Ingredients with Measurements:
- 8 flour tortillas
- 1 cup grated Queso Castellano cheese
- 1 cup cooked and crumbled chorizo
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat a large skillet over medium-high heat.
2. Add the olive oil and swirl to coat the bottom of the skillet.
3. Add the onion and red bell pepper to the skillet and sauté for 3-4 minutes, or until softened.
4. Add the cooked chorizo to the skillet and stir to combine with the onion and red bell pepper. Cook for an additional 2-3 minutes.
5. Remove the skillet from the heat and stir in the chopped cilantro.
6. Lay out the flour tortillas on a flat surface.
7. Sprinkle a generous amount of Queso Castellano cheese on half of each tortilla.
8. Spoon the chorizo mixture on top of the cheese.
9. Fold the tortilla in half and press down gently to seal.
10. Heat the skillet over medium-high heat again.
11. Place the quesadillas in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
12. Remove the quesadillas from the skillet and let them cool for a minute or two before cutting into wedges.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 27g
Saturated Fat: 10g
Cholesterol: 65mg
Sodium: 930mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 3g
Protein: 19g
Substitutions for ingredients:
- Queso Castellano cheese can be substituted with any other type of cheese that melts well, such as cheddar or Monterey Jack.
- Chorizo can be substituted with cooked and crumbled ground beef or turkey.
Variations:
- Add sliced jalapeños or hot sauce for a spicier version.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to cook the chorizo thoroughly before adding it to the quesadillas.
- Don't overfill the quesadillas, or they will be difficult to flip in the skillet.
- Serve with sour cream and 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, place the quesadillas in a skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, sliced jalapeños, hot sauce, sour cream, guacamole.
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
Spanish rice, black beans, corn salad.
Troubleshooting advice:
If the quesadillas are difficult to flip in the skillet, use a spatula to hold down the top of the tortilla while flipping.
Food safety advice:
Make sure to cook the chorizo thoroughly to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and cheese.
Flavor profiles:
Savory, cheesy, spicy.
Serving suggestions:
Serve as an appetizer or main dish.
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Region: Spanish