Ingredients with Measurements:
- 1 cup of lechuguilla leaves, chopped
- 1 cup of shredded cheese
- 4 flour tortillas
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
Step-by-step instructions:
1. Heat the non-stick skillet over medium heat.
2. Add the chopped lechuguilla leaves to the skillet and cook for 2-3 minutes until wilted.
3. Remove the lechuguilla from the skillet and set aside.
4. In the same skillet, add a tablespoon of olive oil and heat it up.
5. Place a flour tortilla in the skillet and sprinkle half of the tortilla with shredded cheese.
6. Add a layer of cooked lechuguilla on top of the cheese.
7. Fold the tortilla in half and press down with a spatula.
8. Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
9. Repeat with the remaining tortillas and ingredients.
10. Cut the quesadillas into wedges and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 250
- Total fat: 12g
- Total carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Lechuguilla can be substituted with spinach or kale.
- Shredded cheese can be substituted with any type of cheese.
Variations:
- Add diced tomatoes or onions to the filling.
- Add cooked chicken or beef to the filling.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the tortillas to prevent them from breaking.
- Serve with salsa or guacamole on the side.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
- Serve 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 or black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
Troubleshooting advice:
- If the tortillas break, use toothpicks to hold them together while cooking.
Food safety advice:
- Make sure the lechuguilla is thoroughly washed before cooking.
Food history:
- Lechuguilla is a plant native to Mexico and is commonly used in traditional Mexican cuisine.
Flavor profiles:
- The lechuguilla adds a slightly bitter and earthy flavor to the quesadillas.
Serving suggestions:
- Serve as an appetizer or as a main dish.
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Region: Mexican