Ingredients with Measurements:
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup dillegrout (finely chopped dill and parsley mixed)
- 1 tablespoon olive oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat a non-stick skillet over medium heat.
2. Place one flour tortilla in the skillet and sprinkle half of the shredded cheddar cheese on top.
3. Sprinkle half of the dillegrout on top of the cheese.
4. Place the second flour tortilla on top of the cheese and dillegrout.
5. Drizzle olive oil around the edges of the tortilla.
6. Cook for 2-3 minutes or until the bottom tortilla is golden brown.
7. Carefully flip the quesadilla over with a spatula and cook for an additional 2-3 minutes or until the cheese is melted and the tortilla is golden brown.
8. Remove from heat and let cool for 1-2 minutes.
9. Cut into wedges and serve.
Time:
Preparation time: 5 minutes
Cooking time: 5-6 minutes
Temperature:
Medium heat
Serving size:
2 servings
Nutritional information:
Calories: 420
Fat: 27g
Carbohydrates: 27g
Protein: 17g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any type of shredded cheese.
- Instead of dillegrout, you can use any type of herb or seasoning.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Add sliced tomatoes or bell peppers for extra flavor and nutrition.
Tips and tricks:
- Be careful when flipping the quesadilla to avoid spilling the cheese and dillegrout.
- Use a non-stick skillet for easy flipping and cleaning.
- Serve with salsa, guacamole, or sour cream for dipping.
Storage instructions:
Store leftover quesadilla in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve on a colorful plate with a side of salsa and guacamole.
Garnishes:
Garnish with fresh dill or parsley.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Black bean and corn salad
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
- If the tortilla is burning, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure the cheese is fully melted and the quesadilla is heated through before serving.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
The dillegrout adds a fresh and herbaceous flavor to the cheesy quesadilla.
Serving suggestions:
Serve as a quick and easy lunch or dinner.
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Region: Mexican