Ingredients with Measurements:
- 1 cup of sagamite (cornmeal porridge)
- 1 cup of shredded cheddar cheese
- 1/2 cup of diced onions
- 1/2 cup of diced bell peppers
- 1/4 cup of chopped cilantro
- 1 tablespoon of olive oil
- 8 flour tortillas
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium heat.
2. Add the diced onions and bell peppers and cook until they are soft and translucent.
3. Add the sagamite to the skillet and stir until it is heated through.
4. Add the shredded cheddar cheese and cilantro to the skillet and stir until the cheese is melted and everything is well combined.
5. Remove the skillet from the heat and let the mixture cool for a few minutes.
6. Heat a separate skillet over medium heat.
7. Place a tortilla in the skillet and spoon some of the sagamite mixture onto one half of the tortilla.
8. Fold the other half of the tortilla over the mixture and press down with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side, or until it is golden brown and crispy.
10. Repeat with the remaining tortillas and sagamite mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 44g
Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as Monterey Jack or pepper jack.
- If you don't have cilantro, you can use parsley or green onions instead.
- You can add some cooked chicken or ground beef to the mixture for extra protein.
Variations:
- You can add some diced tomatoes or jalapenos to the mixture for extra flavor.
- You can use corn tortillas instead of flour tortillas.
- You can serve the quesadillas with some salsa or guacamole on the side.
Tips and tricks:
- Make sure the sagamite mixture is not too hot when you spoon it onto the tortillas, or it will make the tortillas soggy.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Cut the quesadillas into wedges before serving for easier eating.
Storage instructions:
- Store any leftover sagamite mixture in an airtight container in the refrigerator for up to 3 days.
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the quesadillas, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with some fresh cilantro leaves sprinkled on top.
- Garnish the quesadillas with some diced tomatoes or jalapenos.
Pairings:
- Serve the quesadillas with a side of black beans and rice.
- Serve the quesadillas with a side of roasted vegetables.
Suggested side dishes:
- Black beans and rice
- Roasted vegetables
- Corn on the cob
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add a little more oil to the skillet before cooking the next one.
- If the quesadillas are not crispy enough, cook them for a little longer on each side.
Food safety advice:
- Make sure the sagamite mixture is heated through before serving.
- Store any leftovers in the refrigerator and discard after 2-3 days.
Food history:
- Sagamite is a traditional Native American dish made from cornmeal porridge.
Flavor profiles:
- The sagamite adds a slightly sweet and nutty flavor to the quesadillas, while the cheddar cheese adds a creamy and savory flavor.
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
- Serve the quesadillas as an appetizer or snack for a party or gathering.
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