Rae Udy

RECIPES: Whole Wheat Tortillas, Quesadillas, Bar B Q Black Beans, Apple Pockets

By Rae Udy

On Labor Day it’s almost a mandatory time for grilling. Why not try a Tex-Mex theme for this years cookout.
Quesadillas are fun and easy to make at the grill. Have assorted healthy toppings ready for guests to design their own appetizer.
Bar B Q Black Beans is great served on its own or build a burrito, taco or tostada using these easy to make beans.
Place Apple Pockets on the hot grill after the main coarse is finished cooking. While everyone is eating, dessert will be cooking. Carefully open hot foil pockets and top with frozen yogurt and eat right out of the pockets.

WHOLE WHEAT TORTILLAS
1 ½ (one and one-half) cups whole wheat pastry flour
½ (one-half) teaspoon baking powder
1/8 teaspoon salt
2 Tablespoons olive oil
2 cups ice water
In a mixing bowl combine flour, baking powder and salt. Stir until mixed well. Drizzle oil over flour mixture and stir. Slowly add ice water until a soft dough is formed. Shape into two-inch balls and place them on a lightly oiled cookie sheet. Cover with plastic wrap and chill for one hour or until you are ready to make tortillas. Heat an un-oiled heavy griddle over medium heat. While griddle is heating, roll out some tortillas. On a floured board roll each ball as thin as possible while forming a six to eight inch circle. Cook each tortilla about thirty seconds to one minute on each side. They should puff slightly when done. These should not become brown or crisp. Yields one dozen.

QUESADILLAS
12 eight inch whole wheat tortillas
2 cups shredded low-fat Monterey Jack cheese
1 cup mild hot sauce (Albert’s is our favorite)
1 tomato, chopped fine or sliced thin
¼ (one-quarter) cup finely chopped green onions with tops
2 Tablespoons finely chopped jalapenos, if desired
Prepare cheese and chop vegetables. Take everything to the grill. Place tortillas on clean grill. Do not overlap. Quickly top each tortilla with one-quarter cup cheese, two tablespoons hot sauce, and sprinkle with tomato and onion. Add peppers, if desired. When cheese has melted, fold tortilla in half and then half again to form a triangle. Serve hot. Yields one dozen appetizers or serve with next recipe.

BAR B Q BLACK BEANS
3 15 ounce cans black beans
1 cup unsalted tomato sauce
½ (one-half) cup water
¼ (one-quarter) cup cider vinegar
2 Tablespoons olive oil
1 Tablespoon honey
½ (one-half) teaspoon each : cumin powder, dry mustard and paprika
Open cans of black beans and pour into a colander. Rinse well with cold water. Drain well and place in a saucepan. Add remaining ingredients and bring to boil over medium-low heat. Simmer for five minutes then remove from heat. Pour into a four-inch by eight-inch loaf pan and take to the grill. Leave uncovered and stir often to prevent sticking. Serves eight.

APPLE POCKETS
8 Granny Smith or other tart apples
1 Tablespoon lemon juice
½ (one-half) cup raisins
¼ (one-quarter) cup chopped pecans
¼ (one-quarter) cup brown sugar
2 Tablespoons low-fat margarine
8 sheets of aluminum foil, about twenty inches square
Lightly oil sheets of foil. Lay out onto counter. Core and peel apples. Slice one apple into the center of each sheet. Sprinkle with lemon juice to prevent browning. Divide remaining ingredients between the pockets. Carefully bring the corners of each sheet together and twist tightly at the top. Try to seal the pocket to prevent spilling and leave plenty of room for steam. Place on warm grill and close lid. Cook for fifteen to twenty minutes. Place on sturdy paper plates and carefully open each pocket. Add a scoop of ice cream or frozen yogurt. Eat right out of the foil. Allow these to cool before giving to children. Yields eight.