Ingredients with Measurements:
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup diced red onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1/4 cup diced jalapeno pepper
- 1/4 cup chopped fresh cilantro
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced red onion, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno pepper to the skillet. Cook for 5-7 minutes or until the vegetables are tender.
3. Remove the vegetables from the skillet and set them aside.
4. Place one flour tortilla in the skillet and sprinkle half of the shredded cheddar cheese on top.
5. Add the cooked and crumbled bacon, sautéed vegetables, and chopped fresh cilantro on top of the cheese.
6. Sprinkle the remaining shredded cheddar cheese on top of the vegetables.
7. Place the second flour tortilla on top of the cheese.
8. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortillas are crispy.
9. Remove the quesadilla from the skillet and let it cool for a few minutes.
10. Cut the quesadilla into wedges and serve.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Total fat: 25g
Saturated fat: 11g
Cholesterol: 57mg
Sodium: 680mg
Total carbohydrates: 24g
Dietary fiber: 2g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Instead of cheddar cheese, you can use any other type of cheese such as Monterey Jack or Pepper Jack.
- If you don't eat bacon, you can use cooked and crumbled sausage or diced ham.
- You can use any combination of bell peppers that you like.
- If you don't like spicy food, you can omit the jalapeno pepper.
Variations:
- You can add sliced mushrooms, diced tomatoes, or black beans to the quesadilla.
- Instead of using flour tortillas, you can use corn tortillas or whole wheat tortillas.
- You can add a dollop of sour cream or guacamole on top of the quesadilla before serving.
Tips and tricks:
- Make sure to cook the vegetables until they are tender but not mushy.
- Use a spatula to flip the quesadilla over to prevent the filling from falling out.
- You can make the quesadilla ahead of time and reheat it in the oven or microwave.
Storage instructions:
- Store the leftover quesadilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadilla, place it on a baking sheet and bake it in the oven at 350°F for 10-15 minutes or until heated through.
- You can also reheat the quesadilla in the microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the quesadilla on a large platter and garnish it with chopped fresh cilantro and diced tomatoes.
Garnishes:
- Chopped fresh cilantro
- Diced tomatoes
- Sour cream
- Guacamole
Pairings:
- Serve the quesadilla with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is too difficult to flip over, you can fold it in half instead.
Food safety advice:
- Make sure to cook the quesadilla until the cheese is melted and the tortillas are crispy to prevent foodborne illness.
Food history:
- Quesadillas originated in Mexico and are traditionally made with corn tortillas and cheese.
Flavor profiles:
- The Money Tree Quesadilla is savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve the quesadilla as a main dish for lunch or dinner.
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