4 each 12″ tortillas
8 oz. shredded Jack cheese
1 bunch fresh basil, chopped
2 large eggplant, grilled (recipe follows)
1/2 lb summer squash
1 c. sliced roasted peppers
Grilled eggplant and squash:
Slice eggplant and squash into 1/2″ slices. Brush slices with red wine vinaigrette. Grill eggplant over hot coals basting occasionally with more vinaigrette until slices are very soft. Cover eggplant until ready to use.
- Layer cheese, basil, eggplant, tomatoes, and peppers inside the tortillas.
- Fold tortillas in half.
- Brush outside of the tortillas with basil oil
- Bake tortillas(400 degrees)or cook on a hot griddle until center is hot and outside is brown
- While still hot, brush quesadillas with a bit more basil canola oil.
½ cup sugar
½ cup water
- Preheat the oven to 350°F.
- Cut sapotes in half and scoop out the flesh. Run through a mesh sieve to get rid of all seeds. They are inedible and can be difficult to see, so you will want to be careful to avoid them.
- Add the baking soda to the sapotes and let sit while you cream the butter and sugar.
- Cream butter and sugar in standing mixer until light and fluffy.
- Add the egg and continue to beat until mixture is thoroughly blended.
- Add the sapote mixture to the butter mixture and stir to combine.
- Mix together the flour, salt, and spices and sift into the butter and sapote mixture. Mix until just combined.
- Stir in the pecans.
- The dough will be sticky. Use parchment paper and do your best to shape in to two long slightly flat logs about 1.5 inches wide.
- Bake for 12-15 minutes or until light golden brown. Let cool on wire racks for about 10 minutes.
- Slice the logs in to thin slices about 3/4 inch thick.
- Lay slices on their sides on parchment paper lined pans and cook again for 17-20 minutes.
- Let cook. Keep in air tight metal container