Ingredients with Measurements:
- 1 cup Queso de Urbiés cheese, grated
- 8 flour tortillas
- 1/2 cup cooked and shredded chicken
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced tomato
- 2 tablespoons chopped cilantro
- 1 tablespoon olive oil
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a non-stick skillet, heat olive oil over medium heat.
2. Add diced onion and bell pepper, and sauté for 2-3 minutes until they start to soften.
3. Add shredded chicken and diced tomato to the skillet, and cook for another 2-3 minutes.
4. Add chopped cilantro to the skillet, and season with salt and pepper to taste.
5. Remove the skillet from heat, and set aside.
6. On a separate non-stick skillet, heat one flour tortilla over medium heat.
7. Sprinkle 1/4 cup of grated Queso de Urbiés cheese on one half of the tortilla.
8. Spoon 1/4 cup of the chicken and vegetable mixture on top of the cheese.
9. Fold the other half of the tortilla over the filling, and press down gently with a spatula.
10. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
11. Repeat steps 6-10 with the remaining tortillas and filling.
12. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 15g
- Saturated fat: 6g
- Cholesterol: 45mg
- Sodium: 480mg
- Total carbohydrates: 28g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 18g
Substitutions for ingredients:
- Queso de Urbiés cheese can be substituted with any other melting cheese, such as cheddar or Monterey Jack.
- Cooked and shredded chicken can be substituted with cooked and shredded beef or pork.
- Diced onion, bell pepper, and tomato can be substituted with any other vegetables of your choice.
Variations:
- Add sliced jalapeños or hot sauce for a spicy kick.
- Substitute the chicken with cooked and crumbled chorizo for a different flavor.
- Add black beans or corn to the filling for extra texture and flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the tortillas, or they will be difficult to fold and cook.
- Press down gently with a spatula while cooking to help the cheese melt and the tortilla crisp up.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a non-stick skillet over medium heat for 2-3 minutes on each side, or until heated through.
Presentation ideas:
- Cut the quesadillas into wedges and arrange them on a platter.
- Garnish with chopped cilantro and diced tomato.
Garnishes:
- Chopped cilantro
- Diced tomato
- Sliced jalapeños
- Hot sauce
Pairings:
- Guacamole
- Salsa
- Sour cream
Suggested side dishes:
- Spanish rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the tortillas are sticking to the skillet, add a little more oil to the pan.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to create steam.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F before using it in the recipe.
- Store leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
- Queso de Urbiés is a Spanish cheese made from cow's milk in the Asturias region of Spain.
Flavor profiles:
- Queso de Urbiés cheese has a nutty and slightly sweet flavor.
- The chicken and vegetable filling is savory and slightly spicy.
Serving suggestions:
- Serve the quesadillas as an appetizer or a main dish.
- Pair with a cold beer or a margarita.
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Region: Mexican