Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup of grated cheddar cheese
- 1 cup of cooked and shredded chicken
- 1/2 cup of diced Charichuelo fruit
- 1/4 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1 tablespoon of olive oil
Special equipment needed:
- Large non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the shredded chicken, diced Charichuelo fruit, diced red onion, and chopped cilantro.
2. Heat the olive oil in a large non-stick skillet or griddle over medium heat.
3. Place one flour tortilla in the skillet and sprinkle 1/4 cup of grated cheddar cheese on top.
4. Spoon 1/4 of the chicken and Charichuelo mixture on top of the cheese.
5. Sprinkle another 1/4 cup of grated cheddar cheese on top of the chicken mixture.
6. Place another flour tortilla on top of the cheese and press down gently with a spatula.
7. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
8. Repeat with the remaining tortillas and filling.
9. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 20g
Carbohydrates: 29g
Protein: 23g
Sodium: 590mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- If you don't have Charichuelo fruit, you can substitute with diced mango or pineapple.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use leftover shredded pork or beef instead of chicken.
- Add black beans or corn to the filling for extra flavor and texture.
Tips and tricks:
- Make sure to use a large non-stick skillet or griddle to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, as this can make them difficult to flip and cook evenly.
- To keep the quesadillas warm while cooking the remaining ones, place them on a baking sheet in a 200°F oven.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with additional chopped cilantro and diced Charichuelo fruit.
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the quesadillas are sticking to the skillet or griddle, make sure to use enough oil and wait until it's hot before adding the tortillas.
- If the cheese is not melting, cover the skillet or griddle with a lid to trap the heat and melt the cheese faster.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to prevent foodborne illness.
- Store any leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
- Charichuelo fruit is native to South America and is also known as the "ice cream bean" due to its sweet and creamy flavor.
Flavor profiles:
- The Charichuelo fruit adds a sweet and slightly tangy flavor to the quesadillas, while the cheddar cheese and chicken provide a savory and salty contrast.
Serving suggestions:
- Serve the quesadillas as an appetizer or main dish for a casual dinner party or game day gathering.
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Region: Mexican