry). Add a wrap to the pan and allow to cook for 2 minutes until pockets of air appear on its surface. Turn it over and cook for another 2 minutes. Set aside and repeat for all four wraps.
- Brush off extra flour coating the wraps and place two on a lined oven tray. Top with desired ingredients, then finally another wrap on top.
- Press down lightly and place in the oven for 10 minutes.
- When the cheese has melted, take them out of the oven and slice into fours.
- Serve with a green salad.
Feed, nourish, value yourself.