Ingredients with Measurements:
- 8 flour tortillas
- 2 cups shredded Puzzone Vandercaro cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced red onion
- 1/2 cup diced tomato
- 1 jalapeno pepper, seeded and diced
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat olive oil over medium heat.
2. Place one tortilla in the skillet and sprinkle 1/4 cup of shredded Puzzone Vandercaro cheese on one half of the tortilla.
3. Add 1 tablespoon each of cilantro, red onion, tomato, and jalapeno pepper on top of the cheese.
4. Fold the other half of the tortilla over the filling and press down with a spatula.
5. Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.
6. Repeat with the remaining tortillas and filling ingredients.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 18g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 600mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Puzzone Vandercaro cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Cilantro can be substituted with parsley or basil.
- Red onion can be substituted with white or yellow onion.
- Jalapeno pepper can be substituted with any other type of chili pepper.
Variations:
- Add cooked chicken or beef to the filling for a heartier quesadilla.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn to the filling for a vegetarian option.
Tips and tricks:
- Make sure to evenly distribute the filling ingredients on one half of the tortilla to ensure even cooking.
- Use a spatula to press down on the quesadilla while cooking to help melt the cheese and seal the filling inside.
- Serve with sour cream, guacamole, or salsa on the side for dipping.
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 quesadilla in a skillet over medium heat and cook for 2-3 minutes on each side or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with additional cilantro or diced tomatoes on top.
Pairings:
Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
If the tortilla is not browning evenly, adjust the heat on the skillet and make sure to evenly distribute the filling ingredients.
Food safety advice:
Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
The Puzzone Vandercaro cheese adds a rich and nutty flavor to the quesadillas, while the cilantro, red onion, tomato, and jalapeno pepper add a fresh and spicy kick.
Serving suggestions:
Serve hot with a side of salsa and guacamole for dipping.
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Taste: Savory, Spicy, Cheesy, Tangy, Herbaceous