Ingredients with Measurements:
- 8 flour tortillas
- 1 cup cooked and shredded chicken
- 1 cup canned arrowleaf sida, drained and chopped
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. Heat the skillet or griddle over medium heat.
2. In a bowl, mix together the cooked chicken, arrowleaf sida, cheddar cheese, cilantro, and red onion.
3. Brush one side of each tortilla with olive oil.
4. Place four tortillas, oiled side down, on the skillet or griddle.
5. Spoon the chicken and arrowleaf sida mixture evenly onto each tortilla.
6. Top with the remaining tortillas, oiled side up.
7. Cook for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
8. Remove from heat and let cool for a few minutes before slicing into wedges.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 25g
Protein: 22g
Substitutions for ingredients:
- Cooked and shredded beef or pork can be substituted for the chicken.
- Any type of canned beans can be substituted for the arrowleaf sida.
- Monterey jack or pepper jack cheese can be substituted for the cheddar cheese.
Variations:
- Add diced tomatoes or bell peppers to the chicken and arrowleaf sida mixture.
- Use corn tortillas instead of flour tortillas.
- Top with sour cream or guacamole before serving.
Tips and tricks:
- Make sure to drain the arrowleaf sida well before using it in the quesadillas.
- Don't overfill the tortillas with the chicken and arrowleaf sida mixture, or they will be difficult to flip.
- Use a sharp knife to slice the quesadillas into wedges.
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, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, diced tomatoes, sliced jalapenos
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, corn salad
Troubleshooting advice:
If the quesadillas are difficult to flip, use a spatula to hold the top tortilla in place while flipping.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Arrowleaf sida is a type of plant that is native to North America. It has been used for medicinal purposes by Native Americans for centuries.
Flavor profiles:
The arrowleaf sida adds a slightly sweet and nutty flavor to the quesadillas, while the cheddar cheese and cilantro add a savory and fresh taste.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican