Ingredients with Measurements:
- 4 large flour tortillas
- 4 eggs
- 1/2 cup cooked crab meat
- 1/2 cup cooked shrimp
- 1/4 cup diced red onion
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- 2 tablespoons butter
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. In a large non-stick skillet, melt 1 tablespoon of butter over medium heat.
2. Add the diced red onion, red bell pepper, and green bell pepper to the skillet and sauté for 2-3 minutes until softened.
3. Add the cooked crab meat and shrimp to the skillet and cook for an additional 2-3 minutes until heated through.
4. In a separate bowl, whisk together the eggs and season with salt and pepper to taste.
5. Melt the remaining tablespoon of butter in the skillet and pour in the whisked eggs.
6. Cook the eggs, stirring occasionally, until they are scrambled and fully cooked.
7. Lay out the flour tortillas on a flat surface and divide the scrambled eggs evenly among them.
8. Top the eggs with the seafood and vegetable mixture, followed by the shredded Monterey Jack cheese and chopped cilantro.
9. Fold the tortillas in half to create a quesadilla.
10. Heat a clean non-stick skillet over medium heat and place the quesadillas in the skillet.
11. Cook for 2-3 minutes on each side until the tortillas are golden brown and the cheese is melted.
12. Remove the quesadillas from the skillet and cut into wedges.
13. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 19g
Carbohydrates: 27g
Protein: 23g
Sodium: 670mg
Substitutions for ingredients:
- Cooked chicken or steak can be substituted for the seafood
- Cheddar cheese can be substituted for the Monterey Jack cheese
- Diced tomatoes can be substituted for the bell peppers
Variations:
- Add sliced avocado to the quesadilla before folding
- Top the quesadilla with a dollop of sour cream or salsa
- Use a different type of cheese, such as pepper jack or feta
Tips and tricks:
- Be sure to fully cook the scrambled eggs before adding them to the tortillas
- Use a non-stick skillet to prevent sticking and ensure even cooking
- Don't overfill the tortillas to prevent them from falling apart
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 non-stick skillet over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with additional chopped cilantro and a wedge of lime.
Pairings:
Pair with a side of black beans and rice for a complete meal.
Suggested side dishes:
Black beans and rice, corn on the cob, or a side salad.
Troubleshooting advice:
If the quesadillas are falling apart, try using less filling or securing them with toothpicks before cooking.
Food safety advice:
Be sure to cook the seafood and eggs to the appropriate temperature to prevent foodborne illness.
Food history:
Quesadillas originated in Mexico and are a popular street food in many parts of the country.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve hot as a main dish or appetizer.
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