Ingredients with Measurements:
- 4 large flour tortillas
- 8 oz Cambozola cheese, crumbled
- 1 cup roasted red peppers, sliced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Preheat a large skillet over medium heat.
2. Lay out a tortilla on a flat surface and sprinkle half of the Cambozola cheese on one side.
3. Add a layer of sliced roasted red peppers on top of the cheese.
4. Sprinkle with chopped cilantro and green onions.
5. Fold the tortilla in half to create a half-moon shape.
6. Brush the outside of the tortilla with olive oil.
7. Place the quesadilla in the preheated skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
8. Repeat with the remaining tortillas and ingredients.
9. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Total fat: 25g
Saturated fat: 11g
Cholesterol: 50mg
Sodium: 890mg
Total carbohydrates: 27g
Dietary fiber: 2g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Cambozola cheese can be substituted with blue cheese or brie cheese.
- Roasted red peppers can be substituted with fresh red peppers or sun-dried tomatoes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Substitute the cilantro and green onions with chopped fresh basil or parsley.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, as this can make them difficult to flip.
- Serve with a dollop of sour cream or guacamole on top.
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 5-10 minutes, or until heated through.
Presentation ideas:
Serve the quesadillas on a large platter with a side of salsa and sour cream.
Garnishes:
Garnish with additional chopped cilantro or green onions.
Pairings:
Pair with a crisp green salad or a bowl of tomato soup.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the cheese isn't melting, try covering the skillet with a lid to trap the heat.
- If the tortilla is burning before the cheese is melted, reduce the heat and cook for a longer period of time.
Food safety advice:
- Make sure the cheese is fully melted before serving to avoid any foodborne illnesses.
- Store leftovers 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 Cambozola cheese adds a creamy and tangy flavor to the quesadillas, while the roasted red peppers provide a sweet and smoky taste.
Serving suggestions:
Serve the quesadillas as an appetizer or as a main dish for lunch or dinner.
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