Ingredients with Measurements:
- 1 pound ground beef
- 1 small head of cabbage, shredded
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
- Cheese grater
Step-by-step instructions:
1. In a large skillet over medium-high heat, cook ground beef until browned and no longer pink. Drain any excess fat.
2. Add shredded cabbage, diced red bell pepper, diced yellow onion, minced garlic, chili powder, cumin, salt, and pepper to the skillet. Cook until vegetables are tender, about 10 minutes.
3. Preheat a separate skillet over medium heat.
4. Place a tortilla in the skillet and sprinkle with shredded cheddar cheese. Add a scoop of the beef and cabbage mixture on top of the cheese. Sprinkle with chopped cilantro.
5. Top with another tortilla and press down with a spatula. Cook until cheese is melted and tortilla is crispy, about 2-3 minutes per side.
6. Repeat with remaining tortillas and filling.
7. Cut quesadillas into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the beef and vegetables
Medium heat for cooking the quesadillas
Serving size:
4-6 servings
Nutritional information:
Calories: 447
Fat: 25g
Carbohydrates: 31g
Protein: 26g
Sodium: 749mg
Sugar: 4g
Fiber: 3g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Shredded green cabbage or coleslaw mix can be used instead of shredded cabbage.
- Shredded Mexican blend cheese can be used instead of cheddar cheese.
- Fresh parsley or green onions can be used instead of cilantro.
Variations:
- Add diced jalapenos or hot sauce for extra heat.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the beef and cabbage mixture for extra flavor and texture.
Tips and tricks:
- Make sure to drain any excess fat from the ground beef before adding the vegetables.
- Press down on the quesadillas with a spatula while cooking to help the cheese melt and the tortillas crisp up.
- Serve with sour cream, guacamole, or salsa on top for extra flavor.
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 preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested side dishes:
Mexican rice or a simple green salad
Troubleshooting advice:
If the quesadillas are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
The Cabbie Claw Quesadillas have a savory and slightly spicy flavor from the ground beef, cabbage, and spices. The melted cheddar cheese adds a creamy and slightly tangy flavor, while the cilantro adds a fresh and herbaceous note.
Serving suggestions:
Serve the Cabbie Claw Quesadillas as a main dish for a casual dinner or as a fun appetizer for a party.
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