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 water
- 1/2 cup Queso de Oropesa cheese, grated
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Large skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.
2. Add the vegetable shortening and mix until the mixture is crumbly.
3. Slowly add the water, mixing until the dough comes together.
4. Knead the dough on a floured surface for 5 minutes.
5. Cover the dough with a damp cloth and let it rest for 30 minutes.
6. In a separate bowl, mix together the Queso de Oropesa cheese, green onions, cilantro, cumin, chili powder, garlic powder, salt, and pepper.
7. Divide the dough into 8 equal parts and roll each part into a ball.
8. On a floured surface, roll out each ball into a thin circle.
9. Spoon 2 tablespoons of the cheese mixture onto one half of the circle.
10. Fold the other half of the circle over the cheese mixture and press the edges together to seal.
11. Repeat with the remaining dough and cheese mixture.
12. Heat the vegetable oil in a large skillet over medium heat.
13. Fry the quesadillas until golden brown on both sides, about 2-3 minutes per side.
14. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 45 minutes
Cooking time: 16 minutes
Temperature:
Medium heat
Serving size:
8 quesadillas
Nutritional information:
Calories per serving: 270
Fat: 14g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 300mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 0g
Protein: 6g
Substitutions for ingredients:
- Queso de Oropesa cheese can be substituted with any other type of cheese.
- Green onions can be substituted with regular onions.
- Cilantro can be substituted with parsley.
Variations:
- Add cooked chicken or beef to the cheese mixture for a meaty version.
- Add diced tomatoes or bell peppers for a veggie version.
Tips and tricks:
- Make sure to seal the edges of the quesadillas well to prevent the cheese from leaking out during frying.
- Use a non-stick skillet to prevent the quesadillas from sticking to the pan.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the 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 side of rice and beans.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more flour.
Food safety advice:
- Make sure to cook the quesadillas until they are golden brown and the cheese is melted.
- Store leftover quesadillas in the refrigerator and consume within 3 days.
Food history:
- Quesadillas originated in Mexico and have been a popular snack and street food for centuries.
Flavor profiles:
- The Queso de Oropesa cheese adds a salty and slightly tangy flavor to the quesadillas, while the green onions and cilantro add a fresh and herbaceous flavor.
Serving suggestions:
- Serve the quesadillas as a snack or appetizer, or as a main dish with a side of rice and beans.
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Region: Mexican