Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup sliced mushrooms
- 1 cup grated halumi cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium-high heat.
2. Add the sliced mushrooms and cook for 5-7 minutes, or until they are tender and browned.
3. Remove the mushrooms from the skillet and set aside.
4. In the same skillet, add 1 tablespoon of olive oil and heat over medium-high heat.
5. Place one flour tortilla in the skillet.
6. Sprinkle half of the grated halumi cheese over the tortilla.
7. Add half of the cooked mushrooms, chopped cilantro, and diced red onion on top of the cheese.
8. Sprinkle with salt and pepper to taste.
9. Top with another flour tortilla.
10. Cook for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.
11. Carefully flip the quesadilla over and cook for an additional 2-3 minutes, or until the other side is golden brown and crispy.
12. Remove the quesadilla from the skillet and repeat the process with the remaining ingredients.
13. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 7g
Cholesterol: 35mg
Sodium: 580mg
Total carbohydrates: 25g
Dietary fiber: 2g
Sugar: 2g
Protein: 15g
Substitutions for ingredients:
- Any type of cheese can be used instead of halumi cheese.
- Any type of mushrooms can be used instead of sliced mushrooms.
- Green onions can be used instead of red onions.
Variations:
- Add cooked chicken or beef for a meatier quesadilla.
- Add sliced bell peppers or jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to cook the mushrooms until they are tender and browned for maximum flavor.
- Use a spatula to carefully flip the quesadilla over to prevent the filling from falling out.
- Serve with sour cream, guacamole, or salsa for dipping.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a 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, sour cream, guacamole, salsa
Pairings:
Serve with a side of Spanish rice or a simple salad.
Suggested side dishes:
Spanish rice, black beans, mixed greens salad
Troubleshooting advice:
- If the quesadilla is not crispy enough, cook it for an additional minute on each side.
- If the filling is falling out, use less filling or make sure to fold the tortilla over carefully.
Food safety advice:
Make sure to cook the quesadilla until the cheese is melted and the filling is heated through to prevent any foodborne illnesses.
Food history:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
Savory, cheesy, earthy
Serving suggestions:
Serve hot as an appetizer or main dish.
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Region: Mexican