Ingredients with Measurements:
- 1 cup of jumiles (dried stink bugs)
- 2 poblano peppers
- 1/2 cup of chopped onion
- 1/2 cup of chopped cilantro
- 2 cups of shredded Oaxaca cheese
- 8 corn tortillas
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- A skillet or griddle
- A blender or food processor (optional)
Step-by-step instructions:
1. Rinse the jumiles in cold water and remove any debris or dirt.
2. In a skillet, toast the jumiles over medium heat for 5-7 minutes or until they become fragrant and crispy. Set aside.
3. Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place the peppers in a plastic bag and let them steam for 10 minutes. Peel off the skin, remove the seeds and chop the flesh into small pieces.
4. In a skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 2-3 minutes or until translucent.
5. Add the chopped poblano peppers and sauté for another 2-3 minutes.
6. Add the toasted jumiles and chopped cilantro to the skillet. Season with salt and pepper to taste. Mix well and remove from heat.
7. Preheat a griddle or skillet over medium-high heat.
8. Place a tortilla on the griddle and sprinkle some shredded Oaxaca cheese on top.
9. Add a spoonful of the jumiles and poblano mixture on top of the cheese.
10. Sprinkle some more cheese on top of the mixture and cover with another tortilla.
11. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortillas are golden brown.
12. Repeat the process with the remaining tortillas and filling.
13. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 10g
Cholesterol: 50mg
Sodium: 500mg
Total carbohydrates: 25g
Dietary fiber: 4g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Jumiles can be substituted with dried shrimp or crickets.
- Oaxaca cheese can be substituted with mozzarella or Monterey Jack cheese.
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
Variations:
- Add some chopped tomatoes or tomatillos to the jumiles and poblano mixture for a tangy flavor.
- Use flour tortillas instead of corn tortillas for a softer texture.
- Add some cooked chicken or beef to the filling for a heartier meal.
Tips and tricks:
- To make the quesadillas easier to flip, use a spatula to hold the filling in place while you turn them over.
- If you don't have a griddle or skillet, you can also cook the quesadillas on a panini press or in a sandwich maker.
- You can also make the jumiles and poblano mixture ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them in a skillet over medium heat and cook for 2-3 minutes on each side or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with some fresh cilantro leaves and lime wedges on the side.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Sliced avocado
- Salsa or hot sauce
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Pico de gallo
Suggested side dishes:
- Grilled corn on the cob
- Cucumber and tomato salad
- Black bean soup
Troubleshooting advice:
- If the quesadillas are too dry, add some more cheese or a spoonful of salsa to the filling.
- If the tortillas are too crispy, reduce the heat and cook them for a shorter time.
Food safety advice:
- Make sure to rinse the jumiles thoroughly before using them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Jumiles are a traditional ingredient in Mexican cuisine, particularly in the states of Oaxaca and Puebla. They are dried stink bugs that are harvested in the wild and used as a seasoning or snack. Poblano peppers are also a staple in Mexican cuisine and are known for their mild flavor and versatility.
Flavor profiles:
The jumiles add a nutty and earthy flavor to the quesadillas, while the poblano peppers provide a mild heat and smoky flavor. The Oaxaca cheese is creamy and slightly tangy, and the tortillas are crispy and slightly sweet.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican