Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a combination)
- 1 cup cooked, crumbled bacon
- 1 cup cooked, diced chicken
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup diced jalapeno pepper
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion, bell pepper, and jalapeno pepper to the skillet and cook until softened, about 5 minutes.
3. Add the garlic powder, chili powder, cumin, salt, and black pepper to the skillet and stir to combine.
4. Add the cooked chicken and bacon to the skillet and stir to combine.
5. Place a flour tortilla in the skillet and top with 1/2 cup of the cheese and 1/2 cup of the chicken and bacon mixture.
6. Top with another flour tortilla and press down lightly with a spatula.
7. Cook until the bottom tortilla is golden brown and the cheese is melted, about 3 minutes.
8. Flip the quesadilla and cook until the other side is golden brown, about 3 minutes.
9. Repeat with the remaining ingredients.
Time:
Preparation Time: 10 minutes
Cooking Time: 6 minutes per quesadilla
Temperature: Medium heat
Serving Size: 4 quesadillas
Nutritional Information:
Calories: 590
Fat: 28g
Carbohydrates: 44g
Protein: 34g
Substitutions for Ingredients:
- For the cheese, you can use any type of shredded cheese you like.
- For the bacon, you can use cooked, crumbled sausage or ham instead.
- For the chicken, you can use cooked, diced beef or pork instead.
- For the onion, you can use diced shallots or leeks instead.
- For the bell pepper, you can use diced poblano or Anaheim pepper instead.
- For the jalapeno pepper, you can use diced serrano or habanero pepper instead.
Variations:
- For a vegetarian version, omit the bacon and chicken and add 1 cup of cooked, diced mushrooms.
- For a vegan version, omit the bacon and chicken and add 1 cup of cooked, diced mushrooms and 1/2 cup of cooked, diced black beans.
Tips and Tricks:
- Make sure to cook the quesadillas on medium heat so that the cheese melts and the tortillas don't burn.
- If the quesadillas are browning too quickly, reduce the heat.
- If the quesadillas are not browning quickly enough, increase the heat.
Storage Instructions:
Store the quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the quesadillas in a preheated 350°F oven for 10 minutes or until heated through.
Presentation Ideas:
- Serve the quesadillas with salsa, sour cream, and guacamole.
- Cut the quesadillas into wedges and serve as an appetizer.
Garnishes:
- Chopped fresh cilantro
- Chopped fresh parsley
- Chopped fresh chives
- Sliced jalapeno peppers
Pairings:
- Refried beans
- Spanish rice
- Corn salad
Suggested Side Dishes:
- Tortilla chips
- Pico de gallo
- Guacamole
Troubleshooting Advice:
- If the quesadillas are sticking to the skillet, add a little more oil to the skillet.
- If the quesadillas are not browning, increase the heat.
Food Safety Advice:
- Make sure to cook the quesadillas until the cheese is melted and the tortillas are golden brown.
- Make sure to store the quesadillas in an airtight container in the refrigerator.
Food History:
Quesadillas are a traditional Mexican dish that dates back to the 16th century. They were originally made with corn tortillas and filled with cheese. Over time, they have evolved to include a variety of fillings, such as meats, vegetables, and beans.
Flavor Profiles:
The quesadillas have a savory flavor from the cheese, bacon, chicken, onion, bell pepper, and jalapeno pepper. The garlic powder, chili powder, cumin, salt, and black pepper add a hint of spice.
Serving Suggestions:
- Serve the quesadillas with a side of salsa, sour cream, and guacamole.
- Cut the quesadillas into wedges and serve as an appetizer.
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Region: Mexican