Ingredients with Measurements:
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup diced salchichón (Spanish-style cured sausage)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the diced salchichón and red onion to the skillet and cook for 3-4 minutes, or until the salchichón is slightly browned and the onion is softened.
3. Remove the skillet from the heat and stir in the chopped cilantro.
4. Lay out the flour tortillas on a flat surface.
5. Sprinkle a quarter of the shredded cheddar cheese on one half of each tortilla.
6. Spoon a quarter of the salchichón mixture on top of the cheese on each tortilla.
7. Fold the other half of each tortilla over the filling to create a half-moon shape.
8. Heat the skillet over medium heat.
9. Place one quesadilla in the skillet and cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is slightly crispy.
10. Repeat with the remaining quesadillas.
11. Cut each quesadilla into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for cooking the salchichón mixture
Medium heat for cooking the quesadillas
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Total fat: 30g
Saturated fat: 12g
Cholesterol: 70mg
Sodium: 900mg
Total carbohydrates: 27g
Dietary fiber: 2g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Any type of shredded cheese can be used instead of cheddar cheese.
- Any type of cured sausage can be used instead of salchichón.
- Red onion can be substituted with white or yellow onion.
- Fresh parsley or basil can be used instead of cilantro.
Variations:
- Add diced tomatoes or bell peppers to the salchichón mixture.
- Use corn tortillas instead of flour tortillas.
- Add a dollop of sour cream or guacamole on top of the quesadillas before serving.
Tips and tricks:
- Make sure to cook the salchichón mixture until it is slightly browned to enhance the flavor.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Serve the quesadillas with a side of salsa or hot sauce for added flavor.
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 skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with a side of Spanish rice and beans.
- Pair with a cold beer or a margarita.
Suggested side dishes:
- Spanish rice and beans
- Grilled corn on the cob
- Black bean salad
Troubleshooting advice:
- If the quesadillas are not crispy enough, cook them for a few more minutes on each side.
- If the cheese is not melted enough, cover the skillet with a lid for a few minutes to allow the cheese to melt.
Food safety advice:
- Make sure to cook the salchichón mixture to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
Quesadillas originated in Mexico and have been a popular dish for centuries. They are typically made with corn tortillas and filled with cheese, meat, or vegetables.
Flavor profiles:
The combination of salty salchichón, tangy cheddar cheese, and fresh cilantro creates a bold and flavorful dish.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican