Ingredients with Measurements:
- 2 poblano peppers, roasted, peeled, seeded, and sliced into thin strips
- 1 onion, sliced
- 1 tablespoon vegetable oil
- 1/2 cup Mexican crema
- 1/2 cup shredded Oaxaca cheese
- 8 corn tortillas
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat the oil in a non-stick skillet over medium-high heat.
2. Add the sliced onion and poblano peppers to the skillet and sauté until the onions are translucent and the peppers are tender.
3. Add the Mexican crema to the skillet and stir until it is fully incorporated with the peppers and onions.
4. Add the shredded Oaxaca cheese to the skillet and stir until it has melted and combined with the other ingredients.
5. Season with salt and pepper to taste.
6. Remove the skillet from the heat and set aside.
7. Heat a non-stick skillet over medium-high heat.
8. Place a corn tortilla in the skillet and spoon a generous amount of the pepper and cheese mixture onto one half of the tortilla.
9. Fold the other half of the tortilla over the filling to create a half-moon shape.
10. Cook the quesadilla for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
11. Repeat with the remaining tortillas and filling.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 290
Fat: 17g
Carbohydrates: 25g
Protein: 8g
Sodium: 220mg
Substitutions for ingredients:
- Poblano peppers can be substituted with green bell peppers or Anaheim peppers.
- Mexican crema can be substituted with sour cream or Greek yogurt.
- Oaxaca cheese can be substituted with Monterey Jack cheese or Chihuahua cheese.
Variations:
- Add cooked chicken or beef to the filling for a heartier meal.
- Top the quesadillas with fresh cilantro or diced tomatoes for added flavor and color.
Tips and tricks:
- To roast the poblano peppers, place them directly on a gas burner or under the broiler until the skin is charred and blistered. Then, place them in a plastic bag for 10 minutes to steam, which will make it easier to peel off the skin.
- Use a non-stick skillet to prevent the quesadillas from sticking and to ensure even cooking.
- Cut the quesadillas into wedges before serving for easier eating.
Storage instructions:
Leftover quesadillas can be stored 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 until warmed through.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with fresh cilantro or diced tomatoes.
Garnishes:
Fresh cilantro or diced tomatoes
Pairings:
Serve the quesadillas with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice and refried beans
Troubleshooting advice:
- If the quesadillas are not crispy enough, increase the heat and cook for a few more minutes on each side.
- If the filling is too runny, cook it for a few more minutes to thicken it up.
Food safety advice:
Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Rajas con crema is a traditional Mexican dish that originated in the state of Puebla. It is typically made with roasted poblano peppers, onions, and Mexican crema.
Flavor profiles:
Creamy, slightly spicy, and savory
Serving suggestions:
Serve the quesadillas as a main course for lunch or dinner.
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Region: Mexican