Ingredients with Measurements:
- 1 cup cooked moth beans
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1/2 tsp cumin powder
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 2 tbsp vegetable oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a non-stick skillet, heat 1 tbsp of vegetable oil over medium heat.
2. Add chopped onions and sauté for 2-3 minutes until they become translucent.
3. Add chopped bell peppers and sauté for another 2-3 minutes.
4. Add cooked moth beans, cumin powder, chili powder, garlic powder, salt, and pepper. Mix well and cook for 5-7 minutes until the mixture is heated through.
5. Remove the skillet from heat and set aside.
6. Place a tortilla on a flat surface and sprinkle 1/4 cup of shredded cheddar cheese on one half of the tortilla.
7. Spoon 1/4 of the moth bean mixture over the cheese.
8. Fold the other half of the tortilla over the filling to create a half-moon shape.
9. Repeat the process with the remaining tortillas and filling.
10. In the same skillet, heat 1 tbsp of vegetable oil over medium heat.
11. Place one quesadilla in the skillet and cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
12. Repeat the process with the remaining quesadillas.
13. 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: 360
Total fat: 20g
Saturated fat: 8g
Cholesterol: 30mg
Sodium: 570mg
Total carbohydrates: 34g
Dietary fiber: 6g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Moth beans can be substituted with black beans or kidney beans.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add chopped jalapeños for a spicier version.
- Add chopped tomatoes for a fresher taste.
- Add chopped cilantro for a Mexican twist.
Tips and tricks:
- Make sure to cook the moth bean mixture thoroughly to avoid any raw taste.
- Use a non-stick skillet to avoid sticking.
- Use a spatula to flip the quesadilla carefully.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of guacamole and salsa.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of Mexican rice or a salad.
Suggested side dishes:
- Mexican rice
- Salad
- Guacamole
- Salsa
Troubleshooting advice:
- If the quesadilla is sticking to the skillet, add more oil to the skillet before cooking.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to create steam.
Food safety advice:
- Make sure to cook the moth bean mixture thoroughly to avoid any foodborne illnesses.
Food history:
- Quesadillas originated in Mexico and have been a popular street food for centuries.
Flavor profiles:
- The moth bean mixture is savory and slightly spicy, while the cheese adds a creamy and salty flavor to the dish.
Serving suggestions:
- Serve the quesadillas as an appetizer or a main dish.
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