Ingredients with Measurements:
- 4 flour tortillas
- 1 cup shredded mozzarella cheese
- 1/2 cup crumbled feta cheese
- 1/2 cup sliced sujuk sausage
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 2 tablespoons olive oil
Special equipment needed:
- Large non-stick skillet
- Spatula
Step-by-step instructions:
1. Heat a large non-stick skillet over medium heat.
2. In a small bowl, mix together the shredded mozzarella cheese and crumbled feta cheese.
3. Place one flour tortilla in the skillet and sprinkle half of the cheese mixture over the tortilla.
4. Add half of the sliced sujuk sausage, chopped fresh parsley, and chopped red onion on top of the cheese.
5. Sprinkle the remaining cheese mixture over the sujuk and vegetables.
6. Place another flour tortilla on top of the cheese mixture and press down gently with a spatula.
7. Drizzle 1 tablespoon of olive oil over the top tortilla.
8. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy and golden brown.
9. Repeat the process with the remaining tortillas and ingredients.
10. Cut each quesadilla into 4 wedges and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 430
Fat: 25g
Saturated Fat: 10g
Cholesterol: 55mg
Sodium: 900mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 2g
Protein: 20g
Substitutions for ingredients:
- Sujuk sausage can be substituted with chorizo or any other spicy sausage.
- Mozzarella cheese can be substituted with cheddar or any other melting cheese.
- Feta cheese can be substituted with goat cheese or queso fresco.
- Red onion can be substituted with white onion or shallots.
- Fresh parsley can be substituted with cilantro or basil.
Variations:
- Add sliced bell peppers or jalapenos for extra flavor and crunch.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Add a dollop of sour cream or guacamole on top of the quesadilla before serving.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadilla from sticking to the pan.
- Don't overfill the quesadilla with ingredients, as it will be difficult to flip and cook evenly.
- Cut the quesadilla into wedges using a sharp knife or pizza cutter for easy serving.
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 quesadilla in a non-stick skillet over medium heat and cook for 2-3 minutes on each side, or until heated through.
Presentation ideas:
Serve the quesadilla on a large platter and garnish with chopped fresh parsley or cilantro.
Garnishes:
Chopped fresh parsley, cilantro, or green onions.
Pairings:
Serve with a side of salsa, guacamole, or sour cream.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the quesadilla is not crispy enough, cook it for a few more minutes on each side.
- If the cheese is not melted enough, cover the skillet with a lid and cook for an additional minute.
Food safety advice:
- Make sure to cook the sujuk sausage thoroughly before adding it to the quesadilla.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Quesadillas originated in Mexico and are typically made with tortillas filled with cheese and other ingredients.
Flavor profiles:
This sujuk and cheese quesadilla is spicy, savory, and cheesy with a hint of freshness from the chopped parsley and red onion.
Serving suggestions:
Serve the quesadilla as a main dish for lunch or dinner, or cut it into smaller pieces for a party appetizer.
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