Ingredients with Measurements:
- 4 large flour tortillas
- 8 oz. Azeitão cheese, grated
- 8 oz. mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add onions and garlic and sauté for 2-3 minutes until onions are translucent.
3. Add sliced mushrooms and sauté for 5-7 minutes until mushrooms are tender and lightly browned.
4. Season with salt and pepper to taste.
5. Lay out one tortilla on a flat surface and sprinkle half of the grated Azeitão cheese on one half of the tortilla.
6. Spoon half of the mushroom mixture on top of the cheese.
7. Fold the other half of the tortilla over the filling to create a half-moon shape.
8. Repeat with the remaining tortillas, cheese, and mushroom mixture.
9. Heat a large skillet over medium heat.
10. Place one quesadilla in the skillet and cook for 2-3 minutes on each side until the cheese is melted and the tortilla is lightly browned.
11. Repeat with the remaining quesadillas.
12. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for sautéing the mushrooms, medium heat for cooking the quesadillas.
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 21g
Carbohydrates: 33g
Protein: 17g
Sodium: 590mg
Sugar: 2g
Substitutions for ingredients:
- Azeitão cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Mushrooms can be substituted with any other type of mushroom or vegetable such as bell peppers or zucchini.
Variations:
- Add cooked chicken or beef to the quesadillas for added protein.
- Add chopped fresh herbs such as parsley or cilantro for added flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas to prevent the filling from spilling out.
- Serve with salsa, guacamole, or sour cream on the side.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quesadillas in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped fresh herbs or sliced jalapeños.
Garnishes:
Chopped fresh herbs or sliced jalapeños.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or broccoli
Troubleshooting advice:
- If the quesadillas are not cooking evenly, adjust the heat of the skillet.
- If the filling spills out of the quesadillas, use less filling or fold the tortilla over more tightly.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to prevent any foodborne illnesses.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and are traditionally made with tortillas and cheese.
Flavor profiles:
Creamy, cheesy, earthy, and savory.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Mexican