Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup sliced mushrooms
- 1 cup shredded pastirma (Turkish cured beef)
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they are soft and lightly browned.
3. Add the shredded pastirma to the skillet and cook for an additional 2-3 minutes, until it is heated through.
4. Remove the skillet from the heat and stir in the chopped parsley.
5. Place a tortilla on a flat surface and sprinkle 1/4 cup of shredded mozzarella cheese on one half of the tortilla.
6. Spoon 1/4 of the pastirma and mushroom mixture on top of the cheese.
7. Fold the other half of the tortilla over the filling to create a half-moon shape.
8. Repeat steps 5-7 with the remaining tortillas and filling.
9. Heat a large skillet over medium heat.
10. Place one of the quesadillas in the skillet and cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is lightly browned.
11. Repeat with the remaining quesadillas.
12. Cut each quesadilla into 4 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: 380
Fat: 20g
Carbohydrates: 24g
Protein: 25g
Sodium: 800mg
Substitutions for ingredients:
- Any type of cheese can be used instead of mozzarella.
- Beef or chicken can be used instead of pastirma.
- Spinach or bell peppers can be used instead of mushrooms.
Variations:
- Add sliced onions to the mushroom and pastirma mixture for extra flavor.
- Use corn tortillas instead of flour tortillas.
- Add a dollop of sour cream or guacamole on top of the quesadillas before serving.
Tips and Tricks:
- Be sure to cook the mushrooms and pastirma until they are fully heated through.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, or they may be difficult to flip in the skillet.
Storage Instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the quesadillas in a skillet over medium heat and cook for 2-3 minutes on each side, until heated through.
Presentation Ideas:
Serve the quesadillas on a platter with a side of salsa and a sprig of fresh parsley.
Garnishes:
Fresh parsley or cilantro
Pairings:
Serve with a side of Mexican rice or a simple green salad.
Suggested Side Dishes:
Mexican rice, green salad
Troubleshooting Advice:
If the quesadillas are sticking to the skillet, add a little more oil to the pan before cooking.
Food Safety Advice:
Be sure to cook the quesadillas to an internal temperature of 165°F to ensure that they are safe to eat.
Food History:
Quesadillas are a traditional Mexican dish that dates back to the 16th century.
Flavor Profiles:
Savory, salty, cheesy
Serving Suggestions:
Serve as a main dish for lunch or dinner.
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