Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup cold water
- 1/2 cup Queso de Burgos cheese, crumbled
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped tomatoes
- 1/4 cup chopped jalapeños
- 1/4 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup vegetable oil
Special equipment needed:
- Rolling pin
- Large skillet
Step-by-step instructions:
1. In a large bowl, mix together the flour and salt. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
2. Gradually add the cold water, mixing until the dough comes together. Knead the dough on a floured surface until it becomes smooth and elastic.
3. Divide the dough into 8 equal portions and roll each portion into a ball. Cover with plastic wrap and let rest for 10 minutes.
4. In a separate bowl, mix together the Queso de Burgos cheese, cilantro, green onions, tomatoes, jalapeños, cumin, salt, and pepper.
5. On a floured surface, roll out each ball of dough into a thin circle. Place a spoonful of the cheese mixture onto one half of the circle and fold the other half over to create a half-moon shape. Press the edges together to seal.
6. Heat the vegetable oil in a large skillet over medium-high heat. Cook the quesadillas for 2-3 minutes on each side, until golden brown and crispy.
7. Serve hot with your favorite toppings.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
8 quesadillas
Nutritional information:
Calories: 350
Fat: 21g
Carbohydrates: 31g
Protein: 8g
Substitutions for ingredients:
- Queso de Burgos cheese can be substituted with feta or ricotta cheese.
- Cilantro can be substituted with parsley or basil.
- Green onions can be substituted with regular onions or shallots.
- Tomatoes can be substituted with roasted red peppers or sun-dried tomatoes.
- Jalapeños can be substituted with any other type of chili pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Use different types of cheese, such as cheddar or Monterey Jack, for a different flavor.
- Add black beans or corn to the cheese mixture for a vegetarian option.
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, as it will make them difficult to seal.
- Use a non-stick skillet to prevent sticking.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat quesadillas in a skillet over medium heat until heated through.
Presentation ideas:
Serve quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Garnish with fresh cilantro leaves and a dollop of sour cream.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the quesadillas are not crispy enough, cook them for a few more minutes on each side.
Food safety advice:
Make sure to cook the quesadillas until they are golden brown and crispy to ensure that the cheese is melted and the dough is cooked through.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with a flour tortilla and filled with cheese and other ingredients.
Flavor profiles:
The Queso de Burgos cheese adds a mild, creamy flavor to the quesadillas, while the cilantro, green onions, tomatoes, and jalapeños add a fresh, spicy kick.
Serving suggestions:
Serve quesadillas as an appetizer or main course.
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Region: Spanish