Ingredients with Measurements:
- 4 hot links, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cups shredded cheddar cheese
- 8 flour tortillas
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
2. Add sliced hot links and cook until browned, about 5 minutes.
3. Remove hot links from skillet and set aside.
4. Add another tablespoon of vegetable oil to the skillet.
5. Add sliced red and green bell peppers and sliced yellow onion to the skillet.
6. Cook until vegetables are tender, about 8 minutes.
7. Remove vegetables from skillet and set aside.
8. In the same skillet, place one flour tortilla.
9. Sprinkle ¼ cup of shredded cheddar cheese on top of the tortilla.
10. Add a few slices of hot link and a few spoonfuls of the cooked vegetables on top of the cheese.
11. Sprinkle another ¼ cup of shredded cheddar cheese on top of the hot links and vegetables.
12. Place another flour tortilla on top of the cheese.
13. Cook until the bottom tortilla is golden brown and the cheese is melted, about 3 minutes.
14. Flip the quesadilla over and cook until the other side is golden brown and the cheese is melted, about 2 minutes.
15. Remove the quesadilla from the skillet and repeat steps 8-14 with the remaining tortillas, cheese, hot links, and vegetables.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 32g
Carbohydrates per serving: 35g
Protein per serving: 27g
Substitutions for ingredients:
- Hot links can be substituted with any type of sausage.
- Cheddar cheese can be substituted with any type of cheese.
Variations:
- Add sliced jalapenos for extra heat.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add diced tomatoes and avocado for a fresh twist.
Tips and tricks:
- Don't overload the quesadilla with too many ingredients, as it will be difficult to flip.
- Use a spatula to press down on the quesadilla while cooking to help melt the cheese.
- Cut the quesadilla into wedges before serving for easier eating.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadilla in a skillet over medium heat and cook until heated through, about 5 minutes.
Presentation ideas:
Serve the quesadillas on a platter with a side of sour cream and salsa.
Garnishes:
Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
Pair with a cold beer or a margarita.
Suggested side dishes:
Serve with a side of Mexican rice and black beans.
Troubleshooting advice:
If the quesadilla is not cooking evenly, lower the heat and cook for a longer period of time.
Food safety advice:
Make sure to cook the hot links and vegetables to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese.
Flavor profiles:
This recipe has a spicy and savory flavor profile.
Serving suggestions:
Serve the quesadillas as a main dish for dinner or as an appetizer for a party.
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