Ingredients with Measurements:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large skillet
- Spatula
- Griddle or panini press
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small pieces with a spatula.
2. Add diced bell pepper, onion, and garlic to the skillet. Cook until vegetables are softened, about 5 minutes.
3. Add chili powder, cumin, paprika, salt, and pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
4. Preheat a griddle or panini press to medium-high heat.
5. Assemble the quesadillas by placing a tortilla on a flat surface. Sprinkle shredded cheese on one half of the tortilla. Spoon a generous amount of the beef mixture on top of the cheese. Sprinkle with cilantro. Fold the other half of the tortilla over the filling.
6. Place the quesadillas on the griddle or panini press and cook until the cheese is melted and the tortilla is crispy, about 3-4 minutes per side.
7. Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Griddle or panini press: medium-high heat
Serving size:
- Makes 8 quesadillas
- Serving size: 1 quesadilla
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 25g
- Protein: 23g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Cheddar cheese can be substituted with Monterey Jack or pepper jack cheese.
- Fresh cilantro can be substituted with fresh parsley or basil.
Variations:
- Add diced jalapeno peppers for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the beef mixture for added texture and flavor.
Tips and tricks:
- Make sure to cook the beef mixture until it is browned and the vegetables are softened to ensure even cooking in the quesadillas.
- Use a spatula to press down on the quesadillas while cooking to ensure the cheese melts evenly.
- Serve with a side of rice and beans for a complete meal.
Storage instructions:
- 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 preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
- Top with a dollop of sour cream and a sprinkle of chopped cilantro.
Pairings:
- Serve with a side of Spanish rice and black beans for a complete meal.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for an additional minute on each side.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Quesadillas originated in Mexico and have been a popular dish for centuries.
Flavor profiles:
- The Gallant Soldier Quesadillas are savory and slightly spicy with a crispy exterior and gooey melted cheese.
Serving suggestions:
- Serve hot with your favorite toppings, such as sour cream, guacamole, or salsa.
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