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    Source of Recipe

    Baking with Julia
    * Exported from MasterCook *


    Recipe By : Katie, from Baking With Julia
    Serving Size : 1 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 tablespoon active dry yeast
    1/2 cup Yellow cornmeal
    3 tablespoons Nonfat dry milk
    3 cups Unbleached all purpose flour
    2 ts Chili powder
    1 1/2 ts Salt
    1 cup refried beans
    1/4 cup Chile-infused olive oil or
    - vegetable oil
    1 lg Egg
    1 tablespoon Chile-infused olive oil or
    2/3 cup water -- (approximately)
    12 ounces cream cheese -- room temp
    2 cups chunky salsa -- drained if watery
    1 cup Cheddar or Monterey Jack
    cheese -- shredded

    Put dough ingredients into bread machine and set for dough. Dough should form a ball; add up to 1/3 cup more water a little at a time, if necessary. At the end of the dough cycle, remove and let rest on a lightly floured surface for 5 minutes.
    Working on a lightly floured surface, roll the dough into a 16 inch circle. Fit the dough into oiled pan, stretching and pressing it so that it covers the bottom of the pan and comes up the sides. Spread the softened cream cheese over the bottom of the dough. Spoon the salsa over the cream cheese and top it with the shredded cheese.
    Let rise, uncovered, at room temperature for about 30 minutes or until the dough is puffy and doubled in bulk.
    Bake at 475F on center rack for 20 to 25 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot or at room temperature. Quitza is best served the day it is made.




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