Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded Puzzone cheese
- 1/2 cup chopped cooked chicken
- 1/2 cup diced tomatoes
- 1/4 cup chopped fresh cilantro
- 1/4 cup sliced green onions
- 1/4 cup diced red onion
- 1/4 cup sliced black olives
- 1/4 cup chopped jalapeno peppers
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Place one tortilla in the skillet and sprinkle half of the shredded Puzzone cheese on top.
3. Add half of the chicken, tomatoes, cilantro, green onions, red onion, black olives, and jalapeno peppers on top of the cheese.
4. Sprinkle the remaining cheese on top of the ingredients.
5. Place another tortilla on top of the cheese and press down gently.
6. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
7. Repeat the process with the remaining tortillas and ingredients.
8. Cut the quesadillas 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: 450
Total fat: 25g
Saturated fat: 10g
Cholesterol: 60mg
Sodium: 900mg
Total carbohydrates: 35g
Dietary fiber: 3g
Sugar: 3g
Protein: 20g
Substitutions for ingredients:
- Puzzone cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Cooked chicken can be substituted with cooked beef or shrimp.
- Tomatoes can be substituted with salsa or tomato sauce.
- Cilantro can be substituted with parsley or basil.
- Green onions can be substituted with regular onions.
- Red onion can be substituted with shallots or white onions.
- Black olives can be substituted with green olives or capers.
- Jalapeno peppers can be substituted with any other type of chili pepper.
Variations:
- Add sliced avocado or guacamole to the quesadillas.
- Use corn tortillas instead of flour tortillas.
- Add cooked bacon or ham to the quesadillas.
- Use different types of cheese, such as feta or goat cheese.
- Add grilled vegetables, such as bell peppers or zucchini.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with ingredients, as this can make them difficult to flip.
- Use a spatula to flip the quesadillas carefully.
- Serve the quesadillas with sour cream or salsa on the side.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or sliced jalapeno peppers.
Garnishes:
Chopped cilantro, sliced jalapeno peppers, sour cream, salsa, guacamole.
Pairings:
Serve the quesadillas with a side of Mexican rice or a green salad.
Suggested side dishes:
Mexican rice, green salad, refried beans, corn on the cob.
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add more olive oil.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure the chicken is fully cooked before adding it to the quesadillas.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The Puzzone cheese adds a nutty and slightly sweet flavor to the quesadillas, while the chicken, tomatoes, and jalapeno peppers add a savory and spicy kick.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party.
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Region: Mexican