Ingredients with Measurements:
- 1 can of oysters, drained and chopped
- 1 cup of sliced mushrooms
- 1 tablespoon of olive oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 flour tortillas
- 1 cup of shredded Monterey Jack cheese
- 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 sliced mushrooms and cook for 5 minutes, or until they are tender.
3. Add the chopped oysters to the skillet and cook for an additional 2-3 minutes, or until they are heated through.
4. Season the oysters and mushrooms with salt and black pepper.
5. Place a flour tortilla in the skillet and sprinkle 1/4 cup of shredded Monterey Jack cheese on top.
6. Add 1/4 of the oyster and mushroom mixture on top of the cheese.
7. Sprinkle 1 tablespoon of chopped cilantro on top of the oyster and mushroom mixture.
8. Fold the tortilla in half and press down with a spatula.
9. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
10. Repeat with the remaining tortillas and ingredients.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 quesadillas
Nutritional information:
Calories per serving: 320
Fat per serving: 16g
Carbohydrates per serving: 25g
Protein per serving: 17g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as cheddar or pepper jack.
- If you don't have fresh cilantro, you can use dried cilantro or omit it altogether.
Variations:
- Add diced tomatoes or bell peppers to the oyster and mushroom mixture for added flavor and nutrition.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Drain the oysters well before chopping them to prevent excess moisture in the quesadillas.
- Use a non-stick skillet to prevent the quesadillas from sticking to the pan.
- Serve with sour cream or guacamole for added flavor.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapenos.
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the quesadillas are sticking to the pan, use a non-stick skillet or add more oil to the pan.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
- Make sure to drain the oysters well before using them to prevent foodborne illness.
- 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 cheese.
Flavor profiles:
The oysters and mushrooms add a savory and earthy flavor to the quesadillas, while the cheese and cilantro add a creamy and fresh flavor.
Serving suggestions:
Serve the quesadillas as an appetizer or as a main dish with a side of black beans and rice.
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