Ingredients with Measurements:
- 1 lb. ground beef
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped tomato
- 1/4 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream
- 1/4 cup salsa
Special equipment needed:
- Large skillet
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large skillet over medium-high heat, cook the ground beef until browned and crumbled.
3. Add the onion, green bell pepper, red bell pepper, yellow bell pepper, tomato, cilantro, cumin, chili powder, garlic powder, salt, and black pepper to the skillet. Stir to combine.
4. Cook for 5-7 minutes, or until the vegetables are tender.
5. Place a tortilla on a baking sheet. Spoon 1/4 cup of the beef mixture onto one half of the tortilla.
6. Sprinkle 1/4 cup of shredded cheddar cheese over the beef mixture.
7. Fold the tortilla in half over the beef and cheese.
8. Repeat with the remaining tortillas, beef mixture, and cheese.
9. Bake the quesadillas for 10-12 minutes, or until the cheese is melted and the tortillas are crispy.
10. Serve the quesadillas with a dollop of sour cream and a spoonful of salsa.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
4 servings
Nutritional information:
Calories per serving: 580
Fat per serving: 32g
Saturated fat per serving: 16g
Cholesterol per serving: 135mg
Sodium per serving: 1050mg
Carbohydrates per serving: 30g
Fiber per serving: 3g
Sugar per serving: 4g
Protein per serving: 43g
Substitutions for ingredients:
- Ground turkey or chicken can be used instead of ground beef.
- Any color of bell pepper can be used.
- Monterey Jack cheese can be used instead of cheddar cheese.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add sliced jalapeños for extra heat.
- Use corn tortillas instead of flour tortillas.
- Add black beans and corn to the beef mixture for a Tex-Mex twist.
Tips and tricks:
- Use a non-stick skillet to prevent the beef mixture from sticking.
- Don't overfill the tortillas, or they will be difficult to fold.
- Use a pizza cutter to slice the quesadillas into wedges for easy serving.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in the oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a bowl of salsa and a dollop of sour cream on top.
Garnishes:
Garnish with chopped fresh cilantro and sliced jalapeños.
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Chips and salsa
Troubleshooting advice:
- If the tortillas are not crispy enough, bake them for an additional 2-3 minutes.
- If the quesadillas are difficult to fold, use less filling.
Food safety advice:
- Cook ground beef to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The Colo-colo Quesadillas are savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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