Ingredients with Measurements:
- 1 pound of machaca (dried beef)
- 1/2 onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups of shredded cheese (cheddar, Monterey Jack, or a blend)
Special equipment needed:
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a skillet, heat the vegetable oil over medium-high heat.
2. Add the diced onion, green bell pepper, red bell pepper, and minced garlic. Sauté until the vegetables are tender.
3. Add the machaca to the skillet and cook until it's heated through.
4. Season with salt and pepper to taste.
5. Remove the machaca mixture from the skillet and set it aside.
6. Wipe the skillet clean with a paper towel.
7. Place a tortilla on the skillet over medium heat.
8. Sprinkle 1/4 cup of shredded cheese on one half of the tortilla.
9. Add a spoonful of the machaca mixture on top of the cheese.
10. Fold the tortilla in half and press it down with a spatula.
11. Cook until the cheese is melted and the tortilla is golden brown on both sides.
12. Repeat with the remaining tortillas, cheese, and machaca mixture.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for the skillet or griddle
Serving size:
- 8 quesadillas
Nutritional information:
- Calories: 360
- Fat: 18g
- Carbohydrates: 28g
- Protein: 23g
Substitutions for ingredients:
- Machaca can be substituted with shredded beef or chicken.
- Any type of bell pepper can be used, or they can be omitted altogether.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add diced tomatoes or jalapeños to the machaca mixture for extra flavor.
- Use different types of cheese, such as pepper jack or queso fresco.
- Serve with salsa, guacamole, or sour cream on top.
Tips and tricks:
- Make sure to press down on the quesadilla with a spatula to help melt the cheese and seal the tortilla.
- If the tortilla is too large for the skillet, fold it in half before placing it on the skillet.
- Leftover machaca mixture can be stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadillas on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Cut the quesadillas into wedges and arrange them on a platter.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of Mexican rice or refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
Troubleshooting advice:
- If the cheese is not melting, turn down the heat and cover the skillet with a lid to trap the heat and help melt the cheese.
Food safety advice:
- Make sure to cook the machaca mixture to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
- Machaca is a traditional Mexican dish made with dried beef that has been rehydrated and cooked with onions, peppers, and spices.
Flavor profiles:
- Savory, salty, and slightly spicy.
Serving suggestions:
- Serve as a main dish or as an appetizer.
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Region: Mexican