Ingredients with Measurements:
- 4 large flour tortillas
- 8 oz. Provolone cheese, shredded
- 1 cup roasted red peppers, sliced
- 2 tbsp. olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium heat.
2. Brush one side of each tortilla with olive oil.
3. Place one tortilla, oiled side down, in the skillet.
4. Sprinkle 1/4 of the shredded Provolone cheese over half of the tortilla.
5. Add 1/4 cup of sliced roasted red peppers on top of the cheese.
6. Fold the tortilla in half and press down with a spatula.
7. Cook for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
8. Repeat with the remaining tortillas and ingredients.
9. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 380
Fat: 22g
Carbohydrates: 28g
Protein: 18g
Sodium: 740mg
Substitutions for ingredients:
- Provolone cheese can be substituted with any other type of cheese such as cheddar, mozzarella, or pepper jack.
- Roasted red peppers can be substituted with fresh red bell peppers.
Variations:
- Add cooked chicken or steak for a meatier quesadilla.
- Add sliced onions or mushrooms for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Be sure to evenly distribute the cheese and roasted red peppers on the tortilla to ensure even melting.
- Use a non-stick skillet to prevent the quesadillas from sticking.
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 in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and sour cream.
Garnishes:
Garnish with chopped fresh cilantro or green onions for added flavor.
Pairings:
Pair with a side of Spanish rice or a simple mixed green salad.
Suggested side dishes:
- Spanish rice
- Mixed green salad
- Black beans
Troubleshooting advice:
- If the cheese is not melting, try covering the skillet with a lid to trap the heat and allow the cheese to melt faster.
- If the tortilla is burning, reduce the heat and cook for a shorter amount of time.
Food safety advice:
- Be sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The Provolone cheese adds a creamy and slightly tangy flavor while the roasted red peppers add a sweet and smoky flavor.
Serving suggestions:
Serve as an appetizer or main dish for lunch or dinner.
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