Ingredients with Measurements:
- 2 cups shredded Flurgönder cheese
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 8 flour tortillas
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the diced onions, bell peppers, and tomatoes to the skillet and sauté for 5 minutes or until softened.
3. Add the shredded Flurgönder cheese and chopped cilantro to the skillet and stir until the cheese is melted and the ingredients are well combined.
4. Remove the skillet from the heat and set aside.
5. Heat a separate skillet over medium heat and add 1 tablespoon of olive oil.
6. Place a flour tortilla in the skillet and spoon 1/4 cup of the cheese mixture onto one half of the tortilla.
7. Fold the other half of the tortilla over the cheese mixture and press down with a spatula.
8. Cook the quesadilla for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.
9. Repeat steps 6-8 with the remaining tortillas and cheese mixture.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 400
- Fat: 20g
- Carbohydrates: 40g
- Protein: 16g
Substitutions for ingredients:
- Flurgönder cheese can be substituted with any other type of cheese.
- Onions, bell peppers, and tomatoes can be substituted with any other vegetables.
Variations:
- Add cooked chicken or beef to the cheese mixture for a meatier quesadilla.
- Add jalapeños or hot sauce for a spicy kick.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the tortillas with cheese mixture to prevent them from bursting open.
- Cut the quesadillas into wedges for easy serving.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a skillet over medium heat for 2-3 minutes on each side or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
- Top the quesadillas with a dollop of sour cream and a sprinkle of chopped cilantro.
Pairings:
- Serve the quesadillas with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the cheese mixture is too thick, add a splash of milk to thin it out.
- If the tortillas are sticking to the skillet, add more oil to the pan.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
- The Flurgönder cheese adds a creamy and slightly tangy flavor to the quesadillas, while the vegetables add a fresh and savory taste.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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