Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup kesong puti (Filipino white cheese), crumbled
- 1 large onion, sliced thinly
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoon olive oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the sliced onions and cook until caramelized, stirring occasionally. This should take about 15-20 minutes.
3. Remove the onions from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat.
5. Place a tortilla in the skillet and sprinkle half of the crumbled kesong puti on one half of the tortilla.
6. Add a layer of caramelized onions on top of the cheese.
7. Fold the other half of the tortilla over the cheese and onions.
8. Cook the quesadilla for about 2-3 minutes on each side or until the cheese is melted and the tortilla is crispy.
9. Repeat steps 5-8 for the remaining tortillas and ingredients.
10. Cut each quesadilla into 4 pieces and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 330
Total fat: 19g
Saturated fat: 10g
Cholesterol: 45mg
Sodium: 550mg
Total carbohydrates: 28g
Dietary fiber: 2g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Kesong puti can be substituted with feta cheese or queso blanco.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add sliced bell peppers or mushrooms to the caramelized onions for added flavor and texture.
- Use different types of cheese such as cheddar or mozzarella.
Tips and tricks:
- Make sure to crumble the kesong puti before adding it to the quesadilla for even distribution.
- Use a non-stick skillet to prevent the quesadilla from sticking to the pan.
- If the tortilla is not crispy enough, cook it for a few more minutes on each side.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a non-stick skillet over medium heat for 2-3 minutes on each side or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid for a few minutes to trap the heat and help the cheese melt.
Food safety advice:
- Make sure to cook the onions until they are caramelized and not burnt to prevent any bitter taste.
Food history:
- Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese.
Flavor profiles:
- The kesong puti adds a creamy and slightly tangy flavor to the quesadilla while the caramelized onions add a sweet and savory flavor.
Serving suggestions:
- Serve hot as an appetizer or main dish.
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Region: Philippine