Ingredients with Measurements:
- 1 lb pejelagarto fillets, cooked and shredded
- 2 cups shredded Oaxaca cheese
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 1 jalapeno pepper, seeded and chopped
- 8 flour tortillas
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chopped onion and jalapeno pepper and sauté until the onion is translucent.
3. Add the shredded pejelagarto fillets to the skillet and stir to combine with the onion and jalapeno pepper. Cook for 5 minutes.
4. Add the chopped cilantro to the skillet and stir to combine.
5. Remove the skillet from the heat and set aside.
6. Place a flour tortilla on a flat surface and sprinkle 1/4 cup of shredded Oaxaca cheese on one half of the tortilla.
7. Spoon 1/4 cup of the pejelagarto mixture on top of the cheese.
8. Fold the tortilla in half to create a half-moon shape.
9. Repeat steps 6-8 with the remaining tortillas and filling.
10. Heat a large skillet over medium heat.
11. 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.
12. Remove the quesadillas from the skillet and cut into wedges.
13. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 24g
Carbohydrates: 33g
Protein: 27g
Substitutions for ingredients:
- Pejelagarto fillets can be substituted with any firm white fish, such as tilapia or cod.
- Oaxaca cheese can be substituted with any other melting cheese, such as Monterey Jack or cheddar.
Variations:
- Add diced tomatoes or bell peppers to the pejelagarto mixture for extra flavor and color.
- Serve with guacamole or salsa on the side for dipping.
Tips and tricks:
- Be sure to cook the pejelagarto fillets thoroughly before shredding to ensure they are fully cooked.
- 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 on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro and sliced jalapeno peppers.
Garnishes:
Chopped cilantro, sliced jalapeno peppers
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans
Troubleshooting advice:
If the quesadillas are sticking to the skillet, try using a non-stick skillet or adding more oil to the pan.
Food safety advice:
Be sure to cook the pejelagarto fillets thoroughly to prevent foodborne illness.
Food history:
Pejelagarto is a type of freshwater fish found in Mexico and Central America. It is a popular ingredient in traditional Mexican cuisine.
Flavor profiles:
The pejelagarto has a mild, slightly sweet flavor that pairs well with the spicy jalapeno pepper and tangy Oaxaca cheese.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican