Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup grated Pirotski Kačkavalj cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped green onions
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped orange bell pepper
- 1/2 cup chopped black olives
- 1/2 cup chopped sun-dried tomatoes
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the grated Pirotski Kačkavalj cheese, chopped parsley, green onions, bell peppers, black olives, and sun-dried tomatoes. Season with salt and pepper to taste.
2. Heat a large skillet or griddle over medium-high heat. Brush one side of each tortilla with olive oil.
3. Place one tortilla, oiled side down, on the skillet or griddle. Sprinkle 1/4 of the cheese mixture evenly over the tortilla.
4. Top with another tortilla, oiled side up. Press down gently with a spatula.
5. Cook for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.
6. Carefully flip the quesadilla over and cook for another 2-3 minutes, or until the cheese is melted and the second tortilla is golden brown and crispy.
7. Repeat with the remaining tortillas and cheese mixture.
8. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 21g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 780mg
Carbohydrates: 35g
Fiber: 3g
Sugar: 3g
Protein: 14g
Substitutions for ingredients:
- Pirotski Kačkavalj cheese can be substituted with any other type of cheese that melts well, such as cheddar or mozzarella.
- Parsley can be substituted with cilantro or basil.
- Bell peppers can be substituted with any other type of pepper or vegetable.
- Black olives can be substituted with green olives or capers.
- Sun-dried tomatoes can be substituted with fresh tomatoes or roasted red peppers.
Variations:
- Add cooked chicken or shrimp to the cheese mixture for a protein boost.
- Serve with salsa, guacamole, or sour cream on the side.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be sure to brush the tortillas with olive oil before cooking to ensure they get crispy and golden brown.
- Don't overfill the quesadillas with the cheese mixture, or they will be difficult to flip.
- Use a sharp knife or pizza cutter to cut the quesadillas into wedges.
- Serve immediately for the best flavor and texture.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the quesadillas on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with additional chopped parsley and sliced green onions.
Garnishes:
Chopped parsley, sliced green onions, salsa, guacamole, sour cream
Pairings:
Serve with a crisp green salad or a bowl of soup for a complete meal.
Suggested side dishes:
- Black bean and corn salad
- Grilled vegetables
- Spanish rice
Troubleshooting advice:
- If the quesadillas are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the cheese is not melting, cover the skillet or griddle with a lid to trap the heat and help the cheese melt.
Food safety advice:
- Be sure to wash all vegetables thoroughly before chopping.
- Store leftovers in the refrigerator and consume within 2 days.
Food history:
Pirotski Kačkavalj cheese is a type of cheese from Serbia that is similar to cheddar. It is named after the city of Pirot, where it originated.
Flavor profiles:
Savory, cheesy, slightly tangy
Serving suggestions:
Serve hot as a snack, appetizer, or light meal.
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