Ingredients with Measurements:
- 8 flour tortillas
- 1 pound sliced pastrami
- 2 cups shredded cheddar cheese
- 1/2 cup diced green onions
- 1/4 cup diced pickled jalapeños
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a small bowl, mix together the mayonnaise and Dijon mustard. Set aside.
2. Lay out the tortillas on a flat surface.
3. On one half of each tortilla, layer the pastrami, shredded cheese, green onions, and pickled jalapeños.
4. Fold the tortilla in half to create a quesadilla.
5. Heat the olive oil in a large skillet over medium heat.
6. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
7. Remove from heat and cut each quesadilla into quarters.
8. Serve with the mayonnaise and Dijon mustard mixture on the side for dipping.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 35g
Carbohydrates: 30g
Protein: 28g
Substitutions for ingredients:
- Instead of pastrami, you can use corned beef or roast beef.
- Instead of cheddar cheese, you can use Monterey Jack or pepper jack cheese.
- Instead of green onions, you can use diced red onions or shallots.
- Instead of pickled jalapeños, you can use fresh jalapeños or diced green chilies.
Variations:
- Add sliced avocado or guacamole to the quesadillas.
- Use different types of cheese, such as feta or blue cheese.
- Add sliced mushrooms or bell peppers to the quesadillas.
Tips and tricks:
- Make sure to use a large skillet so that you can cook multiple quesadillas at once.
- Don't overfill the quesadillas or they will be difficult to flip.
- Serve with a side of salsa or sour cream for extra flavor.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the quesadillas in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the quesadilla quarters on a platter and serve with the dipping sauce in a small bowl in the center.
Garnishes:
Garnish with chopped fresh cilantro or parsley.
Pairings:
Serve with a side of Spanish rice or a mixed green salad.
Suggested side dishes:
- Spanish rice
- Mixed green salad
- Black beans
- Refried beans
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to help trap the heat.
- If the tortilla is burning, reduce the heat and cook for a shorter amount of time.
Food safety advice:
Make sure to cook the quesadillas to an internal temperature of 165°F to ensure that the meat is fully cooked.
Food history:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The pastrami and cheese quesadillas have a savory and slightly spicy flavor from the pastrami and pickled jalapeños.
Serving suggestions:
Serve as an appetizer or as a main dish with a side of Spanish rice or a mixed green salad.
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