Ingredients with Measurements:
- 8 oz. queso panela cheese, grated
- 8 flour tortillas
- 1 small onion, diced
- 1 small red bell pepper, diced
- 1 small green bell pepper, diced
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a non-stick skillet, heat the vegetable oil over medium heat.
2. Add the diced onion, red bell pepper, and green bell pepper to the skillet. Cook for 5-7 minutes or until the vegetables are tender.
3. Remove the vegetables from the skillet and set aside.
4. In the same skillet, place one flour tortilla and sprinkle a generous amount of grated queso panela cheese on top.
5. Add a spoonful of the cooked vegetables on top of the cheese.
6. Place another flour tortilla on top of the vegetables and cheese.
7. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortilla is golden brown.
8. Repeat steps 4-7 for the remaining tortillas and ingredients.
9. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Fat per serving: 15g
Carbohydrates per serving: 26g
Protein per serving: 10g
Substitutions for ingredients:
- Queso panela cheese can be substituted with any other type of cheese such as cheddar or Monterey Jack.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add cooked chicken or beef to the quesadillas for a heartier meal.
- Add sliced jalapeños for a spicy kick.
- Top the quesadillas with guacamole or salsa for extra flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with cheese and vegetables to prevent them from falling apart.
- Serve the quesadillas immediately after cooking for the best taste and texture.
Storage instructions:
Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of guacamole and salsa.
Garnishes:
Garnish the quesadillas with chopped cilantro or green onions.
Pairings:
Serve the quesadillas with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the quesadillas are falling apart, use less filling and press down on them with a spatula while cooking.
- If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
- Make sure to cook the vegetables and meat (if using) to the appropriate temperature to prevent foodborne illness.
- Store leftover quesadillas in the refrigerator and consume within 2 days.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. They are traditionally made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
The queso panela cheese adds a mild and creamy flavor to the quesadillas, while the sautéed vegetables add a sweet and savory taste.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican