Ingredients with Measurements:
- 4 flour tortillas
- 8 oz. Mallorcan cheese, shredded
- 4 oz. ham, diced
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 jalapeño pepper, seeded and diced
- 2 tbsp. olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tbsp. of olive oil over medium-high heat.
2. Add the diced ham and cook for 2-3 minutes until slightly browned.
3. Remove the ham from the skillet and set aside.
4. In the same skillet, add the remaining 1 tbsp. of olive oil and heat over medium-high heat.
5. Add the diced red onion and jalapeño pepper and cook for 2-3 minutes until softened.
6. Add the shredded Mallorcan cheese to the skillet and stir until melted and combined with the onion and pepper mixture.
7. Add the cooked ham back to the skillet and stir to combine.
8. Remove the skillet from heat and set aside.
9. Place a flour tortilla on a flat surface and spoon 1/4 of the cheese and ham mixture onto one half of the tortilla.
10. Fold the other half of the tortilla over the filling to create a half-moon shape.
11. Repeat with the remaining tortillas and filling.
12. Heat a large skillet over medium-high heat.
13. Place the quesadillas in the skillet and cook for 2-3 minutes on each side until golden brown and crispy.
14. Remove the quesadillas from the skillet and cut into wedges.
15. Serve hot with chopped cilantro on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 27g
Protein: 20g
Sodium: 710mg
Sugar: 2g
Substitutions for ingredients:
- Mallorcan cheese can be substituted with any other type of cheese that melts well, such as cheddar or Monterey Jack.
- Ham can be substituted with cooked chicken or turkey.
Variations:
- Add sliced mushrooms to the cheese and ham mixture for a vegetarian version.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado to the quesadillas for extra creaminess.
Tips and tricks:
- Make sure to use a large skillet so that the quesadillas cook evenly.
- Don't overfill the tortillas with the cheese and ham mixture, or they will be difficult to fold and cook.
- Serve the quesadillas with a side of salsa or guacamole 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 the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro
Pairings:
- Serve with a side of black beans and rice for a complete meal.
- Pair with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
- Black beans and rice
- Grilled corn on the cob
- Mexican street corn salad
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for a few more minutes on each side.
- If the cheese and ham mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure that they are safe to eat.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
Quesadillas are a traditional Mexican dish that originated in the northern region of the country. They are typically made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the quesadillas as an appetizer or a main dish.
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Region: Spanish