Ingredients with Measurements:
- 8 flour tortillas
- 2 cups sliced mushrooms
- 1/2 cup diced serrano peppers
- 2 cups shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- 2 tablespoons olive oil
- Salt and pepper to taste
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 sliced mushrooms and diced serrano peppers to the skillet and cook for 5-7 minutes, or until the mushrooms are tender.
3. Season the mushroom and serrano mixture with salt and pepper to taste.
4. Remove the skillet from the heat and stir in the chopped cilantro.
5. Lay out 4 of the flour tortillas on a flat surface.
6. Sprinkle 1/4 cup of shredded Monterey Jack cheese over each tortilla.
7. Spoon the mushroom and serrano mixture over the cheese on each tortilla.
8. Sprinkle another 1/4 cup of shredded Monterey Jack cheese over the mushroom and serrano mixture on each tortilla.
9. Top each tortilla with another flour tortilla to create a quesadilla.
10. Heat a large skillet over medium heat.
11. 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 golden brown.
12. Repeat with the remaining quesadillas.
13. Cut each quesadilla into quarters and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 470
Fat: 27g
Carbohydrates: 37g
Protein: 20g
Sodium: 840mg
Substitutions for ingredients:
- Button mushrooms can be substituted for sliced mushrooms.
- Jalapeno peppers can be substituted for serrano peppers.
- Cheddar cheese can be substituted for Monterey Jack cheese.
Variations:
- Add cooked chicken or steak to the quesadillas for a heartier meal.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add diced tomatoes or onions to the mushroom and serrano mixture for added flavor.
Tips and tricks:
- Be sure to cook the mushrooms and serrano peppers until they are tender to ensure they are fully cooked in the quesadilla.
- Use a spatula to flip the quesadilla in the skillet to prevent the filling from falling out.
- Serve with sour cream or guacamole for dipping.
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 sour cream or guacamole for dipping.
Garnishes:
Garnish with additional chopped cilantro or sliced jalapeno peppers.
Pairings:
Serve with a side of Mexican rice or black beans.
Suggested side dishes:
Mexican rice, black beans, or a side salad.
Troubleshooting advice:
If the cheese is not melting, cover the skillet with a lid for a few minutes to help the cheese melt.
Food safety advice:
Be sure to cook the mushrooms and serrano peppers until they are fully cooked to prevent foodborne illness.
Food history:
Quesadillas originated in Mexico and are typically made with tortillas and cheese.
Flavor profiles:
The serrano peppers add a spicy kick to the quesadillas, while the mushrooms and cheese provide a savory flavor.
Serving suggestions:
Serve the quesadillas as an appetizer or as a main dish for a Mexican-inspired meal.
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Region: Mexican