Ingredients with Measurements:
- 8 flour tortillas
- 2 cups shredded Queso Tronchón cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
- 1 jalapeño pepper, seeded and diced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the shredded Queso Tronchón cheese, diced tomatoes, chopped cilantro, diced red onion, jalapeño pepper, salt, and black pepper.
2. Heat a large skillet over medium heat.
3. Brush one side of each tortilla with vegetable oil.
4. Place a tortilla, oil side down, in the skillet.
5. Spoon 1/4 cup of the cheese mixture onto one half of the tortilla.
6. Fold the other half of the tortilla over the cheese mixture.
7. Cook for 2-3 minutes, or until the bottom is golden brown.
8. Flip the quesadilla over and cook for an additional 2-3 minutes, or until the other side is golden brown and the cheese is melted.
9. Repeat with the remaining tortillas and cheese mixture.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 830mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Queso Tronchón cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Diced tomatoes can be substituted with salsa.
- Cilantro can be substituted with parsley or basil.
- Red onion can be substituted with white or yellow onion.
- Jalapeño pepper can be substituted with any other type of chili pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Add sliced avocado or guacamole to the quesadilla before folding it over.
- Serve with sour cream or salsa on the side.
Tips and tricks:
- Make sure to brush the tortillas with oil before cooking to prevent them from sticking to the skillet.
- Use a spatula to press down on the quesadilla while cooking to help melt the cheese.
- Cut the quesadillas into wedges before serving for easier eating.
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 and the cheese is melted.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with additional cilantro and diced tomatoes.
Garnishes:
Cilantro, diced tomatoes, sliced avocado, sour cream, salsa
Pairings:
Serve with a side of Spanish rice and black beans.
Suggested side dishes:
Spanish rice, black beans, corn salad
Troubleshooting advice:
- If the tortillas are sticking to the skillet, make sure to brush them with enough oil before cooking.
- If the cheese is not melting, try covering the skillet with a lid to trap in the heat.
Food safety advice:
Make sure to cook the quesadillas until the cheese is melted and the internal temperature reaches 165°F to ensure they are safe to eat.
Food history:
Quesadillas originated in Mexico and are traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican