Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening
- 2/3 cup warm water
- 1 cup Queso de Benabarre cheese, shredded
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup pickled jalapeños, chopped
Special equipment needed:
- Rolling pin
- Griddle or large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Add the vegetable shortening and mix until the mixture resembles coarse crumbs.
3. Gradually add the warm water and mix until the dough comes together.
4. Knead the dough on a floured surface for 5 minutes.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Flatten each ball with a rolling pin to form a 6-inch circle.
7. In a separate bowl, mix together the Queso de Benabarre cheese, green onions, cilantro, and pickled jalapeños.
8. Spoon 2 tablespoons of the cheese mixture onto one half of each circle.
9. Fold the other half of the circle over the cheese mixture and press the edges together to seal.
10. Heat a griddle or large skillet over medium-high heat.
11. Cook each quesadilla for 2-3 minutes on each side, or until golden brown and the cheese is melted.
12. Serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
8 quesadillas
Nutritional information:
Calories: 250
Fat: 11g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 480mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Queso de Benabarre cheese can be substituted with any melty cheese such as cheddar or Monterey Jack.
- Green onions can be substituted with regular onions or shallots.
- Cilantro can be substituted with parsley or basil.
- Pickled jalapeños can be substituted with fresh jalapeños or any other pickled pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Substitute the cheese mixture with sautéed mushrooms and spinach for a vegetarian option.
- Serve with salsa, guacamole, or sour cream on the side.
Tips and tricks:
- Make sure the griddle or skillet is hot before adding the quesadillas to ensure they cook evenly.
- Don't overfill the quesadillas with the cheese mixture or they may burst open while cooking.
- Use a non-stick skillet or lightly grease the skillet 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:
Reheat the quesadillas in a skillet over medium heat until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, sliced jalapeños, diced tomatoes, and sour cream.
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, corn salad, or a side of chips and salsa.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the quesadillas are sticking to the skillet, add a little more oil or grease the skillet more.
Food safety advice:
Make sure the cheese is fully melted and the quesadillas are cooked through before serving.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. The addition of cheese to the traditional tortilla and filling has made it a favorite among many.
Flavor profiles:
The Queso de Benabarre cheese adds a rich and creamy flavor to the quesadillas, while the green onions, cilantro, and pickled jalapeños add a fresh and spicy kick.
Serving suggestions:
Serve the quesadillas as an appetizer or as a main dish with a side of rice and beans. They also make a great snack or party food.
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Region: Spanish