Ingredients with Measurements:
- 4 flour tortillas
- 1 cup grated Casizolu cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. In a large skillet over medium heat, add the chopped spinach, red onion, red bell pepper, and green bell pepper. Cook for 5 minutes or until the vegetables are tender.
2. Add the grated Casizolu cheese, cilantro, ground cumin, salt, and pepper to the skillet. Stir until the cheese is melted and the ingredients are well combined.
3. Remove the skillet from the heat and set aside.
4. Place a flour tortilla on a clean surface and spoon 1/4 of the cheese mixture onto one half of the tortilla.
5. Fold the other half of the tortilla over the cheese mixture to create a half-moon shape.
6. Repeat this process with the remaining tortillas and cheese mixture.
7. Heat a large skillet over medium heat and add the quesadillas to the skillet.
8. Cook for 2-3 minutes on each side or until the tortillas are golden brown and the cheese is melted.
9. Remove the quesadillas from the skillet and let them cool for a few minutes before slicing into wedges.
10. Serve warm and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 12g
Carbohydrates: 29g
Protein: 15g
Sodium: 540mg
Sugar: 2g
Substitutions for ingredients:
- Casizolu cheese can be substituted with any other type of cheese such as cheddar, mozzarella, or feta.
- Spinach can be substituted with kale or arugula.
- Red onion can be substituted with white onion or shallots.
- Red and green bell peppers can be substituted with any other type of bell pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a meatier quesadilla.
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and Tricks:
- Make sure to cook the vegetables until they are tender before adding the cheese to the skillet.
- Use a spatula to flip the quesadillas in the skillet to prevent the cheese from spilling out.
- Serve with salsa, guacamole, or sour cream for dipping.
Storage Instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the quesadillas in the microwave or in a skillet over medium heat until heated through.
Presentation Ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced jalapenos, diced tomatoes, and sour cream.
Pairings:
Serve with a side of Spanish rice or black beans.
Suggested Side Dishes:
Spanish rice, black beans, or a side salad.
Troubleshooting Advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the tortillas are not browning evenly, adjust the heat on the skillet.
Food Safety Advice:
Make sure to cook the quesadillas until the cheese is melted and the tortillas are golden brown to ensure that they are fully cooked.
Food History:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor Profiles:
Savory, cheesy, and slightly spicy.
Serving Suggestions:
Serve as an appetizer or as a main dish.
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Region: Mexican