Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup chopped catsear leaves
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons 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 chopped onion and minced garlic to the skillet and sauté for 2-3 minutes until the onion is translucent.
3. Add the chopped catsear leaves to the skillet and cook for an additional 2-3 minutes until the leaves are wilted.
4. Remove the skillet from the heat and set aside.
5. Place a tortilla on a flat surface and sprinkle 1/2 cup of shredded cheddar cheese on one half of the tortilla.
6. Spoon 1/4 of the catsear mixture on top of the cheese.
7. Fold the tortilla in half to cover the cheese and catsear mixture.
8. Repeat steps 5-7 with the remaining tortillas, cheese, and catsear mixture.
9. Heat a large skillet over medium heat.
10. Place one quesadilla in the skillet and cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
11. Repeat step 10 with the remaining quesadillas.
12. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 26g
Carbohydrates: 35g
Protein: 18g
Sodium: 680mg
Substitutions for ingredients:
- Cheddar cheese can be substituted with any other type of cheese.
- Catsear leaves can be substituted with spinach or kale.
Variations:
- Add cooked chicken or beef to the quesadillas for a heartier meal.
- Add sliced jalapeños for a spicy kick.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, or the filling will spill out when cooking.
- Serve with salsa, sour cream, or guacamole for dipping.
Storage instructions:
Store 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 for 2-3 minutes on each side until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapeños, sour cream, guacamole, salsa.
Pairings:
Serve with a side of black beans and rice.
Suggested side dishes:
Black beans and rice, corn on the cob, roasted vegetables.
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for an additional minute on each side.
- If the filling spills out when cooking, use less filling in each quesadilla.
Food safety advice:
- Wash the catsear leaves thoroughly before using.
- Make sure the cheese is melted and the quesadillas are heated through before serving.
Food history:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The catsear adds a slightly bitter flavor to the quesadillas, which is balanced by the creamy and salty cheddar cheese.
Serving suggestions:
Serve the quesadillas as a main dish or as an appetizer for a party.
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Region: Mexican