Ingredients with Measurements:
- 4 flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup flaked tinapa (smoked fish)
- 1/4 cup chopped onions
- 1/4 cup chopped tomatoes
- 2 tablespoons chopped cilantro
- 2 tablespoons olive oil
Special equipment needed:
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a bowl, mix together the shredded cheese, flaked tinapa, chopped onions, chopped tomatoes, and chopped cilantro.
2. Heat a non-stick skillet or griddle over medium-high heat.
3. Brush one side of each tortilla with olive oil.
4. Place one tortilla, oiled side down, on the skillet or griddle.
5. Spread a quarter of the cheese and tinapa mixture over half of the tortilla.
6. Fold the other half of the tortilla over the mixture to form a half-moon shape.
7. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted.
8. Repeat with the remaining tortillas and cheese and tinapa mixture.
9. Cut each quesadilla into wedges and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Fat per serving: 20g
- Carbohydrates per serving: 22g
- Protein per serving: 14g
Substitutions for ingredients:
- You can use any type of shredded cheese you prefer.
- If you can't find tinapa, you can use any type of smoked fish.
Variations:
- You can add sliced jalapeños or hot sauce for a spicier version.
- You can add sliced avocado or guacamole for a creamier version.
Tips and tricks:
- Make sure to brush the tortillas with olive oil to prevent them from sticking to the skillet or griddle.
- Don't overfill the quesadillas, or they will be difficult to flip.
- You can keep the quesadillas warm in a low oven while you cook the remaining ones.
Storage instructions:
- You can store the 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 sour cream.
- Garnish with chopped cilantro and sliced jalapeños.
Pairings:
- Serve with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the tortillas are sticking to the skillet or griddle, make sure to brush them with enough olive oil.
- If the cheese is not melting, cover the skillet or griddle with a lid for a few minutes to create steam.
Food safety advice:
- Make sure to cook the quesadillas until the cheese is melted and the tortilla is golden brown to ensure that they are cooked through.
Food history:
- Quesadillas are a traditional Mexican dish that originated in the northern state of Sonora.
Flavor profiles:
- Smoky, cheesy, savory
Serving suggestions:
- Serve as an appetizer or a main dish.
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Region: Philippine