Ingredients with Measurements:
- 1 pound of shuwaa (slow-cooked lamb)
- 4 large flour tortillas
- 2 cups of shredded Monterey Jack cheese
- 1/2 cup of diced red onion
- 1/2 cup of diced tomato
- 1/4 cup of chopped cilantro
- 1 tablespoon of olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Preheat a large skillet over medium-high heat.
2. Add the olive oil to the skillet and swirl to coat the bottom.
3. Add the shuwaa to the skillet and cook for 2-3 minutes until heated through.
4. Remove the shuwaa from the skillet and set aside.
5. Place a flour tortilla in the skillet and sprinkle 1/2 cup of shredded Monterey Jack cheese on top.
6. Add 1/4 cup of diced red onion, 1/4 cup of diced tomato, and 1/4 cup of chopped cilantro on top of the cheese.
7. Add 1/4 of the shuwaa on top of the vegetables.
8. Sprinkle another 1/2 cup of shredded Monterey Jack cheese on top of the shuwaa.
9. Place another flour tortilla on top of the cheese.
10. Cook the quesadilla for 2-3 minutes until the bottom tortilla is golden brown and crispy.
11. Carefully flip the quesadilla over with a spatula and cook for an additional 2-3 minutes until the other side is golden brown and crispy.
12. Remove the quesadilla from the skillet and cut into wedges.
13. Repeat steps 5-12 with the remaining ingredients to make 3 more quesadillas.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 quesadillas
Nutritional information:
Calories: 570
Fat: 35g
Carbohydrates: 32g
Protein: 32g
Substitutions for ingredients:
- Shuwaa can be substituted with shredded beef or chicken.
- Monterey Jack cheese can be substituted with cheddar cheese or pepper jack cheese.
- Red onion can be substituted with white onion or green onion.
- Tomato can be substituted with salsa or diced canned tomatoes.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced jalapenos for a spicy kick.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add black beans or corn for a vegetarian option.
Tips and tricks:
- Make sure to cook the quesadilla on medium-high heat to ensure the cheese melts and the tortilla gets crispy.
- Don't overload the quesadilla with too many ingredients or it will be difficult to flip.
- Use a sharp knife to cut the quesadilla into wedges.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave for 1-2 minutes or in a preheated oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quesadillas on a large platter with a side of guacamole and sour cream.
Garnishes:
Garnish the quesadillas with additional chopped cilantro or sliced jalapenos.
Pairings:
Serve the quesadillas with a side of Spanish rice and refried beans.
Suggested side dishes:
- Spanish rice
- Refried beans
- Guacamole
- Sour cream
- Salsa
Troubleshooting advice:
- If the quesadilla is not crispy enough, cook it for an additional 1-2 minutes on each side.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
- Make sure to cook the shuwaa to an internal temperature of 145°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 are a popular street food.
Flavor profiles:
The shuwaa adds a rich and savory flavor to the quesadilla, while the Monterey Jack cheese adds a creamy and slightly tangy flavor. The red onion and tomato add a fresh and slightly sweet flavor, while the cilantro adds a bright and herbaceous flavor.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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