Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups of Caravane cheese, shredded
- 1/2 cup of red onion, diced
- 1/2 cup of red bell pepper, diced
- 1/2 cup of green bell pepper, diced
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons 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. Add the diced red onion, red bell pepper, and green bell pepper to the skillet. Season with salt and pepper to taste.
3. Cook the vegetables until they are tender and slightly caramelized, stirring occasionally. This should take about 8-10 minutes.
4. Remove the skillet from the heat and stir in the chopped cilantro. Set aside.
5. In a separate skillet, heat a tortilla over medium heat.
6. Sprinkle 1/2 cup of shredded Caravane cheese over one half of the tortilla.
7. Spoon a generous amount of the cooked vegetable mixture over the cheese.
8. Fold the other half of the tortilla over the filling to create a half-moon shape.
9. Use a spatula to press down on the quesadilla and cook until the cheese is melted and the tortilla is lightly browned. This should take about 2-3 minutes per side.
10. Repeat steps 5-9 with the remaining tortillas and filling.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 405
Total fat: 22g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 690mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 4g
Protein: 17g
Substitutions for ingredients:
- Caravane cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Red onion, red bell pepper, and green bell pepper can be substituted with any other type of vegetable, such as mushrooms or zucchini.
Variations:
- Add cooked chicken or beef to the filling for a heartier quesadilla.
- Top the quesadillas with salsa, guacamole, or sour cream before serving.
Tips and tricks:
- Make sure to cook the vegetables until they are tender and slightly caramelized for maximum flavor.
- Use a spatula to press down on the quesadilla while cooking to help the cheese melt and the tortilla crisp up.
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 until warmed through.
Presentation ideas:
- Cut the quesadillas into wedges and arrange them on a platter for easy serving.
Garnishes:
- Garnish the quesadillas with additional chopped cilantro or sliced jalapenos.
Pairings:
- Serve the quesadillas with a side of Spanish rice or a simple green salad.
Suggested side dishes:
- Spanish rice
- Green salad
Troubleshooting advice:
- If the cheese is not melting, try covering the skillet with a lid to trap in the heat and help the cheese melt.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and Oaxaca cheese.
Flavor profiles:
- The Caravane cheese adds a nutty and slightly sweet flavor to the quesadillas, while the vegetables add a savory and slightly spicy flavor.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican