Queso de Afuega el Pitu and Chorizo Quesadillas Recipe

Ingredients with Measurements:
- 8 flour tortillas
- 1 cup of Queso de Afuega el Pitu cheese, grated
- 1 cup of chorizo, cooked and crumbled
- 1/2 cup of red onion, chopped
- 1/2 cup of cilantro, chopped
- 1/2 cup of sour cream
- 1/4 cup of lime juice
- Salt and pepper to taste
- Olive oil for cooking

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:

1. In a small bowl, mix together the sour cream, lime juice, salt, and pepper. Set aside.
2. Heat a large skillet over medium-high heat.
3. Brush one side of each tortilla with olive oil.
4. Place a tortilla, oiled side down, in the skillet.
5. Sprinkle 1/4 cup of grated Queso de Afuega el Pitu cheese on one half of the tortilla.
6. Add 1/4 cup of cooked chorizo, 1 tablespoon of chopped red onion, and 1 tablespoon of chopped cilantro on top of the cheese.
7. Fold the tortilla in half and press down with a spatula.
8. Cook for 2-3 minutes on each side or until the tortilla is golden brown and the cheese is melted.
9. Repeat with the remaining tortillas and ingredients.
10. Serve hot with the sour cream and lime sauce on the side.


Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 36g
Protein: 20g
Sodium: 900mg

Substitutions for ingredients:
- Queso de Afuega el Pitu cheese can be substituted with any other soft, crumbly cheese such as feta or goat cheese.
- Chorizo can be substituted with any other spicy sausage such as andouille or hot Italian sausage.
- Red onion can be substituted with any other type of onion or omitted altogether.
- Cilantro can be substituted with parsley or omitted altogether.

Variations:
- Add sliced jalapeños or diced tomatoes for extra flavor and spice.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or refried beans for a vegetarian option.

Tips and tricks:
- Be careful not to overfill the quesadillas as they may become difficult to fold and cook.
- Use a non-stick skillet for easier cooking and clean-up.
- Keep the sour cream and lime sauce chilled until ready to serve.

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:
Arrange the quesadillas on a platter and garnish with additional chopped cilantro and lime wedges.

Garnishes:
Chopped cilantro and lime wedges

Pairings:
Serve with a side of Spanish rice and black beans for a complete meal.

Suggested side dishes:
Spanish rice and black beans

Troubleshooting advice:
- If the cheese is not melting, try covering the skillet with a lid to trap the heat and melt the cheese faster.
- If the tortilla is burning before the cheese is melted, reduce the heat and cook for a longer time.

Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the quesadillas.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Queso de Afuega el Pitu is a traditional cheese from Asturias, Spain. It is made from cow's milk and has a crumbly texture and tangy flavor.

Flavor profiles:
Savory, spicy, tangy

Serving suggestions:
Serve hot with the sour cream and lime sauce on the side.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Spanish

Taste: Savory, Spicy, Cheesy, Tangy