Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded Scimut cheese
- 1/2 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 1 jalapeño pepper, seeded and diced
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large bowl, mix together the Scimut cheese, cilantro, red onion, and jalapeño pepper.
2. Heat a large skillet or griddle over medium-high heat.
3. Brush one side of each tortilla with olive oil.
4. Place one tortilla, oiled side down, in the skillet.
5. Sprinkle 1/4 of the cheese mixture over the tortilla.
6. Top with another tortilla, oiled side up.
7. Cook for 2-3 minutes, or until the bottom tortilla is golden brown and crispy.
8. Carefully flip the quesadilla over and cook for an additional 2-3 minutes, or until the other side is golden brown and crispy.
9. Repeat with the remaining tortillas and cheese mixture.
10. Cut the quesadillas into wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 415
Fat: 25g
Carbohydrates: 29g
Protein: 18g
Sodium: 660mg
Substitutions for ingredients:
- Scimut cheese can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
- Cilantro can be substituted with parsley or basil.
- Red onion can be substituted with white or yellow onion.
- Jalapeño pepper can be substituted with any other type of chili pepper.
Variations:
- Add cooked chicken or beef to the cheese mixture for a heartier quesadilla.
- Substitute the tortillas with corn tortillas for a gluten-free option.
- Add sliced avocado or guacamole as a topping.
Tips and tricks:
- Be sure to use enough oil on the tortillas to ensure they get crispy.
- Don't overfill the quesadillas with cheese mixture, as it can make them difficult to flip.
- Use a spatula to carefully flip the quesadillas over.
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 for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and sour cream.
Garnishes:
Garnish with additional chopped cilantro and diced jalapeño peppers.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
If the quesadillas are not getting crispy, try using more oil on the tortillas.
Food safety advice:
Be sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
The Scimut cheese adds a creamy and slightly tangy flavor to the quesadillas, while the cilantro, red onion, and jalapeño pepper add a fresh and spicy kick.
Serving suggestions:
Serve the quesadillas as a main dish or as an appetizer.
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Region: Mexican