Ingredients with Measurements:
- 2 large eggs
- 2 flour tortillas
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
a. Crack the eggs into a bowl and whisk until well beaten.
b. Heat the non-stick skillet over medium heat and add the butter.
c. Once the butter has melted, pour the beaten eggs into the skillet and season with salt and pepper.
d. Cook the eggs, stirring occasionally, until they are set but still moist.
e. Remove the eggs from the skillet and set aside.
f. Place one tortilla in the skillet and sprinkle half of the shredded cheese on top.
g. Add the cooked eggs on top of the cheese.
h. Sprinkle the remaining cheese on top of the eggs.
i. Place the second tortilla on top of the cheese.
j. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortillas are crispy.
k. Remove the quesadilla from the skillet and cut into wedges.
l. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
5. Temperature:
- Medium heat
Serving size:
- 2 servings
Nutritional information:
- Calories: 425
- Fat: 28g
- Carbohydrates: 25g
- Protein: 20g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Monterey Jack, pepper jack, or mozzarella.
- You can also add other ingredients to the quesadilla, such as diced tomatoes, sliced avocado, or cooked bacon.
Variations:
- You can make a breakfast quesadilla by adding cooked bacon or sausage to the eggs.
- You can make a vegetarian quesadilla by omitting the eggs and adding sautéed vegetables, such as bell peppers, onions, and mushrooms.
Tips and tricks:
- Be sure to use a non-stick skillet to prevent the quesadilla from sticking.
- You can use a lid to cover the skillet while cooking the quesadilla to help melt the cheese faster.
- Serve the quesadilla with salsa, sour cream, or guacamole on the side.
Storage instructions:
- You can store any leftover quesadilla in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the quesadilla, place it in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Serve the quesadilla on a plate with a side of salsa and guacamole.
- Garnish with chopped cilantro or green onions.
Garnishes:
- Chopped cilantro
- Green onions
- Salsa
- Guacamole
- Sour cream
Pairings:
- Fresh fruit
- Hash browns
- Breakfast potatoes
- Coffee or tea
Suggested side dishes:
- Black beans
- Spanish rice
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is not crispy enough, cook it for a few more minutes on each side.
- If the cheese is not melting, cover the skillet with a lid to help it melt faster.
Food safety advice:
- Be sure to cook the eggs until they are fully cooked to prevent foodborne illness.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and a variety of fillings.
Flavor profiles:
- The fried egg and cheese quesadilla is savory and cheesy with a crispy texture from the tortillas.
Serving suggestions:
- Serve the quesadilla for breakfast, lunch, or dinner.
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Region: Mexican