Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup Queijo de Nisa cheese, shredded
- 1 cup chorizo, sliced
- 1/2 cup red onion, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup green bell pepper, sliced
- 1/4 cup cilantro, chopped
- 2 tbsp olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium heat.
2. Add olive oil and swirl to coat the pan.
3. Add sliced chorizo and cook for 2-3 minutes until browned.
4. Add sliced red onion, red bell pepper, and green bell pepper to the skillet. Cook for 3-4 minutes until the vegetables are tender.
5. Remove the skillet from heat and set aside.
6. Place a flour tortilla on a clean surface.
7. Sprinkle shredded Queijo de Nisa cheese on half of the tortilla.
8. Add a spoonful of the chorizo and vegetable mixture on top of the cheese.
9. Sprinkle chopped cilantro on top of the mixture.
10. Fold the tortilla in half, pressing down gently to seal the edges.
11. Repeat steps 6-10 with the remaining tortillas and ingredients.
12. Heat the skillet over medium heat again.
13. Place the folded quesadillas in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
14. Remove from heat and let cool for a minute before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 quesadillas
Nutritional information:
Calories: 420
Fat: 25g
Carbohydrates: 28g
Protein: 20g
Substitutions for ingredients:
- Queijo de Nisa cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Chorizo can be substituted with any other type of sausage, such as Italian sausage or breakfast sausage.
- Red and green bell peppers can be substituted with any other type of bell pepper, or omitted altogether.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado or guacamole on top for a creamy texture.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, or they may burst open while cooking.
- Serve with sour cream and salsa on the side for dipping.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Heat the quesadillas in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
- Cut the quesadillas into wedges and arrange them on a platter.
- Garnish with chopped cilantro and sliced jalapenos.
Garnishes:
- Chopped cilantro
- Sliced jalapenos
- Sour cream
- Salsa
Pairings:
- Serve with a side of Spanish rice and black beans.
- Pair with a cold beer or a margarita.
Suggested side dishes:
- Spanish rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add more oil to the pan.
- If the quesadillas are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
- Make sure the chorizo is cooked through before adding the vegetables to the skillet.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Quesadillas originated in Mexico and are a popular street food.
- Chorizo is a type of sausage that originated in Spain and is commonly used in Mexican cuisine.
Flavor profiles:
- The Queijo de Nisa cheese adds a creamy and slightly tangy flavor to the quesadillas.
- The chorizo adds a smoky and spicy flavor to the dish.
- The vegetables add a sweet and slightly crunchy texture to the quesadillas.
Serving suggestions:
- Serve hot and crispy with a side of sour cream and salsa for dipping.
- Cut into wedges and serve as an appetizer or party snack.
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Region: Portuguese