Ingredients with Measurements:
- 2 cups of gazpacho soup
- 1 cup of shredded cheddar cheese
- 4 large flour tortillas
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of diced red onion
- 1/4 cup of diced cucumber
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced yellow bell pepper
- 1/4 cup of diced green bell pepper
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. In a large bowl, mix together the gazpacho soup, cilantro, red onion, cucumber, red bell pepper, yellow bell pepper, and green bell pepper. Season with salt and pepper to taste.
2. Heat a non-stick skillet over medium-high heat.
3. Place a tortilla in the skillet and sprinkle a quarter of the shredded cheddar cheese over half of the tortilla.
4. Spoon a quarter of the gazpacho mixture over the cheese.
5. Fold the tortilla in half and press down lightly with a spatula.
6. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
7. Repeat with the remaining tortillas and gazpacho mixture.
8. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 810mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 6g
Protein: 14g
Substitutions for ingredients:
- Any type of cheese can be used instead of cheddar cheese.
- Any type of bell pepper can be used instead of red, yellow, and green bell peppers.
Variations:
- Add cooked chicken or shrimp to the gazpacho mixture for a protein boost.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add diced avocado to the gazpacho mixture for a creamy texture.
Tips and tricks:
- Make sure to use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with the gazpacho mixture to prevent them from becoming soggy.
- Serve with a dollop of sour cream or guacamole for added flavor.
Storage instructions:
Store any leftover gazpacho quesadillas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the quesadillas in a non-stick skillet over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
Spanish rice and black beans
Troubleshooting advice:
If the quesadillas are sticking to the skillet, try using a little bit of oil or cooking spray.
Food safety advice:
Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Gazpacho is a cold soup that originated in Spain and is typically made with tomatoes, cucumbers, peppers, onions, and garlic.
Flavor profiles:
The gazpacho mixture is tangy and refreshing, while the melted cheddar cheese adds a creamy and savory element to the quesadillas.
Serving suggestions:
Serve the gazpacho quesadillas as a light lunch or dinner option. They also make a great appetizer for a summer party.
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Region: Spanish