Queso de los Pedroches Quesadillas Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup cold water
- 1 cup Queso de los Pedroches cheese, grated
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons vegetable oil

Special Equipment Needed:
- Rolling pin
- Pastry brush
- Large skillet

Step-by-Step Instructions:

1. In a large mixing bowl, whisk together the flour and salt. Add the chilled butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.

2. Gradually add the cold water, stirring with a fork until the dough comes together. Knead the dough on a floured surface until it is smooth and elastic.

3. Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball with a rolling pin to form a 6-inch circle.

4. In a separate mixing bowl, combine the grated Queso de los Pedroches cheese, green onions, cilantro, cumin, chili powder, salt, and pepper.

5. Spoon the cheese mixture onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling and press the edges together to seal.

6. Heat the vegetable oil in a large skillet over medium heat. Cook the quesadillas for 2-3 minutes on each side, or until golden brown and crispy.

7. Serve hot with your favorite toppings, such as salsa, guacamole, or sour cream.


Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
8 quesadillas

Nutritional information:
Calories: 300
Fat: 18g
Saturated Fat: 11g
Cholesterol: 50mg
Sodium: 350mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 0g
Protein: 9g

Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Queso de los Pedroches cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Green onions can be substituted with regular onions or shallots.
- Cilantro can be substituted with parsley or basil.
- Vegetable oil can be substituted with any other type of cooking oil.

Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Substitute the cilantro and cumin with other spices, such as paprika or oregano.
- Add diced tomatoes or bell peppers to the cheese mixture for extra flavor and nutrition.

Tips and Tricks:
- Make sure the butter is chilled before adding it to the flour mixture to ensure a flaky crust.
- Don't overfill the quesadillas or they may burst open while cooking.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent sticking.

Storage Instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the quesadillas in a skillet over medium heat until heated through, or in the microwave for 30 seconds to 1 minute.

Presentation Ideas:
Serve the quesadillas on a platter with a variety of toppings, such as salsa, guacamole, and sour cream. Garnish with fresh cilantro leaves.

Garnishes:
Fresh cilantro leaves, diced tomatoes, sliced jalapenos, lime wedges

Pairings:
Serve with a cold beer or a margarita for a refreshing drink.

Suggested Side Dishes:
Mexican rice, refried beans, or a side salad

Troubleshooting Advice:
- If the dough is too dry, add a little more water until it comes together.
- If the quesadillas are sticking to the skillet, add a little more oil or use a non-stick skillet.

Food Safety Advice:
Make sure the cheese is fully melted and the quesadillas are cooked through before serving.

Food History:
Quesadillas originated in Mexico and are a popular street food. They are typically made with tortillas and filled with cheese, meat, or vegetables.

Flavor Profiles:
Savory, cheesy, slightly spicy

Serving Suggestions:
Serve as an appetizer or a main dish for lunch or dinner.

Related Categories

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Region: Spanish

Taste: Savory, Cheesy, Creamy, Smoky, Tangy