Ingredients with Measurements:
- 8 flour tortillas
- 1 cup shredded Queso de Fuente Palmera cheese
- 1/2 cup chopped cooked chicken
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced tomato
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced jalapeno pepper
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the red onion, green and red bell peppers, and jalapeno pepper. Cook for 5 minutes or until the vegetables are tender.
3. Add the cooked chicken and tomato to the skillet. Cook for an additional 2 minutes.
4. Remove the skillet from the heat and stir in the chopped cilantro.
5. Lay out the flour tortillas on a flat surface.
6. Divide the Queso de Fuente Palmera cheese evenly among the tortillas, placing it on one half of each tortilla.
7. Spoon the chicken and vegetable mixture on top of the cheese.
8. Fold the tortillas in half, pressing down gently to seal the edges.
9. Heat the skillet over medium heat.
10. Place the quesadillas in the skillet and cook for 2-3 minutes on each side or until the cheese is melted and the tortillas are golden brown.
11. Remove the quesadillas from the skillet and cut each one into four pieces.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 29g
Protein: 18g
Substitutions for ingredients:
- Queso de Fuente Palmera cheese can be substituted with any other type of cheese.
- Cooked chicken can be substituted with cooked beef or pork.
- Red onion can be substituted with white onion.
- Cilantro can be substituted with parsley.
Variations:
- Add black beans or corn to the chicken and vegetable mixture.
- Use different types of cheese, such as cheddar or Monterey Jack.
- Add avocado or guacamole to the quesadillas.
Tips and tricks:
- Be sure to press down gently on the quesadillas to seal the edges before cooking.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Serve with sour cream and salsa on the side.
Storage instructions:
Store any leftover quesadillas 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 5-10 minutes or until heated through.
Presentation ideas:
Arrange the quesadilla pieces on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve with a side of Spanish rice and refried beans.
Suggested side dishes:
Spanish rice and refried beans
Troubleshooting advice:
If the quesadillas are not cooking evenly, adjust the heat as needed.
Food safety advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Queso de Fuente Palmera is a type of cheese that originated in the town of Fuente Palmera in the province of Cordoba, Spain.
Flavor profiles:
The Queso de Fuente Palmera cheese has a mild, slightly tangy flavor that pairs well with the savory chicken and vegetable mixture.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican