Ingredients with Measurements:
- 2 cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of salt
- 1/2 cup of cold butter, cut into small cubes
- 1/2 cup of cold water
- 1 cup of grated Queso de Acehúche cheese
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
- 1/4 cup of diced tomatoes
- 1/4 cup of diced red bell pepper
- 1/4 cup of diced green bell pepper
- 1/4 cup of diced yellow onion
- 2 tbsp of vegetable oil
Special Equipment Needed:
- Rolling pin
- Large skillet or griddle
- Spatula
Step-by-Step Instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, and salt.
2. Add the cold butter cubes to the flour mixture and use a pastry cutter or your hands to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the cold water to the flour mixture, stirring with a fork until the dough comes together.
4. Turn the dough out onto a floured surface and knead for 1-2 minutes until smooth.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Use a rolling pin to roll each ball into a thin circle, about 6-8 inches in diameter.
7. In a large skillet or griddle over medium-high heat, add 1 tbsp of vegetable oil.
8. Place one of the rolled-out dough circles onto the skillet and cook for 1-2 minutes on each side until lightly browned.
9. Remove the cooked dough circle from the skillet and repeat with the remaining dough circles, adding more oil to the skillet as needed.
10. In a separate mixing bowl, combine the grated Queso de Acehúche cheese, chopped cilantro, green onions, diced tomatoes, red bell pepper, green bell pepper, and yellow onion.
11. Spoon the cheese mixture onto one half of each cooked dough circle, leaving a small border around the edge.
12. Fold the other half of the dough circle over the cheese mixture to form a half-moon shape.
13. Return the quesadillas to the skillet and cook for 1-2 minutes on each side until the cheese is melted and the dough is crispy and golden brown.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Skillet or griddle over medium-high heat
Serving size:
Makes 8 quesadillas
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 29g
Protein: 10g
Sodium: 540mg
Sugar: 1g
Substitutions for ingredients:
- Queso de Acehúche cheese can be substituted with any other type of melting cheese, such as cheddar or Monterey Jack.
- Cilantro can be substituted with parsley or basil.
- Green onions can be substituted with regular onions or shallots.
- Red and green bell peppers can be substituted with any other type of bell pepper or sweet pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Substitute the vegetable oil with butter or bacon grease for a richer flavor.
- Add a pinch of cumin or chili powder to the cheese mixture for a spicy kick.
Tips and Tricks:
- Make sure the butter is cold when adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the quesadillas with the cheese mixture, or they may burst open while cooking.
- Use a non-stick skillet or griddle to prevent the quesadillas from sticking.
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 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 salsa and guacamole for dipping.
Garnishes:
Garnish with a sprinkle of chopped cilantro or a dollop of sour cream.
Pairings:
Pair with a cold beer or a margarita for a refreshing drink.
Suggested Side Dishes:
Serve with a side of Mexican rice and refried beans for a complete meal.
Troubleshooting Advice:
- If the dough is too dry, add a little more water until it comes together.
- If the quesadillas are sticking to the skillet, add more oil to the pan.
Food Safety Advice:
- Make sure the cheese is fully melted and the dough is cooked through before serving.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food History:
Queso de Acehúche is a Spanish cheese made from raw sheep's milk. It is named after the town of Acehúche in the province of Cáceres, where it has been produced for centuries.
Flavor Profiles:
The Queso de Acehúche cheese has a nutty and slightly tangy flavor, which pairs well with the fresh vegetables and herbs in the quesadillas.
Serving Suggestions:
Serve the quesadillas as an appetizer or a main dish for a casual dinner party or a family meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican