Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded Colby cheese
- 1 small onion, diced
- 1 small red bell pepper, diced
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
2. Add the diced onion and red bell pepper to the skillet and cook until they are soft and slightly browned.
3. Remove the onion and pepper mixture from the skillet and set aside.
4. In the same skillet, add the remaining tablespoon of vegetable oil and heat over medium heat.
5. Place one flour tortilla in the skillet and sprinkle 1/2 cup of shredded Colby cheese on top of the tortilla.
6. Add 1/4 of the onion and pepper mixture on top of the cheese.
7. Sprinkle another 1/2 cup of shredded Colby cheese on top of the onion and pepper mixture.
8. Place another flour tortilla on top of the cheese and press down lightly with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
10. Repeat steps 5-9 with the remaining tortillas and ingredients.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 36g
Protein: 20g
Sodium: 700mg
Substitutions for ingredients:
- Cheddar cheese can be substituted for Colby cheese.
- Green bell pepper can be substituted for red bell pepper.
Variations:
- Add cooked chicken or beef to the quesadillas for a heartier meal.
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas.
Tips and tricks:
- Be sure to press down lightly on the quesadilla with a spatula to help the cheese melt evenly.
- Don't overfill the quesadilla with ingredients, as it may be difficult to flip in the skillet.
- Cut the quesadillas into wedges for easy serving.
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 for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapenos, sour cream
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Black bean salad
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortilla is burning before the cheese is melted, reduce the heat to low and cook for a longer period of time.
- If the quesadilla is difficult to flip, use two spatulas to carefully turn it over.
Food safety advice:
- Be sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. Traditionally, they were made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The Colby cheese in these quesadillas provides a mild, creamy flavor that pairs well with the slightly sweet red bell pepper and savory onion.
Serving suggestions:
Serve the quesadillas with a side of Mexican rice and refried beans for a complete meal.
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