Ingredients with Measurements:
- 2 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped reed (or substitute with scallions)
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the skillet over medium-high heat.
2. Brush one side of each tortilla with olive oil.
3. Place one tortilla, oiled side down, in the skillet.
4. Sprinkle half of the cheddar cheese on top of the tortilla.
5. Add the chopped reed on top of the cheese.
6. Sprinkle the crumbled feta cheese on top of the reed.
7. Add the remaining cheddar cheese on top of the feta cheese.
8. Place the second tortilla on top, oiled side up.
9. Cook for 2-3 minutes or until the bottom tortilla is golden brown.
10. Carefully flip the quesadilla over with a spatula and cook for an additional 2-3 minutes until the second side is golden brown.
11. Remove from the skillet and let cool for a minute.
12. Cut into wedges and serve.
Time:
Preparation time: 5 minutes
Cooking time: 6 minutes
Temperature:
Medium-high heat
Serving size:
2-4 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 28g
Protein: 16g
Sodium: 800mg
Substitutions for ingredients:
- Substitute reed with scallions or green onions.
- Substitute cheddar cheese with any other type of shredded cheese.
- Substitute feta cheese with goat cheese or queso fresco.
Variations:
- Add diced tomatoes or bell peppers for extra flavor and nutrition.
- Use whole wheat tortillas for a healthier option.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Use a non-stick skillet to prevent sticking.
- Don't overfill the quesadilla with ingredients to prevent it from falling apart.
- Cut the quesadilla into smaller wedges for appetizers or larger wedges for a main dish.
Storage instructions:
Refrigerate any leftover quesadilla in an airtight container for up to 3 days.
Reheating instructions:
To reheat, place the quesadilla in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
Serve the quesadilla on a large plate with a side of salsa and guacamole.
Garnishes:
Garnish with chopped cilantro or a dollop of sour cream.
Pairings:
Pair with a side of black beans and rice for a complete meal.
Suggested side dishes:
- Black beans and rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the quesadilla falls apart when flipping, use a spatula to carefully hold it together while flipping.
- If the tortilla burns before the cheese melts, reduce the heat and cook for a longer time.
Food safety advice:
Make sure to cook the quesadilla to an internal temperature of 165°F to ensure all ingredients are cooked through.
Food history:
Quesadillas originated in Mexico and were traditionally made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The combination of cheddar and feta cheese with the mild flavor of reed creates a savory and tangy flavor profile.
Serving suggestions:
Serve as a main dish or cut into smaller wedges for appetizers.
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Region: Mexican