Ingredients with Measurements:
- 1 lb. suho meso (dried beef), thinly sliced
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 tbsp. vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the suho meso, onion, and green bell pepper to the skillet. Cook for 5-7 minutes or until the vegetables are tender.
3. Season with salt and pepper to taste.
4. Remove the mixture from the skillet and set aside.
5. Place a tortilla in the skillet and sprinkle 1/4 cup of shredded cheese on top.
6. Add 1/4 of the suho meso mixture on top of the cheese.
7. Sprinkle another 1/4 cup of shredded cheese on top of the suho meso mixture.
8. Place another tortilla on top and press down gently with a spatula.
9. Cook for 2-3 minutes on each side or until the cheese is melted and the tortillas are golden brown.
10. Repeat the process with the remaining tortillas and suho meso mixture.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 540
Fat: 29g
Carbohydrates: 36g
Protein: 34g
Sodium: 1230mg
Substitutions for ingredients:
- Dried beef can be substituted with cooked ground beef or shredded chicken.
- Cheddar cheese can be substituted with any type of cheese you prefer.
- Onion and green bell pepper can be substituted with any vegetables you like.
Variations:
- Add some sliced jalapenos for a spicy kick.
- Top with some sour cream and guacamole for a creamy finish.
Tips and tricks:
- Make sure to thinly slice the suho meso to ensure it cooks evenly.
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Cut the quesadillas into wedges for easy serving.
Storage instructions:
Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or oven until heated through.
Presentation ideas:
Serve the quesadillas on a platter with some fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of Mexican rice and black beans.
Suggested side dishes:
Mexican rice and black beans.
Troubleshooting advice:
If the cheese is not melting, cover the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
Make sure to cook the suho meso and vegetables thoroughly to prevent any foodborne illnesses.
Food history:
Suho meso is a traditional Bosnian dried beef that is commonly used in various dishes in Bosnian cuisine.
Flavor profiles:
The suho meso adds a salty and savory flavor to the quesadillas, while the cheddar cheese adds a creamy and cheesy flavor.
Serving suggestions:
Serve the quesadillas as a main dish for lunch or dinner.
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