Ingredients with Measurements:
- 4 large flour tortillas
- 1 cup sliced mushrooms
- 1 cup shredded Toma cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red onion
- 2 tablespoons olive oil
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
a. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
b. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and lightly browned.
c. Remove the mushrooms from the skillet and set them aside.
d. In the same skillet, add another tablespoon of olive oil and heat it over medium heat.
e. Place one flour tortilla in the skillet and sprinkle half of the shredded Toma cheese on top of it.
f. Add half of the sautéed mushrooms, cilantro, and red onion on top of the cheese.
g. Sprinkle salt and pepper over the ingredients.
h. Top with another flour tortilla and press down gently with a spatula.
i. Cook for 2-3 minutes until the bottom tortilla is lightly browned and the cheese is melted.
j. Carefully flip the quesadilla over with the spatula and cook for another 2-3 minutes until the other side is lightly browned and the cheese is melted.
k. Repeat the process with the remaining ingredients to make another quesadilla.
l. Cut each quesadilla into 4 wedges and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium heat
Serving size:
- 2 quesadillas (8 wedges)
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Toma cheese can be substituted with any other type of cheese.
- Mushrooms can be substituted with any other vegetable.
Variations:
- Add cooked chicken or beef for a meatier version.
- Add sliced jalapeños for a spicier version.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas with ingredients, as it will make them difficult to flip.
Storage instructions:
- Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quesadillas in a skillet over medium heat for 2-3 minutes until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
Garnishes:
- Garnish with chopped fresh cilantro and diced tomatoes.
Pairings:
- Serve with a side of Spanish rice and black beans.
Suggested side dishes:
- Spanish rice
- Black beans
- Corn salad
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
- Make sure to cook the quesadillas to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
- The Toma cheese adds a creamy and slightly tangy flavor, while the mushrooms add an earthy and savory flavor.
Serving suggestions:
- Serve the quesadillas as an appetizer or a main course.
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Region: Mexican