Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded queso blanco cheese
- 1 ripe pear, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Lay out tortillas on a flat surface.
3. Sprinkle 1/2 cup of shredded queso blanco cheese on one half of each tortilla.
4. Top cheese with thinly sliced pear, chopped cilantro, and minced jalapeno pepper.
5. Fold tortilla in half to create a quesadilla.
6. Brush both sides of each quesadilla with olive oil.
7. Place quesadillas on the grill or grill pan and cook for 2-3 minutes on each side, or until cheese is melted and tortilla is crispy.
8. Remove from heat and let cool for a minute.
9. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 6-8 minutes
Temperature:
Grill or grill pan at medium-high heat.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 20g
Carbohydrates: 28g
Protein: 12g
Sodium: 500mg
Sugar: 6g
Substitutions for ingredients:
- Queso blanco cheese can be substituted with Monterey Jack cheese.
- Pears can be substituted with thinly sliced apples or peaches.
- Cilantro can be substituted with parsley or basil.
- Jalapeno pepper can be substituted with serrano pepper or red pepper flakes.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado or guacamole for extra creaminess.
Tips and tricks:
- Make sure to thinly slice the pear so it cooks evenly with the cheese.
- Brushing the quesadillas with olive oil helps them crisp up on the grill.
- Don't overstuff the quesadillas or they may fall apart on the grill.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place quesadillas in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Arrange quesadilla quarters on a platter and garnish with additional cilantro and sliced jalapeno peppers.
Garnishes:
Additional cilantro and sliced jalapeno peppers.
Pairings:
Serve with a side of black beans and rice for a complete meal.
Suggested side dishes:
Black beans and rice, corn on the cob, or a side salad.
Troubleshooting advice:
If the quesadillas are falling apart on the grill, try using less filling or securing them with toothpicks.
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:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and Oaxaca cheese.
Flavor profiles:
Savory, cheesy, slightly sweet from the pear, with a kick of heat from the jalapeno pepper.
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Mexican