Queso de Mano and Spinach Quesadillas Recipe

Ingredients with Measurements:
- 8 flour tortillas
- 2 cups of Queso de Mano cheese, shredded
- 2 cups of fresh spinach, chopped
- 1/2 cup of red onion, diced
- 1/4 cup of cilantro, chopped
- 1/2 tsp of ground cumin
- 1/2 tsp of chili powder
- Salt and pepper to taste
- 2 tbsp of vegetable oil

Special Equipment Needed:
- Large skillet
- Spatula

Step-by-Step Instructions:

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the red onion and cook until softened, about 3 minutes.
3. Add the spinach and cook until wilted, about 2 minutes.
4. Add the cumin, chili powder, salt, and pepper to the skillet and stir to combine.
5. Remove the skillet from the heat and set aside.
6. On a clean surface, lay out the flour tortillas.
7. Sprinkle the shredded Queso de Mano cheese evenly over each tortilla.
8. Spoon the spinach and onion mixture over half of each tortilla.
9. Sprinkle cilantro over the spinach mixture.
10. Fold the tortilla in half over the spinach mixture.
11. Heat the skillet over medium heat.
12. Place the folded tortillas in the skillet and cook until the cheese is melted and the tortillas are golden brown, about 2-3 minutes per side.
13. Remove the quesadillas from the skillet and cut into wedges.
14. 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 per serving: 18g
Carbohydrates per serving: 32g
Protein per serving: 14g

Substitutions for ingredients:
- Queso de Mano cheese can be substituted with any other type of cheese.
- Spinach can be substituted with kale or Swiss chard.
- Red onion can be substituted with white or yellow onion.

Variations:
- Add cooked chicken or beef to the quesadillas for a heartier meal.
- Substitute the cilantro with parsley or basil.
- Add sliced jalapeños or hot sauce for a spicy kick.

Tips and Tricks:
- Be sure to use a non-stick skillet to prevent the quesadillas from sticking.
- Use a spatula to flip the quesadillas in the skillet.
- Don't overfill the tortillas with the spinach mixture to prevent them from falling apart.

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 skillet over medium heat until heated through, about 2-3 minutes per side.

Presentation Ideas:
- Serve the quesadillas on a platter with a side of guacamole and salsa.
- Garnish with additional cilantro or sliced avocado.

Garnishes:
- Cilantro
- Sliced avocado
- Salsa
- Guacamole

Pairings:
- Mexican rice
- Refried beans
- Corn on the cob

Suggested Side Dishes:
- Black bean salad
- Grilled vegetables
- Chips and salsa

Troubleshooting Advice:
- If the quesadillas are falling apart, try using less filling or use toothpicks to hold them together while cooking.

Food Safety Advice:
- Be sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.

Food History:
- Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese and other ingredients.

Flavor Profiles:
- The Queso de Mano cheese adds a nutty and slightly sweet flavor to the quesadillas, while the spinach and spices add a savory and slightly spicy flavor.

Serving Suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Mexican

Taste: Savory, Cheesy, Tangy, Spicy, Creamy, Nutty