Ingredients with Measurements:
- 8 small corn tortillas
- 1 cup of shredded Tosela cheese
- 1/2 cup of cooked and shredded chicken
- 1/4 cup of chopped cilantro
- 1/4 cup of diced tomatoes
- 1/4 cup of diced onions
- 1 jalapeño pepper, seeded and diced
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine the shredded Tosela cheese, cooked and shredded chicken, chopped cilantro, diced tomatoes, diced onions, and diced jalapeño pepper. Mix well and season with salt and pepper to taste.
2. Heat a non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil and let it heat up.
3. Place a tortilla in the skillet and add a generous amount of the cheese and chicken mixture on top of it. Cover with another tortilla.
4. Cook the quesadilla for 2-3 minutes on each side or until the cheese is melted and the tortillas are crispy and golden brown.
5. Repeat the process with the remaining tortillas and cheese and chicken mixture.
6. Once all the quesadillas are cooked, cut them into wedges and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Total fat: 18g
Saturated fat: 7g
Cholesterol: 50mg
Sodium: 420mg
Total carbohydrates: 23g
Dietary fiber: 3g
Sugar: 2g
Protein: 18g
Substitutions for ingredients:
- Tosela cheese can be substituted with any other melting cheese such as Cheddar, Monterey Jack, or Queso Blanco.
- Cooked and shredded chicken can be substituted with cooked and shredded beef or pork.
- Jalapeño pepper can be substituted with any other type of chili pepper.
Variations:
- Add some sliced avocado or guacamole on top of the quesadillas.
- Substitute the chicken with cooked and crumbled chorizo sausage.
- Add some black beans or corn to the cheese and chicken mixture.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking to the pan.
- Don't overfill the quesadillas with the cheese and chicken mixture, or they will be difficult to flip.
- Use a spatula to flip the quesadillas, and press down gently to help the cheese melt.
Storage instructions:
Store any 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 10-15 minutes or until heated through.
Presentation ideas:
Arrange the quesadilla wedges on a platter and garnish with some chopped cilantro and diced tomatoes.
Garnishes:
Chopped cilantro, diced tomatoes, sliced avocado, guacamole
Pairings:
Serve the quesadillas with some Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, grilled vegetables
Troubleshooting advice:
- If the quesadillas are sticking to the pan, add more oil to the skillet.
- If the cheese is not melting, cover the skillet with a lid to trap the heat.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Quesadillas originated in Mexico and are a popular street food in many parts of the country. They are typically made with melted cheese and a variety of fillings such as chicken, beef, pork, or vegetables.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve the quesadillas as an appetizer or a main dish.
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Region: Mexican