Ingredients with Measurements:
- 1 cup pinole
- 1/2 cup water
- 1/2 teaspoon salt
- 8 flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 tablespoons vegetable oil
Special equipment needed:
- Skillet or griddle
- Spatula
Step-by-step instructions:
1. In a small bowl, mix together the pinole, water, and salt until a thick paste forms.
2. Heat a skillet or griddle over medium heat.
3. Spread a thin layer of the pinole paste onto one side of a tortilla.
4. Sprinkle 1/4 cup of shredded cheese on top of the pinole paste.
5. Place another tortilla on top to make a quesadilla.
6. Repeat with remaining tortillas, pinole paste, and cheese.
7. Brush the skillet or griddle with vegetable oil.
8. Cook each quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortillas are golden brown.
9. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Total fat: 19g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 800mg
Total carbohydrates: 38g
Dietary fiber: 3g
Sugar: 1g
Protein: 16g
Substitutions for ingredients:
- Pinole can be substituted with masa harina or cornmeal.
- Water can be substituted with milk or broth.
- Shredded cheese can be substituted with crumbled queso fresco or cotija cheese.
Variations:
- Add cooked chicken or beef to the quesadillas for a heartier meal.
- Add diced tomatoes, onions, or peppers for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure the pinole paste is spread evenly on the tortillas to prevent the quesadillas from falling apart.
- Use a non-stick skillet or griddle to prevent the quesadillas from sticking.
- Serve with salsa, guacamole, or sour cream for dipping.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in the microwave or oven until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or sliced jalapenos.
Garnishes:
Chopped cilantro, sliced jalapenos, salsa, guacamole, or sour cream.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
- If the quesadillas are falling apart, try spreading a thinner layer of pinole paste on the tortillas.
- If the cheese is not melting, try covering the skillet or griddle with a lid to trap the heat.
Food safety advice:
Make sure the pinole paste is cooked thoroughly to prevent any foodborne illnesses.
Food history:
Pinole is a traditional Mexican ingredient made from ground corn that has been toasted and ground into a fine powder. It has been used for centuries as a source of energy and nutrition.
Flavor profiles:
The pinole adds a nutty, earthy flavor to the quesadillas, while the cheese provides a creamy, salty contrast.
Serving suggestions:
Serve these pinole and cheese quesadillas as a quick and easy lunch or dinner option. They are also great for parties and gatherings.
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Region: Mexican