Mexican > Appetizer > Quesadilla

Chapulines Quesadillas with Roasted Tomatillo Sauce Recipe

Ingredients with Measurements:
- 1 cup of chapulines (grasshoppers)
- 1 cup of shredded Oaxaca cheese
- 4 large flour tortillas
- 1 tablespoon of olive oil
- Salt and pepper to taste

Roasted Tomatillo Sauce:
- 6 tomatillos, husked and rinsed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1/4 cup of water

Special equipment needed:
- Blender or food processor
- Baking sheet
- Skillet or griddle

Step-by-step instructions:

1. Preheat the oven to 400°F.

2. Spread the chapulines on a baking sheet and roast them in the oven for 5 minutes.

3. In a skillet or griddle, heat the olive oil over medium heat.

4. Add the roasted chapulines and sauté them for 2-3 minutes. Season with salt and pepper to taste.

5. Remove the chapulines from the skillet and set them aside.

6. In the same skillet, place a flour tortilla and sprinkle shredded Oaxaca cheese on top.

7. Add a layer of sautéed chapulines on top of the cheese.

8. Cover with another tortilla and cook until the cheese is melted and the tortilla is golden brown.

9. Repeat with the remaining tortillas and ingredients.

Roasted Tomatillo Sauce:

1. Preheat the oven to 400°F.

2. Place the tomatillos, onion, garlic, and jalapeño pepper on a baking sheet.

3. Drizzle with olive oil and season with salt and pepper.

4. Roast in the oven for 15-20 minutes, or until the vegetables are tender and lightly browned.

5. Transfer the roasted vegetables to a blender or food processor.

6. Add water and blend until smooth.

7. Season with salt and pepper to taste.


- Time:
Preparation time: 20 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 29g
- Protein: 18g

Substitutions for ingredients:
- Shredded Oaxaca cheese can be substituted with shredded Monterey Jack cheese or any other melting cheese.
- If chapulines are not available, they can be substituted with cooked shrimp or shredded chicken.

Variations:
- Add sliced avocado or diced tomatoes to the quesadillas for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.

Tips and tricks:
- Be careful when handling the jalapeño pepper, as it can be spicy. Wear gloves or wash your hands thoroughly after handling it.
- To make the quesadillas extra crispy, brush them with a little bit of olive oil before cooking.
- Serve the quesadillas with a dollop of sour cream or guacamole on top.

Storage instructions:
- Store any leftover quesadillas and sauce separately in airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the quesadillas, place them in a skillet or griddle over medium heat until heated through.
- To reheat the sauce, microwave it for 30 seconds or heat it in a saucepan over low heat until warmed through.

Presentation ideas:
- Serve the quesadillas on a platter with a drizzle of roasted tomatillo sauce on top.
- Garnish with chopped cilantro or sliced jalapeño peppers.

Pairings:
- Serve with a side of Mexican rice or black beans for a complete meal.

Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
- Cucumber and tomato salad

Troubleshooting advice:
- If the quesadillas are not cooking evenly, adjust the heat on the skillet or griddle.
- If the roasted tomatillo sauce is too thick, add more water to thin it out.

Food safety advice:
- Make sure to thoroughly wash the tomatillos and other vegetables before roasting them.
- Store any leftover food in the refrigerator within 2 hours of cooking.

Food history:
- Chapulines are a traditional Mexican food that have been eaten for centuries. They are a good source of protein and are considered a delicacy in some regions of Mexico.

Flavor profiles:
- The chapulines have a nutty, earthy flavor that pairs well with the melted cheese and roasted tomatillo sauce. The sauce is tangy and slightly spicy, with a hint of sweetness from the roasted vegetables.

Serving suggestions:
- Serve the quesadillas with a cold Mexican beer or a margarita for a refreshing drink.

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Region: Mexican

Taste: Spicy, Tangy, Savory, Umami, Smoky