Ingredients with Measurements:
- 4 large flour tortillas
- 8 oz. Idiazábal cheese, grated
- 1 cup roasted red peppers, sliced
- 2 tbsp. olive oil
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. Preheat a large skillet or griddle over medium heat.
2. Lay out one tortilla and sprinkle half of the grated Idiazábal cheese on one half of the tortilla.
3. Add a layer of sliced roasted red peppers on top of the cheese.
4. Sprinkle the remaining cheese on top of the peppers.
5. Fold the tortilla in half to create a quesadilla.
6. Brush the top of the quesadilla with olive oil.
7. Place the quesadilla in the skillet or griddle, oiled side down.
8. Brush the top of the quesadilla with olive oil.
9. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
10. Remove from heat and cut into wedges.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 900mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Idiazábal cheese can be substituted with Manchego or any other hard, aged cheese.
- Roasted red peppers can be substituted with sautéed onions or mushrooms.
Variations:
- Add cooked chicken or steak for a heartier quesadilla.
- Add chopped fresh herbs, such as cilantro or parsley, for added flavor.
Tips and tricks:
- Use a non-stick skillet or griddle to prevent sticking.
- Don't overfill the quesadilla, as it will be difficult to flip and may fall apart.
- Serve with a dollop of sour cream or guacamole on top.
Storage instructions:
Store any leftover quesadillas 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 for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadilla on a colorful plate with a side of salsa and sour cream.
Garnishes:
Garnish with chopped fresh herbs, such as cilantro or parsley.
Pairings:
Pair with a crisp green salad or a side of rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is sticking to the skillet, use a spatula to gently loosen it from the bottom before flipping.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and help the cheese melt.
Food safety advice:
Make sure to cook the quesadilla until the cheese is melted and the tortilla is crispy to ensure that it is fully cooked.
Food history:
Quesadillas originated in Mexico and are typically made with a corn tortilla and filled with cheese and other ingredients.
Flavor profiles:
The Idiazábal cheese adds a smoky, nutty flavor to the quesadilla, while the roasted red peppers add a sweet and slightly tangy flavor.
Serving suggestions:
Serve the quesadilla as a main dish for lunch or dinner, or cut into smaller pieces for a party appetizer.
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Region: Spanish