Ingredients with Measurements:
- 2 cups of cooked and shredded chicken
- 1 cup of grated Ramontchi cheese
- 1/2 cup of chopped green onions
- 1/4 cup of chopped fresh cilantro
- 8 flour tortillas
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the cooked chicken, Ramontchi cheese, green onions, and cilantro.
2. Heat a large skillet or griddle over medium-high heat.
3. Brush one side of each tortilla with vegetable oil.
4. Place four tortillas, oiled side down, on the skillet or griddle.
5. Spoon the chicken and cheese mixture evenly onto each tortilla.
6. Top each tortilla with another tortilla, oiled side up.
7. Cook the quesadillas for 2-3 minutes on each side, or until the tortillas are golden brown and the cheese is melted.
8. Remove the quesadillas from the skillet or griddle and let them cool for a few minutes.
9. Cut the quesadillas into wedges and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 36g
- Protein: 28g
Substitutions for ingredients:
- Cooked and shredded pork or beef can be used instead of chicken.
- Monterey Jack or cheddar cheese can be used instead of Ramontchi cheese.
- Red onions can be used instead of green onions.
- Parsley can be used instead of cilantro.
Variations:
- Add sliced jalapenos or diced tomatoes to the chicken and cheese mixture for extra flavor.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Serve the quesadillas with salsa, guacamole, or sour cream on the side.
Tips and tricks:
- Make sure to evenly distribute the chicken and cheese mixture on each tortilla to ensure even cooking.
- Use a non-stick skillet or griddle to prevent the quesadillas from sticking.
- Keep the heat on medium-high to prevent the tortillas from burning.
Storage instructions:
- Leftover quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadillas in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro or sliced jalapenos.
Pairings:
- Serve with a side of Mexican rice and black beans.
Suggested side dishes:
- Mexican rice
- Black beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the cheese is not melting, cover the skillet or griddle with a lid to trap the heat and melt the cheese.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese.
Flavor profiles:
- The Ramontchi cheese adds a nutty and slightly sweet flavor to the quesadillas, while the chicken and cilantro add savory and fresh notes.
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