Ingredients with Measurements:
- 8 flour tortillas
- 2 cups shredded añejo cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onion and bell peppers and sauté for 2-3 minutes until they begin to soften.
3. Add the shredded añejo cheese and cilantro to the skillet and stir until the cheese is melted and the ingredients are well combined.
4. Remove the skillet from the heat and set aside.
5. Place a flour tortilla in a separate skillet over medium heat.
6. Spoon a generous amount of the cheese mixture onto one half of the tortilla.
7. Fold the other half of the tortilla over the cheese mixture and press down lightly with a spatula.
8. Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted.
9. Repeat with the remaining tortillas and cheese mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 410
Fat: 22g
Carbohydrates: 38g
Protein: 16g
Substitutions for ingredients:
- Añejo cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Cilantro can be substituted with parsley or basil.
- Red, green, and yellow bell peppers can be substituted with any other type of bell pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Top the quesadillas with salsa, guacamole, or sour cream for added flavor.
Tips and tricks:
- Be sure to use a large skillet to ensure that the cheese mixture is evenly distributed.
- Use a spatula to press down lightly on the quesadilla to help the cheese melt and the tortilla to crisp up.
- Serve the quesadillas immediately for the best flavor and texture.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with additional chopped cilantro and diced tomatoes.
Pairings:
Serve with a side of Spanish rice and black beans for a complete meal.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the tortilla is sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Be sure to cook the quesadillas to an internal temperature of 165°F to ensure that they are safe to eat.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. They are traditionally made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
The añejo cheese in this recipe adds a rich, nutty flavor to the quesadillas, while the bell peppers and cilantro add a fresh, herbaceous note.
Serving suggestions:
Serve the quesadillas as an appetizer or main dish for a casual dinner party or family meal.
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Region: Mexican