We’ll be using this recipe for Mango Chipotle and Brie Quesadillas as a starting recipe but there are endless variations. We’ll make the tortillas from scratch- if you have sourdough starter/discard you can use that to make fermented tortillas. This is a great way to get in a lot of good greens and experiment with new produce items from the farmers market or CSA box! I’ll be making up my version live during the class with you based on what I get from Rainbow Roots Farm which was donated by SILT- learn how to help them preserve land for sustainable farming by clicking HERE.
Hand rolled tortillas are one of the recipes you will use over and over and over again. And the sourdough tortillas are my favorite way to use up extra starter/discard.
Sourdough Tortilla RECIPE
I have added this Coconut Ginger Beet Soup to the class too.
After each class, I will post a picture on instagram/Facebook for you to then post a picture of your creations. It may seem silly, but those pictures mean a lot to me and it’s been so fun watching your food photography skills advance! On that thread- post what type of quesadilla you made!
Classes will stream live on FB and be available on demand there as well. By joining the zoom class, you are able to ask questions and I am able to help you problem solve in real time. I do not charge for these classes but donations are truly appreciated as these take significant time and ingredient cost. If after the class, you find value and wish to donate that is awesome. If you cannot afford to donate, but enjoyed the class, I ask that you share the links on your own social media or with friends and family and help me grow that way. Venmo: @Becky-Schmooke or PayPal [email protected]