Quesadilla Recipe

For Quesadilla: 
SwissBake® PZ-50 Dough Improver – 50 g 
Refined Wheat Flour – 1000 g 
Vegetable Oil – 60 g 
Water – 550 g 

Filling: 
Grated Cheddar – 600 g 
Roasted Bell Peppers – 200 g 
Sautéed Onions – 150 g 
Grilled Mushrooms – 300 g 
Jalapeños – as desired 
Seasonings – black pepper, cumin powder, salt 

In a spiral or planetary mixer, combine flour and PZ-50. Add water gradually while mixing at slow speed. Add oil and continue mixing at medium speed for 6–8 minutes until smooth. Cover and rest the dough for 30 minutes at room temp (24–26°C). Divide into 90–100 g balls. Rest again for 10 minutes. Roll each portion into a thin 8–9 inch disc (2–3 mm thickness). Cook on a hot griddle for 30–40 seconds per side until light golden blisters form. On one half of a tortilla, add cheese and fillings. Fold over and toast both sides until golden and cheese melts. Rest for 1 minute before slicing.