Ingredients with Measurements:
- 8 flour tortillas
- 2 cups of shredded Queso de El Burgo cheese
- 1/2 cup of diced onions
- 1/2 cup of diced tomatoes
- 1/4 cup of chopped cilantro
- 1 jalapeño pepper, seeded and diced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the shredded Queso de El Burgo cheese, diced onions, diced tomatoes, chopped cilantro, jalapeño pepper, salt, and black pepper. Mix well.
2. Heat a non-stick skillet over medium heat.
3. Brush one side of each tortilla with vegetable oil.
4. Place one tortilla, oiled side down, in the skillet.
5. Spoon about 1/4 cup of the cheese mixture onto one half of the tortilla.
6. Fold the other half of the tortilla over the cheese mixture to create a half-moon shape.
7. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
8. Repeat with the remaining tortillas and cheese mixture.
9. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 24g
Saturated Fat: 12g
Cholesterol: 58mg
Sodium: 721mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Queso de El Burgo cheese can be substituted with any other type of shredded cheese.
- Diced onions can be substituted with sliced green onions.
- Diced tomatoes can be substituted with canned diced tomatoes.
- Jalapeño pepper 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 corn tortillas instead of flour tortillas for a gluten-free option.
- Add sliced avocado or guacamole on top of the quesadillas for added flavor.
Tips and tricks:
- Be sure to brush the tortillas with oil to prevent them from sticking to the skillet.
- Use a spatula to press down on the quesadillas while cooking to help melt the cheese.
- Serve the quesadillas with salsa, sour cream, or hot sauce on the side.
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 quesadilla wedges on a platter and garnish with chopped cilantro and sliced jalapeño peppers.
Garnishes:
Chopped cilantro, sliced jalapeño peppers, salsa, sour cream, hot sauce.
Pairings:
Serve the quesadillas with a side of Spanish rice and black beans.
Suggested side dishes:
Spanish rice, black beans, corn on the cob, salad.
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 tortillas are burning, reduce the heat and cook the quesadillas for a shorter amount of time.
Food safety advice:
Be sure to cook the quesadillas to an internal temperature of 165°F to ensure that the cheese is melted and the filling is heated through.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with tortillas and a variety of fillings, such as cheese, meat, and vegetables.
Flavor profiles:
The Queso de El Burgo cheese adds a rich and creamy flavor to the quesadillas, while the onions, tomatoes, and jalapeño pepper add a spicy and tangy kick.
Serving suggestions:
Serve the quesadillas as an appetizer or a main dish for lunch or dinner.
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Region: Mexican