Quesadilla Verde on Sprouted Wheat Tortilla

Spread a ladle of salsa verde onto your tortilla. Top with cheese and broil for 6-7 minutes until bubbly. Top with fresh tomatoes, shredded lettuce, sour cream and a hearty sprinkle of baby micro-cilantro. Olé!

Salsa Verde

Process in a food processor until desired consistency. We like ours almost smooth, with a little chunky-chunk action still goin’ on.

Sprouted Wheat Tortilla

Same as the pizza crust. Soak 1 lb organic, sprouted wheat berries in water for 6-8 hours. Drain and allow to sprout in a top-sealable colander or other mechanism with wholes that fits securely into a draining vessel (or a sprouting jar). Rinse sprouts and tumble or shake once daily for 3 days. After 3 days, process sprouts in a food processor, blender, or juicer fitted with a flat plate. When processed well, it will be the consistency of very glutinous bread dough. Kneed in enough flour to keep the dough from sticking. Roll about half a cup of dough on a well-floured pastry board to approximately 8” diameter. Add flour as necessary to keep from sticking. Bake crusts on a parchment or silicone-lined or flour dusted baking sheet at 400° for 10 minutes. That wasn’t so hard now, was it?