Ingredients with Measurements:
- 2 large flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup sliced mushrooms
- 1/2 cup diced red bell pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup edible flower petals (such as pansies or nasturtiums)
- 2 tablespoons butter
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium heat.
2. Add the mushrooms and red bell pepper to the skillet and sauté until tender, about 5 minutes.
3. Add the green onions and cilantro to the skillet and stir to combine.
4. Remove the skillet from the heat and set aside.
5. Lay one tortilla on a flat surface and sprinkle half of the shredded cheese over the entire surface.
6. Spoon the mushroom mixture over the cheese, leaving a 1/2-inch border around the edge.
7. Sprinkle the edible flower petals over the mushroom mixture.
8. Sprinkle the remaining cheese over the flower petals.
9. Place the second tortilla on top of the cheese and press down lightly.
10. Melt the butter in the skillet over medium heat.
11. Carefully transfer the quesadilla to the skillet and cook until the bottom tortilla is golden brown and crispy, about 3-4 minutes.
12. Carefully flip the quesadilla over with a spatula and cook until the other side is golden brown and crispy, about 3-4 minutes.
13. Remove the quesadilla from the skillet and let it cool for a few minutes before slicing into wedges.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 290
Fat per serving: 20g
Carbohydrates per serving: 18g
Protein per serving: 10g
Substitutions for ingredients:
- Monterey Jack cheese can be substituted with any other type of cheese.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
- Red bell pepper can be substituted with any other type of bell pepper.
- Edible flower petals can be omitted if not available.
Variations:
- Add cooked chicken or shrimp to the mushroom mixture for added protein.
- Substitute the cilantro with parsley or basil for a different flavor.
- Add a dollop of sour cream or guacamole on top of the quesadilla before serving.
Tips and tricks:
- Be sure to leave a 1/2-inch border around the edge of the tortilla when adding the mushroom mixture to prevent it from spilling out while cooking.
- Use a spatula to carefully flip the quesadilla over to prevent it from falling apart.
- Cut the quesadilla into wedges before serving for easy eating.
Storage instructions:
Leftover quesadilla can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadilla in a skillet over medium heat and cook until heated through, about 5 minutes.
Presentation ideas:
Serve the quesadilla on a colorful plate with a side of salsa or hot sauce.
Garnishes:
Garnish with additional chopped cilantro or edible flower petals.
Pairings:
Pair with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the quesadilla is falling apart while cooking, try using less filling or adding an additional tortilla on top to help hold everything together.
- If the tortilla is burning before the cheese is melted, reduce the heat and cook for a longer period of time.
Food safety advice:
- Be sure to wash the mushrooms and vegetables before using.
- Store leftover quesadilla in the refrigerator and consume within 3 days.
Food history:
The quesadilla is a traditional Mexican dish that dates back to the 16th century.
Flavor profiles:
This quesadilla is savory and cheesy with a pop of freshness from the cilantro and edible flower petals.
Serving suggestions:
Serve as a main dish or as an appetizer at a party.
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