Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup diced pickles
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream
- 2 tablespoons unsalted butter, melted
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a mixing bowl, combine shredded cheddar cheese, diced pickles, diced red onion, chopped fresh cilantro, and salt and pepper to taste.
4. Lay a flour tortilla on the prepared baking sheet.
5. Spread 1/4 of the cheese and pickle mixture over half of the tortilla.
6. Fold the other half of the tortilla over the cheese and pickle mixture.
7. Brush the top of the tortilla with melted butter.
8. Repeat steps 4-7 with the remaining tortillas and cheese and pickle mixture.
9. Bake the quesadillas for 10-12 minutes or until the cheese is melted and the tortillas are golden brown.
10. Remove the quesadillas from the oven and let them cool for a few minutes.
11. Cut each quesadilla into 4 pieces.
12. Serve with a dollop of sour cream on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F (190°C)
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 29g
- Saturated fat: 17g
- Cholesterol: 80mg
- Sodium: 930mg
- Total carbohydrates: 29g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- Shredded cheddar cheese can be substituted with any other type of cheese.
- Diced pickles can be substituted with diced jalapenos or any other pickled vegetable.
- Diced red onion can be substituted with diced white onion or green onion.
- Fresh cilantro can be substituted with fresh parsley or dried herbs.
Variations:
- Add cooked chicken, beef, or shrimp to the cheese and pickle mixture for a protein-packed quesadilla.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado or guacamole on top of the quesadillas for extra creaminess.
Tips and tricks:
- Make sure to brush the top of the tortillas with melted butter to ensure a crispy golden brown crust.
- Use a non-stick pan or griddle to cook the quesadillas on the stovetop instead of baking them in the oven.
- Customize the spice level by adding more or less jalapenos or hot sauce.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadillas on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with fresh cilantro leaves and sliced jalapenos.
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
- Pair with a cold beer or margarita for a refreshing drink.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
- Roasted vegetables
Troubleshooting advice:
- If the cheese is not melting, try increasing the oven temperature or placing the quesadillas under the broiler for a few minutes.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw ingredients.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
- Cheesy, tangy, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A