Ingredients with Measurements:
- 4 large flour tortillas
- 8 oz. queso panela cheese, sliced
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- Salt and pepper to taste
- Optional: chopped cilantro for garnish
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Add the sliced mushrooms to the skillet and cook until they are tender and slightly browned.
4. Season the mushroom mixture with salt and pepper to taste.
5. Remove the mushroom mixture from the skillet and set aside.
6. In the same skillet, place one flour tortilla and top it with a layer of sliced queso panela cheese.
7. Add a layer of the mushroom mixture on top of the cheese.
8. Top the mushroom mixture with another layer of sliced queso panela cheese.
9. Place another flour tortilla on top of the cheese layer.
10. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown.
11. Repeat steps 6-10 with the remaining tortillas and ingredients.
12. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 360
Fat: 20g
Carbohydrates: 30g
Protein: 16g
Sodium: 450mg
Substitutions for ingredients:
- Queso panela cheese can be substituted with any other type of cheese, such as cheddar or Monterey jack.
- Mushrooms can be substituted with any other vegetable, such as bell peppers or zucchini.
Variations:
- Add cooked chicken or beef to the quesadilla for extra protein.
- Top the quesadilla with salsa or guacamole for added flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadilla from sticking.
- Don't overfill the quesadilla with ingredients, as it may be difficult to flip.
- Cut the quesadilla into wedges using a pizza cutter for easy serving.
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 the microwave or in a skillet over medium heat until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish the quesadillas with chopped cilantro for added flavor.
Pairings:
Serve the quesadillas 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 difficult to flip, use a spatula to hold the filling in place while flipping.
- If the cheese is not melting, cover the skillet with a lid to help the cheese melt faster.
Food safety advice:
Make sure to cook the quesadilla until the cheese is melted and the tortilla is golden brown to ensure that it is cooked through.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with cheese and a variety of fillings, such as meat, vegetables, and beans.
Flavor profiles:
The queso panela cheese adds a mild, creamy flavor to the quesadilla, while the mushrooms add a savory, earthy flavor.
Serving suggestions:
Serve the quesadillas as an appetizer or as a main dish with a side of Mexican rice and black beans.
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Region: Mexican