Ingredients with Measurements:
- 2 cups of diced calabaza (Mexican squash)
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 flour tortillas
- 1 cup of shredded cheese (cheddar or Mexican blend)
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced calabaza to the skillet and season with salt and black pepper.
3. Cook the calabaza for 8-10 minutes, stirring occasionally, until it is tender and lightly browned.
4. Remove the calabaza from the skillet and set it aside.
5. Place one tortilla in the skillet and sprinkle half of the shredded cheese on top.
6. Add half of the cooked calabaza on top of the cheese.
7. Sprinkle half of the chopped cilantro on top of the calabaza.
8. Top with another tortilla and press down lightly with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side, until the cheese is melted and the tortilla is lightly browned.
10. Repeat with the remaining tortillas and ingredients.
11. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 30g
Protein: 12g
Sodium: 620mg
Sugar: 2g
Fiber: 3g
Substitutions for ingredients:
- Calabaza can be substituted with zucchini or yellow squash.
- Cheddar or Mexican blend cheese can be substituted with any type of cheese that melts well.
Variations:
- Add cooked chicken or beef to the quesadillas for extra protein.
- Top the quesadillas with salsa or guacamole for extra flavor.
Tips and tricks:
- Make sure to dice the calabaza into small pieces so that it cooks evenly.
- Use a spatula to press down on the quesadillas while cooking to help melt the cheese.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat for 2-3 minutes on each side, until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish the quesadillas with extra chopped cilantro or sliced jalapeños.
Pairings:
Serve the quesadillas with a side of black beans and rice.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn
Troubleshooting advice:
- If the quesadillas are not cooking evenly, adjust the heat on the skillet.
- If the cheese is not melting, cover the skillet with a lid to help trap the heat.
Food safety advice:
Make sure to cook the calabaza until it is tender and fully cooked to avoid any risk of foodborne illness.
Food history:
Quesadillas are a traditional Mexican dish that dates back to the 16th century.
Flavor profiles:
The calabaza and cheese quesadillas have a savory and slightly sweet flavor from the calabaza, with a creamy and cheesy texture.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as a snack or appetizer for a party.
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Region: Mexican