Ingredients with Measurements:
- 1 cup sagamite
- 1 cup sliced mushrooms
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large flour tortillas
- 2 cups shredded cheddar cheese
- 2 tbsp vegetable oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the sliced mushrooms, diced onion, and diced bell pepper to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.
3. Add the sagamite, chili powder, cumin, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2-3 minutes.
4. Remove the skillet from the heat and set aside.
5. Preheat a separate skillet over medium heat.
6. Place one flour tortilla in the skillet and sprinkle 1/2 cup of shredded cheddar cheese on top.
7. Spoon 1/4 of the sagamite and mushroom mixture on top of the cheese.
8. Sprinkle another 1/2 cup of shredded cheddar cheese on top of the mixture.
9. Top with another flour tortilla and press down lightly with a spatula.
10. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
11. Repeat steps 6-10 with the remaining tortillas and sagamite and mushroom mixture.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the sagamite and mushroom mixture
Medium heat for cooking the quesadillas
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 25g
Carbohydrates per serving: 35g
Protein per serving: 20g
Substitutions for ingredients:
- Any type of cheese can be used in place of cheddar cheese.
- Any type of mushroom can be used in place of sliced mushrooms.
- Any type of onion can be used in place of diced onion.
- Any type of bell pepper can be used in place of diced bell pepper.
Variations:
- Add diced jalapeno peppers for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add cooked chicken or ground beef for a meatier option.
Tips and tricks:
- Make sure to press down lightly on the quesadillas with a spatula to help the cheese melt and the tortillas stick together.
- Serve with sour cream, salsa, or guacamole for dipping.
Storage instructions:
Store any leftover sagamite and mushroom mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quesadillas on a large platter with a dollop of sour cream and a sprinkle of fresh cilantro.
Garnishes:
Fresh cilantro, diced tomatoes, sliced avocado
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice, black beans, corn on the cob
Troubleshooting advice:
If the quesadillas are not sticking together, try adding more cheese or pressing down harder with a spatula.
Food safety advice:
Make sure to cook the sagamite and mushroom mixture to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Sagamite is a traditional Native American dish made from cornmeal and water.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve hot with a side of Mexican rice and black beans.
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