Ingredients with Measurements:
- 4 flour tortillas
- 1 cup of grated cheddar cheese
- 1 cup of sliced Pinkel sausage
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/4 cup of chopped fresh cilantro
- 1 tablespoon of 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 diced onion and red bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add the sliced Pinkel sausage to the skillet and cook until browned, about 5 minutes.
4. Remove the skillet from the heat and stir in the chopped cilantro.
5. Heat another large skillet over medium heat.
6. Place one flour tortilla in the skillet and sprinkle 1/4 cup of grated cheddar cheese over half of the tortilla.
7. Spoon 1/4 of the Pinkel sausage mixture over the cheese.
8. Fold the tortilla in half and press down with a spatula.
9. Cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is golden brown.
10. Repeat steps 6-9 with the remaining tortillas and Pinkel sausage mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage instead of Pinkel sausage.
- You can use any type of cheese instead of cheddar cheese.
- You can use any type of tortilla instead of flour tortillas.
Variations:
- Add sliced jalapenos for a spicy kick.
- Add diced tomatoes for a fresh flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be sure to press down on the quesadilla with a spatula while cooking to ensure the cheese melts evenly.
- You can make the Pinkel sausage mixture ahead of time and store it in the refrigerator until ready to use.
- Serve with sour cream and guacamole for dipping.
Storage instructions:
Store any leftover Pinkel and Cheese Quesadillas 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 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the Pinkel and Cheese Quesadillas on a platter with a bowl of sour cream and guacamole for dipping.
Garnishes:
Garnish with chopped fresh cilantro and sliced jalapenos.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the tortilla is burning before the cheese is melted, reduce the heat and cook for a longer time.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and steam the cheese.
Food safety advice:
Be sure to cook the Pinkel sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pinkel sausage is a traditional German sausage made with oats and pork. It is typically served during the winter months in northern Germany.
Flavor profiles:
The Pinkel sausage adds a smoky and savory flavor to the quesadilla, while the cheddar cheese adds a creamy and tangy flavor.
Serving suggestions:
Serve the Pinkel and Cheese Quesadillas as a main dish for dinner or as an appetizer for a party.
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