Ingredients with Measurements:
- 2 elephant ears, sliced thinly
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1/4 cup diced jalapeno
- 2 tablespoons olive oil
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the skillet over medium heat.
2. Brush one side of each tortilla with olive oil.
3. Place one tortilla, oiled side down, in the skillet.
4. Sprinkle 1/2 cup of shredded cheese on top of the tortilla.
5. Add a layer of sliced elephant ears, red onion, cilantro, and jalapeno on top of the cheese.
6. Sprinkle another 1/2 cup of shredded cheese on top of the vegetables.
7. Place another tortilla on top of the cheese, oiled side up.
8. Cook the quesadilla for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy.
9. Repeat with the remaining tortillas and ingredients.
10. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 28g
Carbohydrates: 29g
Protein: 20g
Sodium: 700mg
Substitutions for ingredients:
- Elephant ears can be substituted with sliced zucchini or eggplant.
- Cheddar cheese can be substituted with any type of cheese.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
- Jalapeno can be substituted with any type of chili pepper.
Variations:
- Add cooked chicken or beef for a meatier quesadilla.
- Use different types of cheese for a different flavor.
- Add sliced mushrooms or bell peppers for extra vegetables.
Tips and Tricks:
- Be sure to slice the elephant ears thinly so they cook evenly.
- Use a spatula to flip the quesadilla over to prevent the filling from falling out.
- Serve with sour cream or guacamole for dipping.
Storage Instructions:
Leftover quesadillas can be stored 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:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or jalapeno slices.
Garnishes:
Chopped cilantro, jalapeno slices, or sour cream.
Pairings:
Serve with a side of black beans and rice.
Suggested Side Dishes:
Black beans and rice, corn salad, or a green salad.
Troubleshooting Advice:
If the quesadilla is not crispy enough, cook it for a few more minutes on each side.
Food Safety Advice:
Be sure to cook the quesadilla until the cheese is melted and the tortilla is crispy to ensure that it is fully cooked.
Food History:
Quesadillas originated in Mexico and have been a popular dish for centuries.
Flavor Profiles:
Savory, cheesy, and slightly spicy.
Serving Suggestions:
Serve hot as an appetizer or main dish.
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Region: Mexican