Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup vegetable shortening
- 1/2 cup warm water
- 1/2 pound Queso de Biescas cheese, grated
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped jalapeños
- 1/4 cup sour cream
Special equipment needed:
- Rolling pin
- Griddle or skillet
Step-by-step instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder. Mix well.
2. Add vegetable shortening and mix until the mixture is crumbly.
3. Slowly add warm water and mix until the dough comes together.
4. Knead the dough for 5 minutes until it becomes smooth and elastic.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. On a floured surface, roll each ball into a 6-inch circle.
7. In a separate bowl, mix together grated Queso de Biescas cheese, cilantro, green onions, tomatoes, jalapeños, and sour cream.
8. Spoon the cheese mixture onto one half of each circle, leaving a 1/2-inch border around the edge.
9. Fold the other half of the circle over the cheese mixture and press the edges together to seal.
10. Heat a griddle or skillet over medium-high heat.
11. Cook each quesadilla for 2-3 minutes on each side until golden brown and crispy.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
8 quesadillas
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 28g
Protein: 11g
Substitutions for ingredients:
- Queso de Biescas cheese can be substituted with any other semi-soft cheese.
- Cilantro can be substituted with parsley.
- Green onions can be substituted with regular onions.
- Jalapeños can be substituted with any other chili pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a meatier quesadilla.
- Use different types of cheese for a different flavor.
- Add black beans or corn to the cheese mixture for a vegetarian option.
Tips and tricks:
- Make sure the cheese mixture is evenly distributed on the quesadilla to prevent it from leaking out.
- Use a non-stick griddle or skillet to prevent the quesadillas from sticking.
- Serve with salsa or guacamole for dipping.
Storage instructions:
Quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with chopped cilantro and a dollop of sour cream.
Pairings:
Serve with a cold beer or a margarita.
Suggested side dishes:
Serve with a side of Mexican rice and refried beans.
Troubleshooting advice:
- If the dough is too dry, add more warm water.
- If the quesadillas are sticking to the griddle or skillet, add more oil.
Food safety advice:
Make sure the cheese mixture is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and cheese.
Flavor profiles:
Savory, cheesy, spicy, and tangy.
Serving suggestions:
Serve hot and fresh as an appetizer or main course.
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Region: Spanish