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| Pizza Quesadilla |
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| Melt real butter into an iron skillet... |
Layer mozzarella cheese on half side of tortilla and sprinkle some Picante sauce. (Use your favorite pizza sauce, or even substitute Rotel.) For toppings, I used turkey pepperoni...
Close tortilla and cook slowly over heat, flipping tortilla over until both sides are brown and crispy.
Don't have tortillas on hand? Then make your own! All it takes is some flour, shortening, and water. If you're not in the mood for pizza, most anything in your cabinet will taste good grilled in a flour tortilla -- canned chicken, cheese, refried beans, leftovers, etc.
Ingredients
- 4 cups white or whole wheat flour (or half of each)
- 1½ teaspoons salt
- 1½ teaspoons baking powder (optional)
- ⅓ cup shortening
- 1 to 1¼ cups water
- Waxed paper
- Oil (optional)
Directions
Step 1: Mix the Dough
In a large bowl combine the flour, salt and baking powder. I prefer to use the baking powder because it makes the tortillas lighter, even if you roll them a little thick. The baking powder is not an authentic addition though, rather it is a southern mutation.
Next cut in the shortening with a fork. When the flour is crumbly, add the water. Stir the dough with your fork until it makes a cohesive ball of dough. You may need to add an extra small spoonful of water if the dough is too dry. Be careful not to add too much though.
Step 2: Knead and Rest
When the dough forms a ball, knead it about 20 times. Then let it rest in the bowl for about 10 minutes.
Step 3: Divide the Dough
After it has rested, form it into 10 or 12 equal balls. Roll each ball in a little flour to coat the outside evenly.
Place a ball of dough on a sheet of waxed paper, or a clean, well-floured surface.
Step 4: Roll Out the Tortillas
Roll the dough out into a 6 or 7-inch circle. Try to get it as thin as you can.
Loosen the tortilla from the rolling surface.
Step 5: Cook
Flop it onto a dry, hot skillet.
Cook about 30 seconds, until the underside is dry with a few brown spots.
Flip it and cook the other side the same way.
Transfer the cooked tortilla to a plate and cook the next one.
This goes pretty fast after you get the hang of it. You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage.
After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are sooo good.
Use them the same way you would store-bought tortillas: burritos, soft tacos, etc.
Tips
The first few times you make these, you will need 30 to 40 minutes for the whole procedure. It takes time and practice to get the hang of rolling them out quickly and into a roughly circular shape. Please persevere.
This recipe will save you $1 to $1.50 every time you make them. Also, if you don't have access to the store, you can still have lovely Mexican dishes all the same.
Homemade tortillas are not as flexible as store-bought tortillas. To make them more flexible, place them in a plastic bag while still warm, and let them cool right there in the bag. The steam will make them more pliable and easier to roll up into fancy burrito shapes.
Makes about 1 dozen tortillas.
Update (2026): Homemade Tortillas Are Still One of My Favorite Pantry Staples
Looking back at this post nearly twenty years later, I can honestly say homemade tortillas have become even more valuable in our kitchen. Grocery prices have continued to rise, but a few simple pantry staples can still be transformed into dozens of fresh tortillas for a fraction of the cost of many convenience foods.
One thing I appreciate about homemade tortillas is their versatility. They're far more than just a wrap for tacos. We use them for quesadillas, breakfast burritos, homemade pizzas, enchiladas, wraps, tortilla chips, desserts, and even to stretch leftovers into an entirely new meal. It's one of the reasons I always try to keep flour, shortening (or lard), salt, and baking powder stocked in my pantry.
When I first started making tortillas, I wasn't very good at it. My circles looked more like the shape of Texas than perfect rounds! But after a little practice, rolling out a batch became second nature. Like baking bread, it's one of those old-fashioned kitchen skills that's worth learning.
One thing I've also learned is that fresh homemade tortillas freeze beautifully. After they've completely cooled, I separate them with wax paper, place them in freezer bags, and freeze them for future meals. They thaw quickly and taste almost as fresh as the day they were made.
Homemade tortillas also fit perfectly into a homestead pantry. With just a few inexpensive ingredients that store well for months, you can prepare countless meals without relying on store-bought bread. During power outages, emergencies, or simply those days when you don't feel like running to the grocery store, having the ingredients for homemade tortillas can turn a nearly empty pantry into a satisfying meal.
Although this recipe has remained one of my favorites over the years, I've also discovered that almost anything tastes good folded inside a crispy tortilla. Pizza quesadillas, cheeseburger quesadillas, barbecue chicken, leftover taco meat, scrambled eggs, garden vegetables, and even simple beans and cheese have all become regular favorites around our table.
Sometimes the simplest recipes end up being the most useful.
Cast Iron Tortilla Press
Ways We Enjoy Homemade Tortillas Today
- Pizza quesadillas
- Cheeseburger quesadillas
- Chicken fajitas
- Breakfast burritos
- Bean and cheese burritos
- Homemade tortilla chips
- Enchiladas
- Wrap sandwiches
- Peanut butter and banana roll-ups
- Cinnamon sugar dessert tortillas
Why Every Pantry Should Have Tortilla Ingredients
One of the best preparedness foods isn't a fancy freeze-dried meal—it's a bag of flour. Combined with a few basic pantry ingredients, you can make fresh tortillas almost anytime. Flour, salt, baking powder, and shortening all have relatively long shelf lives when stored properly, making them inexpensive staples that can produce dozens of meals throughout the year.
(Click to enlarge photos)
