Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup of shredded Capritilla cheese
- 1/2 cup of chopped tomatoes
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped red onion
- 1/4 cup of sliced black olives
- 1/4 cup of diced green chilies
- 1/4 cup of sour cream
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Place one tortilla in the skillet and sprinkle half of the Capritilla cheese on top.
3. Add half of the tomatoes, cilantro, red onion, black olives, and green chilies on top of the cheese.
4. Sprinkle with salt and pepper to taste.
5. Top with another tortilla and press down lightly with a spatula.
6. Cook for 2-3 minutes or until the bottom tortilla is golden brown.
7. Carefully flip the quesadilla over and cook for another 2-3 minutes or until the other side is golden brown.
8. Remove from the skillet and repeat the process with the remaining ingredients to make another quesadilla.
9. Cut each quesadilla into 4 slices and serve with a dollop of sour cream on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 18g
Carbohydrates per serving: 28g
Protein per serving: 12g
Substitutions for ingredients:
- Capritilla cheese can be substituted with any other type of cheese.
- Tomatoes, cilantro, red onion, black olives, and green chilies can be substituted with any other vegetables or toppings of your choice.
Variations:
- Add cooked chicken or beef to the quesadilla for extra protein.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add a sprinkle of cumin or chili powder for extra flavor.
Tips and tricks:
- Be careful not to overfill the quesadilla with toppings, as it may be difficult to flip.
- Use a spatula to press down on the quesadilla while cooking to help melt the cheese and seal the tortillas together.
- Serve with a side of salsa or guacamole for extra flavor.
Storage instructions:
Store any leftover quesadillas 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 and cook for 2-3 minutes on each side or until heated through.
Presentation ideas:
Arrange the quesadilla slices on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of salsa or guacamole.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is difficult to flip, try using two spatulas to carefully turn it over.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to help it melt.
Food safety advice:
Make sure to cook the quesadilla to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. They are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
This Capritilla quesadilla has a savory and slightly tangy flavor from the cheese and vegetables.
Serving suggestions:
Serve as a main dish for lunch or dinner, or as an appetizer for a party.
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Region: Mexican