Ingredients with Measurements:
- 2 cups shredded Belicino cheese
- 8 flour tortillas
- 1 cup cooked and shredded chicken
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeño pepper, seeded and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large bowl, combine the shredded Belicino cheese, cooked and shredded chicken, diced tomatoes, diced red onion, chopped cilantro, and diced jalapeño pepper. Mix well.
2. Heat a skillet or griddle over medium heat. Brush with olive oil.
3. Place a tortilla on the skillet or griddle. Spoon some of the cheese and chicken mixture onto one half of the tortilla.
4. Fold the other half of the tortilla over the cheese and chicken mixture.
5. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
6. Repeat with the remaining tortillas and cheese and chicken mixture.
7. Cut the quesadillas into wedges and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 35g
- Protein: 22g
Substitutions for ingredients:
- Shredded cheddar cheese can be used instead of Belicino cheese.
- Cooked and shredded beef or pork can be used instead of chicken.
Variations:
- Add sliced avocado or guacamole to the quesadillas.
- Use corn tortillas instead of flour tortillas.
- Add black beans or corn to the cheese and chicken mixture.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with the cheese and chicken mixture, or they will be difficult to flip.
- Serve the quesadillas with sour cream, salsa, or hot sauce on the side.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a bowl of salsa in the center.
Garnishes:
- Garnish the quesadillas with chopped cilantro and diced tomatoes.
Pairings:
- Serve the quesadillas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the quesadillas are sticking to the skillet or griddle, brush with more olive oil.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using in the quesadillas.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and Oaxaca cheese.
Flavor profiles:
- The Belicino cheese adds a creamy and tangy flavor to the quesadillas, while the chicken, tomatoes, and cilantro add a savory and fresh taste.
Serving suggestions:
- Serve the quesadillas as an appetizer or main dish.
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Region: Mexican