Ingredients with Measurements:
- 8 flour tortillas
- 1 cup grated Provolone del Monaco cheese
- 1/2 cup chopped fresh spinach
- 1/4 cup chopped sun-dried tomatoes
- 1/4 cup chopped black olives
- 1/4 cup chopped red onion
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the grated Provolone del Monaco cheese, chopped spinach, sun-dried tomatoes, black olives, red onion, garlic powder, salt, and pepper.
2. Heat a large skillet over medium heat.
3. Brush one side of each tortilla with olive oil.
4. Place one tortilla, oiled side down, in the skillet.
5. Spread a generous amount of the cheese mixture over the tortilla.
6. Top with another tortilla, oiled side up.
7. Cook for 2-3 minutes or until the bottom tortilla is golden brown and the cheese is melted.
8. Carefully flip the quesadilla over and cook for another 2-3 minutes or until the other side is golden brown and the cheese is melted.
9. Remove from the skillet and repeat with the remaining tortillas and cheese mixture.
10. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 6-8 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 22g
Carbohydrates: 35g
Protein: 16g
Substitutions for ingredients:
- Provolone del Monaco cheese can be substituted with any other type of cheese.
- Spinach can be substituted with kale or arugula.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Black olives can be substituted with green olives.
- Red onion can be substituted with white onion.
Variations:
- Add cooked chicken or beef for a meatier quesadilla.
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Use a non-stick skillet to prevent sticking.
- Don't overfill the quesadillas with the cheese mixture to prevent it from spilling out.
- Serve with salsa, guacamole, or sour cream on the side.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Arrange the quesadilla quarters on a platter and garnish with chopped cilantro.
Garnishes:
Chopped cilantro, sliced jalapenos, diced tomatoes
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn salad
Troubleshooting advice:
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
- If the tortillas are burning, reduce the heat and cook for a longer time.
Food safety advice:
- Make sure the cheese is fully melted and the quesadilla is heated through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. They are traditionally made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
Savory, cheesy, tangy, slightly sweet
Serving suggestions:
Serve hot as an appetizer or main dish.
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