Ingredients with Measurements:
- 4 large flour tortillas
- 1 poblano pepper, roasted, peeled, seeded, and sliced into thin strips
- 1/2 red onion, sliced into thin strips
- 1 tablespoon olive oil
- 1 cup shredded Oaxaca or Monterey Jack cheese
- Salt and pepper, to taste
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the sliced poblano pepper and red onion to the skillet and cook until softened, about 5-7 minutes. Season with salt and pepper to taste.
3. Remove the skillet from heat and set aside.
4. Preheat a large skillet or griddle over medium-high heat.
5. Place one tortilla on the skillet or griddle and sprinkle half of the shredded cheese on top.
6. Add half of the cooked poblano pepper and onion mixture on top of the cheese.
7. Sprinkle the remaining cheese on top of the poblano pepper and onion mixture.
8. Place another tortilla on top of the cheese and press down gently with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
10. Repeat the process with the remaining tortillas and filling.
11. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the poblano pepper and onion mixture
Medium-high heat for cooking the quesadillas
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 20g
Saturated fat: 9g
Cholesterol: 45mg
Sodium: 550mg
Total carbohydrates: 30g
Dietary fiber: 2g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Poblano pepper can be substituted with bell pepper or jalapeño pepper.
- Oaxaca or Monterey Jack cheese can be substituted with any melting cheese, such as cheddar or mozzarella.
Variations:
- Add cooked chicken or beef to the filling for a heartier quesadilla.
- Add chopped cilantro or green onions to the filling for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- To roast the poblano pepper, place it directly on a gas burner or under the broiler until the skin is charred. Place the pepper in a plastic bag for 10 minutes to steam, then peel off the skin.
- Use a non-stick skillet or griddle to prevent the quesadillas from sticking.
- Serve with salsa, guacamole, or sour cream on the side.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in a skillet over medium heat until heated through, about 2-3 minutes on each side.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
- If the quesadilla is not cooking evenly, adjust the heat or flip the quesadilla more frequently.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure that the cheese is melted and the filling is heated through.
- Store leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas are a traditional Mexican dish that originated in central Mexico. They are typically made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
The quesadillas de rajas con queso have a mild and slightly sweet flavor from the roasted poblano pepper and red onion, combined with the creamy and salty flavor of the melted cheese.
Serving suggestions:
Serve the quesadillas as a main dish or as an appetizer for a party.
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Region: Mexican