Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup cooked black beans
- 1/2 cup cooked corn kernels
- 1/2 cup chopped bell peppers
- 1/2 cup chopped onions
- 1/4 cup Brem (Balinese rice wine)
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add chopped onions and bell peppers and sauté until they are soft and slightly caramelized.
3. Add cooked black beans and corn kernels to the skillet and stir to combine.
4. Pour in Brem and let it simmer for 2-3 minutes until the liquid has reduced.
5. Season the veggie mixture with salt and pepper to taste.
6. Remove the skillet from heat and set aside.
7. Heat another tablespoon of olive oil in a separate skillet over medium heat.
8. Place a flour tortilla in the skillet and sprinkle shredded cheddar cheese on one half of the tortilla.
9. Spoon a generous amount of the veggie mixture on top of the cheese.
10. Fold the other half of the tortilla over the filling to create a half-moon shape.
11. Cook the quesadilla for 2-3 minutes on each side until the cheese is melted and the tortilla is golden brown.
12. Repeat the process with the remaining tortillas and filling.
13. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Total fat: 18g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 540mg
Total carbohydrates: 36g
Dietary fiber: 5g
Sugar: 3g
Protein: 13g
Substitutions for ingredients:
- Any type of cooked beans can be used instead of black beans.
- Frozen corn kernels can be used instead of fresh corn.
- Any type of cheese can be used instead of cheddar cheese.
- White wine or vegetable broth can be used instead of Brem.
Variations:
- Add sliced mushrooms to the veggie mixture.
- Use whole wheat tortillas instead of flour tortillas.
- Add chopped jalapeño peppers for a spicy kick.
Tips and tricks:
- Make sure to cook the veggies until they are caramelized for maximum flavor.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Serve with sour cream, guacamole, or salsa on the side.
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:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro, lime wedges
Pairings:
Serve with a side of Spanish rice and a fresh green salad.
Suggested side dishes:
Spanish rice, green salad
Troubleshooting advice:
- If the quesadillas are not browning evenly, adjust the heat and cook for a longer time.
- If the filling is too dry, add a splash of vegetable broth or water to the skillet.
Food safety advice:
Make sure to cook the quesadillas until the cheese is melted and the tortilla is golden brown to ensure that they are fully cooked.
Food history:
Quesadillas originated in Mexico and have been a popular dish in Latin American cuisine for centuries. They are typically made with cheese and a variety of fillings, such as meat, beans, and veggies.
Flavor profiles:
The Brem adds a slightly sweet and tangy flavor to the veggie filling, which pairs well with the salty and creamy cheddar cheese.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as a party appetizer for a crowd.
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Region: Mexican