Ingredients with Measurements:
- 1 tablespoon olive oil
- 2 cups fresh spinach leaves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup queso blanco cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and chopped
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add spinach, salt, and black pepper to the skillet and cook until spinach is wilted, about 2-3 minutes.
3. Remove spinach from skillet and set aside.
4. Place one tortilla in the skillet and sprinkle with 1/4 cup of queso blanco cheese, 1/4 cup of cheddar cheese, 1/4 of the cooked spinach, 1 tablespoon of red onion, 1 tablespoon of cilantro, and 1/4 of the chopped jalapeño pepper.
5. Top with another tortilla and cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
6. Repeat with remaining tortillas and filling ingredients.
7. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 379
Fat: 20g
Saturated Fat: 9g
Cholesterol: 44mg
Sodium: 838mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Queso blanco cheese can be substituted with Monterey Jack cheese.
- Cheddar cheese can be substituted with any other type of shredded cheese.
- Red onion can be substituted with shallots or green onions.
- Jalapeño pepper can be substituted with any other type of chili pepper.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use whole wheat tortillas for a healthier option.
- Add diced tomatoes or bell peppers for extra flavor.
Tips and tricks:
- Be sure to remove the seeds from the jalapeño pepper to reduce the heat level.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas to prevent them from falling apart.
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 quesadillas in a skillet over medium heat until heated through, about 2-3 minutes per side.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with fresh cilantro and sliced jalapeño peppers.
Garnishes:
Fresh cilantro and sliced jalapeño peppers.
Pairings:
Serve with a side of guacamole and salsa.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the quesadillas are falling apart, try using less filling.
- If the cheese is not melting, try covering the skillet with a lid to trap the heat.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the recipe.
- Cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. They are typically made with tortillas and cheese, but can be filled with a variety of ingredients.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Mexican