Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup chopped kale
- 1 cup grated cheddar cheese
- 1/2 cup crumbled Chorizo de Bilbao
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the chopped kale and cook until wilted.
4. Add the crumbled Chorizo de Bilbao and cook until browned.
5. Remove from heat and stir in the chopped cilantro.
6. Place a tortilla on a flat surface and sprinkle with 1/4 cup of grated cheddar cheese.
7. Spoon 1/4 of the Chorizo de Bilbao and kale mixture on top of the cheese.
8. Sprinkle with another 1/4 cup of grated cheddar cheese.
9. Fold the tortilla in half and press down gently.
10. Repeat with the remaining tortillas and filling.
11. Heat a large skillet over medium heat.
12. Place a folded tortilla in the skillet and cook until golden brown on both sides and the cheese is melted.
13. Repeat with the remaining tortillas.
14. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 410
Fat: 25g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 950mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Spinach or Swiss chard can be substituted for kale.
- Mexican chorizo can be substituted for Chorizo de Bilbao.
- Monterey Jack or pepper jack cheese can be substituted for cheddar cheese.
Variations:
- Add sliced jalapeños for a spicy kick.
- Top with sour cream and guacamole for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be sure to cook the Chorizo de Bilbao thoroughly before adding it to the quesadillas.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas or they will be difficult to flip.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a skillet over medium heat and cook until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and sliced avocado.
Garnishes:
Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
Pair with a cold beer or a margarita.
Suggested side dishes:
Serve with a side of Mexican rice and refried beans.
Troubleshooting advice:
If the quesadillas are not browning evenly, adjust the heat of the skillet.
Food safety advice:
Be sure to cook the Chorizo de Bilbao thoroughly to prevent foodborne illness.
Food history:
Chorizo de Bilbao is a type of Spanish sausage that originated in the Basque Country.
Flavor profiles:
The Chorizo de Bilbao adds a smoky and spicy flavor to the quesadillas, while the kale adds a fresh and slightly bitter taste.
Serving suggestions:
Serve the quesadillas as a main course or as an appetizer at a party.
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Region: Spanish