Ingredients with Measurements:
- 1 can of chopped clams (6.5 oz)
- 4 slices of bacon, cooked and crumbled
- 1/2 cup of shredded Monterey Jack cheese
- 1/2 cup of shredded cheddar cheese
- 4 flour tortillas (10-inch)
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Drain the can of chopped clams and set aside.
2. In a large skillet, cook the bacon until crispy. Remove from the skillet and crumble.
3. In the same skillet, add the chopped clams and cook for 2-3 minutes until heated through.
4. Remove the clams from the skillet and set aside.
5. In a mixing bowl, combine the cooked clams, crumbled bacon, shredded Monterey Jack cheese, shredded cheddar cheese, chopped green onions, and chopped cilantro.
6. Mix well.
7. Place a tortilla on a flat surface and spread 1/4 of the mixture on one half of the tortilla.
8. Fold the other half of the tortilla over the mixture.
9. Repeat with the remaining tortillas and mixture.
10. Heat the skillet over medium heat.
11. Place one quesadilla in the skillet and cook for 2-3 minutes until the cheese is melted and the tortilla is golden brown.
12. Flip the quesadilla over and cook for an additional 2-3 minutes.
13. Remove from the skillet and cut into wedges.
14. Repeat with the remaining quesadillas.
15. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat per serving: 20g
Carbohydrates per serving: 24g
Protein per serving: 21g
Substitutions for ingredients:
- You can use canned or fresh clams.
- You can use any type of cheese you prefer.
- You can use turkey bacon instead of regular bacon.
Variations:
- You can add diced tomatoes or jalapenos to the mixture.
- You can use corn tortillas instead of flour tortillas.
- You can add a dollop of sour cream or guacamole on top of the quesadillas.
Tips and tricks:
- Make sure to drain the clams well to avoid excess liquid in the mixture.
- You can make the mixture ahead of time and store it in the fridge until ready to use.
- Use a non-stick skillet to avoid sticking.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and/or guacamole.
Garnishes:
- Garnish with additional chopped cilantro and green onions.
Pairings:
- Serve with a side of Spanish rice or a salad.
Suggested side dishes:
- Spanish rice
- Salad
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, use a spatula to gently loosen them.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Quesadillas originated in Mexico and are typically made with cheese and a tortilla.
Flavor profiles:
- The combination of clams, bacon, and cheese creates a savory and salty flavor profile.
Serving suggestions:
- Serve as an appetizer or a main dish.
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