Balsamic Green Quesadillas

I'm actually stealing my husband's recipe, but it's such a delicious combination of flavors that I wanted to share it. I work late three nights a week, so it's nice to have meals that are extremely easy to prepare and execute in less than 15 minutes. We make the tortilla dough from scratch, and keep it portioned in the freezer for Mexican style meals. There is an undeniable advantage to making and using homemade tortillas versus store bought tortillas. You can use shortening or oil in substitution of lard, but if you want authentic tortillas, lard is preferred.

Tortillas

Ingredients:

1 1/2 cups whole wheat flour
1 1/2 cups white flour
3/4 cups lard
3/4 cups hot water
2 tsp. salt

Method:

1) Combine flours and salt in a large bowl. 
2) Gradually cut in the lard until the mixture is crumbly in appearance. 
3) Slowly add the hot water and gently mix until mixture is creamy.
4) Knead the dough, adding flour if necessary to reduce stickiness. Cover, and let rest for 1 hour.
5) Pull dough into 10 pieces, rolling each on a floured surface with a rolling pin.
6) Heat a skillet on medium and lightly oil. Put each rolled tortilla on the skillet, and cook for approximately 1-2 minutes, turning once.

Quesadilla

Ingredients:

2 cups asparagus, chopped
2 cups broccoli, chopped
2 cups spinach, chopped
2 cups kale, chopped
1 clove garlic, chopped
3 tbsp. balsamic vinegar
1/2 cup sharp cheese, grated
1/4 cup goat cheese, crumbled
2 tbsp olive oil

1) In a skillet on medium heat, lightly saute garlic with olive oil. Add balsamic vinegar and mix for 1 minute. 
2) Add all vegetables to skillet, and lightly saute for 3-5 minutes. Vegetables should still be bright in color.
3) On an additional skillet, lightly grease and heat to medium. Place tortillas on skillet, add cheeses around entire tortilla. 
4) Once cheeses are melting, transfer vegetables to half of the tortilla, fold in half, and serve with pico de gallo.