Ingredients with Measurements:
- 8 medium flour tortillas
- 2 cups shredded cooked chicken
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced ham
- 1/4 cup diced pickles
- 1/4 cup yellow mustard
- 1/4 cup mayonnaise
- 2 tablespoons butter
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a small bowl, mix together the yellow mustard and mayonnaise. Set aside.
2. Lay out the tortillas on a flat surface.
3. Spread a thin layer of the mustard-mayonnaise mixture on one side of each tortilla.
4. On half of each tortilla, sprinkle a layer of shredded chicken, shredded Monterey Jack cheese, diced ham, and diced pickles.
5. Fold the tortilla in half to create a half-moon shape.
6. Heat a large skillet over medium heat and melt 1 tablespoon of butter.
7. Place two quesadillas in the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
8. Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
9. Cut each quesadilla into 4 wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 520
Fat: 29g
Carbohydrates: 34g
Protein: 29g
Substitutions for ingredients:
- Shredded cooked pork or beef can be used instead of chicken.
- Cheddar cheese can be used instead of Monterey Jack cheese.
- Diced turkey or salami can be used instead of ham.
- Diced jalapeños can be used instead of pickles.
Variations:
- Add a layer of refried beans or black beans to the quesadillas.
- Top the quesadillas with sour cream, guacamole, or salsa.
- Use corn tortillas instead of flour tortillas.
Tips and tricks:
- Make sure to spread the mustard-mayonnaise mixture thinly to avoid making the quesadillas too soggy.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Cut the quesadillas into wedges before serving to make them easier to eat.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley or cilantro
Pairings:
Serve with a side of Spanish rice or a simple green salad.
Suggested side dishes:
Spanish rice or a simple green salad
Troubleshooting advice:
If the quesadillas are too soggy, try spreading the mustard-mayonnaise mixture more thinly or using less filling.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
The medianoche sandwich is a popular Cuban sandwich made with ham, roasted pork, Swiss cheese, pickles, and mustard on sweet bread. This recipe takes inspiration from the medianoche sandwich and transforms it into a quesadilla.
Flavor profiles:
Savory, cheesy, tangy, and slightly sweet.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Mexican