Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup grated Caciotta Misto Pecora cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped black olives
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh basil
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
Step-by-step instructions:
1. In a large bowl, mix together the grated Caciotta Misto Pecora cheese, chopped spinach, sun-dried tomatoes, black olives, red onion, basil, salt, and black pepper.
2. Heat a large skillet over medium heat.
3. Brush one side of each tortilla with olive oil.
4. Place one tortilla, oiled side down, in the skillet.
5. Spread 1/4 of the cheese mixture evenly over the tortilla.
6. Top with another tortilla, oiled side up.
7. Cook for 2-3 minutes, or until the bottom tortilla is golden brown.
8. Carefully flip the quesadilla over and cook for another 2-3 minutes, or until the other side is golden brown and the cheese is melted.
9. Repeat with the remaining tortillas and cheese mixture.
10. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 7g
Cholesterol: 30mg
Sodium: 700mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 2g
Protein: 12g
Substitutions for ingredients:
- Caciotta Misto Pecora cheese can be substituted with any other mild cheese, such as mozzarella or Monterey Jack.
- Spinach can be substituted with kale or arugula.
- Sun-dried tomatoes can be substituted with roasted red peppers.
- Black olives can be substituted with green olives or capers.
- Red onion can be substituted with shallots or scallions.
- Fresh basil can be substituted with dried basil or parsley.
Variations:
- Add cooked chicken, shrimp, or sausage for a heartier quesadilla.
- Substitute the tortillas with pita bread or naan for a different texture.
- Add sliced jalapenos or chili flakes for a spicy kick.
- Serve with a side of salsa or guacamole for dipping.
Tips and tricks:
- Make sure to evenly distribute the cheese mixture over the tortilla to ensure even melting.
- Use a spatula to carefully flip the quesadilla over to avoid spilling the filling.
- Cut the quesadilla into quarters before serving to make it easier to eat.
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 quesadilla in a skillet over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with chopped fresh cilantro or parsley.
Pairings:
Pair with a crisp green salad or a bowl of soup for a complete meal.
Suggested side dishes:
- Black bean and corn salad
- Roasted vegetables
- Spanish rice
Troubleshooting advice:
- If the tortilla is browning too quickly, reduce the heat to low.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure to cook the quesadilla until the cheese is melted and the tortilla is golden brown to ensure that it is fully cooked.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The Caciotta Misto Pecora cheese adds a mild, nutty flavor to the quesadillas, while the spinach, sun-dried tomatoes, black olives, and basil add a fresh, herbaceous flavor.
Serving suggestions:
Serve the quesadillas as an appetizer or a main course.
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