Ingredients with Measurements:
- 8 flour tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cups fresh spinach leaves, chopped
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Special equipment needed:
- Large skillet or griddle
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and minced garlic and sauté for 2-3 minutes, until the onion is translucent.
3. Add the chopped spinach to the skillet and cook for another 2-3 minutes, until the spinach is wilted.
4. Remove the skillet from the heat and set aside.
5. Place a tortilla on a clean work surface and sprinkle 1/4 cup of shredded cheese on one half of the tortilla.
6. Spoon 1/4 cup of the spinach mixture on top of the cheese.
7. Fold the tortilla in half to create a half-moon shape.
8. Repeat with the remaining tortillas, cheese, and spinach mixture.
9. Heat a large skillet or griddle over medium heat.
10. Place the quesadillas on the skillet or griddle and cook for 2-3 minutes on each side, until the cheese is melted and the tortillas are crispy.
11. Remove the quesadillas from the skillet or griddle and cut into wedges.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 570mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as pepper jack or mozzarella.
- You can substitute the spinach with kale or Swiss chard.
- You can add diced bell peppers or mushrooms to the filling.
Variations:
- Add cooked chicken or shrimp to the filling for a protein boost.
- Top the quesadillas with salsa, guacamole, or sour cream.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure to use a large skillet or griddle to cook the quesadillas so that they cook evenly.
- You can make the filling ahead of time and store it in the refrigerator until ready to use.
- To make the quesadillas extra crispy, brush the tortillas with a little bit of olive oil before cooking.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quesadillas, place them in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
Top the quesadillas with chopped fresh cilantro or green onions.
Pairings:
Serve the quesadillas with a side of black beans and rice.
Suggested side dishes:
- Mexican-style corn on the cob
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the quesadillas are sticking to the skillet or griddle, make sure to use enough oil or cooking spray to prevent sticking.
- If the cheese is not melting, cover the skillet or griddle with a lid to trap the heat and help the cheese melt.
Food safety advice:
Make sure to cook the quesadillas to an internal temperature of 165°F to ensure that they are safe to eat.
Food history:
Quesadillas originated in Mexico and are a popular street food. They are typically made with corn tortillas and filled with cheese and other ingredients.
Flavor profiles:
The spinach and cheese quesadillas are savory and cheesy with a hint of garlic and onion.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican