Guacamole and pico de gallo

I love guacamole like the next person but prefer it mixed with pico de gallo for more flavor. Avocados are cheap and garden grown tomatoes in abundance, there is no doubt that I will be sharing these two treats with friends.

Guacamole
1 chopped avocado of choice (pit removed)
1 tablespoon chopped cilantro
2 teaspoon lemon or lime juice
2 tablespoon of pico de gallo (recipe below)

In a medium bowl, mix all ingredients well until desired consistency and serve.

Pico de gallo
2 large or 3 medium tomatoes
2 tablespoon of diced onion
2 teaspoon of fresh lemon juice
1 teaspoon garlic salt
2 tablespoon fresh chopped cilantro

Fold all ingredients together and let rest for ten minutes then serve

I made wonderfully delicious quesadillas with homemade flour tortillas and served them with fresh guacamole and pico de gallo. Ole!

           

Whole wheat flour tortillas

Since purchasing a tortilla press and making dozens of corn tortillas, I decided to make whole wheat flour tortillas for quesadillas. Both recipes are easy to make but flour tortillas require a little more time because the dough must be rolled out and cut.

2 cups flour (wheat or white)
1 teaspoon baking powder
3 tablespooons olive oil
3/4 cup water

In a large bowl, mix flour and baking soda well then add oil and water. With a fork, fold all ingredients together until it is thick. Once thick, use one hand to thoroughly mix and begins to form a ball of dough. Once a ball of dough is formed, let rest for a few minutes.
One resting is done, form a few balls and set aside. One by one, roll each ball to 7-8 inches flat with a rolling pin. I prefer using a French rolling pin because it is longer and very smooth and a plate as a template for the perfect size.
 Over medium heat, in a non-stick griddle or skillet, cook tortilla for about 30 seconds on each side or until a few bubbles rise.