Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups of fresh spinach leaves, chopped
- 1 cup of curd cheese, crumbled
- 1/2 cup of red onion, chopped
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the chopped red onion and sauté for 2-3 minutes until softened.
3. Add the chopped spinach leaves and cook for another 2-3 minutes until wilted.
4. Remove the skillet from the heat and let the spinach mixture cool for a few minutes.
5. In a mixing bowl, combine the crumbled curd cheese, cilantro, and the cooled spinach mixture. Mix well.
6. Season the mixture with salt and pepper to taste.
7. Place a tortilla on a flat surface and spread a generous amount of the spinach and cheese mixture on one half of the tortilla.
8. Fold the other half of the tortilla over the filling to create a half-moon shape.
9. Repeat the process with the remaining tortillas and filling.
10. Heat the skillet or griddle over medium heat.
11. Place the quesadillas on the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
12. Remove the quesadillas from the skillet and let them cool for a few minutes before slicing.
13. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 30g
Protein: 12g
Fiber: 3g
Sugar: 2g
Substitutions for ingredients:
- Curd cheese can be substituted with feta cheese or goat cheese.
- Spinach can be substituted with kale or Swiss chard.
- Red onion can be substituted with shallots or white onion.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced tomatoes or roasted red peppers to the filling for extra flavor.
- Use whole wheat tortillas for a healthier option.
- Add cooked chicken or shrimp to the filling for a protein boost.
Tips and tricks:
- Make sure to cook the quesadillas on medium heat to prevent burning.
- Use a spatula to flip the quesadillas carefully to avoid the filling from spilling out.
- Serve with a dollop of sour cream or guacamole on top.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or oven until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with fresh cilantro leaves and a sprinkle of paprika.
Pairings:
Pair with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Tomato and avocado salad
Troubleshooting advice:
- If the quesadillas are too dry, add a tablespoon of olive oil to the filling mixture.
- If the quesadillas are too soggy, reduce the amount of spinach in the filling.
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 a popular street food.
Flavor profiles:
The quesadillas have a savory and slightly tangy flavor from the curd cheese and cilantro.
Serving suggestions:
Serve the quesadillas as an appetizer or a main dish.
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Region: Mexican