Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup chopped kale
- 1/2 cup diced Chorizo de Pamplona
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup diced red onion
- 1/4 cup chopped fresh 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-high heat.
2. Add the chopped kale and red onion to the skillet and sauté for 2-3 minutes until the kale is wilted and the onion is translucent.
3. Add the diced Chorizo de Pamplona to the skillet and cook for an additional 2-3 minutes until the chorizo is browned and crispy.
4. Remove the skillet from the heat and stir in the chopped cilantro.
5. Lay out the flour tortillas on a flat surface.
6. Divide the chorizo and kale mixture evenly among the tortillas, spreading it out in a thin layer.
7. Sprinkle the shredded Monterey Jack cheese over the top of the chorizo and kale mixture.
8. Fold the tortillas in half to create a quesadilla.
9. Heat a large skillet over medium-high heat.
10. Place the quesadillas in the skillet and cook for 2-3 minutes on each side until the cheese is melted and the tortillas are golden brown.
11. Remove the quesadillas from the skillet and let them cool for a few minutes before slicing into wedges.
12. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Spinach or Swiss chard can be substituted for kale.
- Any type of spicy sausage can be substituted for Chorizo de Pamplona.
- Pepper Jack cheese can be substituted for Monterey Jack cheese.
Variations:
- Add diced tomatoes or roasted red peppers to the chorizo and kale mixture for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Serve with a side of guacamole or salsa for dipping.
Tips and tricks:
- Be sure to cook the chorizo until it is crispy to add texture 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 toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of guacamole or salsa for dipping.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapeños for extra flavor.
Pairings:
Pair with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
Serve with a side of Mexican rice or black beans for a complete meal.
Troubleshooting advice:
If the quesadillas are difficult to flip, try using a spatula to hold them together while flipping.
Food safety advice:
Be sure to cook the chorizo to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Chorizo de Pamplona is a type of spicy sausage from the Navarra region of Spain. It is traditionally made with pork and paprika and is known for its bold flavor.
Flavor profiles:
The Chorizo de Pamplona adds a spicy and smoky flavor to the quesadillas, while the kale adds a fresh and earthy flavor.
Serving suggestions:
Serve the quesadillas as an appetizer or as a main course with a side of rice or beans.
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Region: Spanish