Ingredients with Measurements:
- 1 cup of huauzontle, washed and chopped
- 1 cup of spinach, washed and chopped
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 4 tortillas
- 1 cup of shredded cheese
Special equipment needed:
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a skillet, heat the oil over medium heat.
2. Add the onion and garlic and sauté until translucent.
3. Add the huauzontle and spinach and cook until wilted.
4. Season with salt and pepper to taste.
5. Remove from heat and set aside.
6. Heat a griddle or skillet over medium heat.
7. Place a tortilla on the griddle and sprinkle with shredded cheese.
8. Add a spoonful of the huauzontle and spinach mixture on top of the cheese.
9. Top with another tortilla and press down with a spatula.
10. Cook until the cheese is melted and the tortilla is golden brown.
11. Flip the quesadilla and cook until the other side is golden brown and the cheese is melted.
12. Remove from heat and repeat with the remaining tortillas and filling.
13. Cut the quesadillas into wedges and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Huauzontle can be substituted with broccoli or cauliflower.
- Spinach can be substituted with kale or Swiss chard.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Shredded cheese can be substituted with vegan cheese or nutritional yeast.
Variations:
- Add diced tomatoes or bell peppers to the filling for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add cooked chicken or beef to the filling for a meatier option.
Tips and tricks:
- Make sure to press down on the quesadilla with a spatula to help melt the cheese and seal the tortillas together.
- Don't overfill the quesadilla or it will be difficult to flip.
- Use a non-stick skillet or griddle to prevent sticking.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in the microwave or oven until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a dollop of sour cream or guacamole on top.
Garnishes:
- Fresh cilantro or parsley
- Sliced jalapeños
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Salsa
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Cucumber and tomato salad
Troubleshooting advice:
- If the quesadilla is sticking to the skillet or griddle, use a spatula to gently loosen it before flipping.
- If the cheese is not melting, cover the skillet or griddle with a lid to help trap the heat.
Food safety advice:
- Make sure to wash your hands and all ingredients before cooking.
- Cook the quesadilla until the cheese is melted and the tortilla is golden brown to ensure it is fully cooked.
Food history:
- Huauzontle is a traditional Mexican ingredient that has been used in cooking for centuries.
Flavor profiles:
- The huauzontle and spinach filling is savory and slightly bitter, while the melted cheese adds a creamy and salty flavor.
Serving suggestions:
- Serve the quesadillas as a main dish or as an appetizer at a party.
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Region: Mexican