Ingredients with Measurements:
- 4 flour tortillas
- 1 cup grated Santarém cheese
- 1 cup diced chorizo
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1 tablespoon olive oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a non-stick skillet over medium heat.
2. Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
3. Add the diced chorizo to the skillet and cook until browned, about 5 minutes.
4. Remove the skillet from heat and set aside.
5. Place a tortilla in the skillet over low heat.
6. Sprinkle half of the grated Santarém cheese over the tortilla.
7. Spoon half of the chorizo mixture over the cheese.
8. Sprinkle the remaining cheese over the chorizo mixture.
9. Place another tortilla on top of the cheese and chorizo mixture.
10. Cook the quesadilla until the cheese is melted and the tortilla is lightly browned, about 3 minutes on each side.
11. Repeat steps 5-10 with the remaining tortillas, cheese, and chorizo mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking the chorizo mixture and low heat for cooking the quesadilla.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 420
Fat per serving: 26g
Carbohydrates per serving: 25g
Protein per serving: 20g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of Santarém cheese.
- You can use any type of sausage instead of chorizo.
- You can add any vegetables you like to the chorizo mixture.
Variations:
- You can add a dollop of sour cream or guacamole on top of the quesadilla.
- You can add a sprinkle of chopped cilantro on top of the quesadilla.
- You can use corn tortillas instead of flour tortillas.
Tips and tricks:
- Make sure to cook the chorizo mixture until it is browned and crispy.
- Use a non-stick skillet to prevent the quesadilla from sticking.
- Cut the quesadilla into wedges for easy serving.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve the quesadillas on a plate with a side of salsa and a sprinkle of chopped cilantro.
Garnishes:
- Chopped cilantro
- Sour cream
- Guacamole
- Salsa
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Chips and salsa
- Black bean salad
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is sticking to the skillet, use a spatula to gently loosen it from the bottom of the skillet.
- If the cheese is not melting, cover the skillet with a lid to help the cheese melt faster.
Food safety advice:
- Make sure to cook the chorizo mixture until it is fully cooked and reaches an internal temperature of 165°F.
- Store any leftover quesadillas in the refrigerator within 2 hours of cooking.
Food history:
Santarém cheese is a type of cheese from Portugal that is made from sheep's milk. Chorizo is a type of sausage that originated in Spain and is now popular in many Latin American countries.
Flavor profiles:
This recipe has a spicy and savory flavor from the chorizo and a creamy and tangy flavor from the Santarém cheese.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican