Ingredients with Measurements:
- 2 cups of shredded Tecula Mecula cheese
- 8 flour tortillas
- 1 tablespoon of vegetable oil
- 1/2 cup of diced onions
- 1/2 cup of diced bell peppers
- 1/2 cup of cooked and shredded chicken
- 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 diced onions and bell peppers and cook until they are soft and translucent.
3. Add the cooked and shredded chicken to the skillet and stir until it is heated through.
4. Season the mixture with salt and pepper to taste.
5. Remove the skillet from the heat and set it aside.
6. Place a flour tortilla on a flat surface and sprinkle 1/4 cup of shredded Tecula Mecula cheese on one half of the tortilla.
7. Spoon 1/4 cup of the chicken and vegetable mixture on top of the cheese.
8. Fold the other half of the tortilla over the filling to create a half-moon shape.
9. Repeat steps 6-8 with the remaining tortillas and filling.
10. Heat the same skillet over medium heat.
11. Place one or two quesadillas 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 step 11 with the remaining quesadillas.
13. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking the filling
Medium heat for cooking the quesadillas
Serving size:
4 servings
Nutritional information:
Calories per serving: 390
Fat: 22g
Carbohydrates: 28g
Protein: 20g
Substitutions for ingredients:
- Tecula Mecula cheese can be substituted with any other type of cheese that melts well, such as cheddar or Monterey Jack.
- Chicken can be substituted with beef, pork, or tofu for a vegetarian option.
- Flour tortillas can be substituted with corn tortillas for a gluten-free option.
Variations:
- Add diced tomatoes or jalapenos to the filling for extra flavor and spice.
- Use different types of cheese or a combination of cheeses for a unique flavor profile.
- Serve with salsa, guacamole, or sour cream on top for added flavor.
Tips and tricks:
- Make sure to cook the filling until the onions and bell peppers are soft and the chicken is heated through to ensure even cooking.
- Use a spatula to flip the quesadillas in the skillet to prevent the filling from falling out.
- Cut the quesadillas into wedges for easy serving and sharing.
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 preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quesadillas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with chopped cilantro or green onions for added color and flavor.
Pairings:
Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
Mexican rice and black beans
Troubleshooting advice:
If the cheese is not melting, try covering the skillet with a lid to trap the heat and melt the cheese faster.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
Tecula Mecula cheese is a type of cheese that originated in Mexico and is known for its stringy and stretchy texture when melted.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve hot as a main dish or as an appetizer for a party.
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Region: Mexican