Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup vegetable shortening
- 1/2 cup warm water
- 2 cups grated Turrialba cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
Special equipment needed:
- Rolling pin
- Griddle or large skillet
Step-by-step instructions:
1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Cut in the vegetable shortening until the mixture resembles coarse crumbs.
3. Gradually add the warm water, stirring until a dough forms.
4. Knead the dough on a floured surface for 2-3 minutes, then cover and let rest for 10 minutes.
5. In another bowl, mix together the grated Turrialba cheese, cilantro, green onions, cumin, chili powder, garlic powder, onion powder, and black pepper.
6. Divide the dough into 12 equal pieces and roll each piece into a ball.
7. On a floured surface, roll each ball into a thin circle.
8. Spoon about 2 tablespoons of the cheese mixture onto one half of each circle, leaving a small border around the edge.
9. Fold the other half of the circle over the cheese and press the edges together to seal.
10. Heat the vegetable oil in a griddle or large skillet over medium heat.
11. Cook the quesadillas for 2-3 minutes on each side, until golden brown and the cheese is melted.
12. Serve hot.
Time:
Preparation time: 25 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium heat
Serving size:
12 quesadillas
Nutritional information:
Calories: 190
Fat: 11g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 360mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 0g
Protein: 7g
Substitutions for ingredients:
- Turrialba cheese can be substituted with any other semi-hard cheese, such as cheddar or Monterey Jack.
- Fresh cilantro can be substituted with dried cilantro.
- Green onions can be substituted with regular onions or shallots.
- Vegetable shortening can be substituted with butter or margarine.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Add cooked chicken, beef, or shrimp to the cheese mixture for a protein boost.
- Add diced tomatoes or bell peppers for extra flavor and color.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
Tips and tricks:
- Make sure the cheese mixture is evenly distributed on each quesadilla to ensure even cooking.
- Don't overfill the quesadillas, as this can cause the cheese to spill out during cooking.
- Use a non-stick griddle or skillet to prevent sticking.
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 on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, until heated through.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, diced tomatoes, sliced jalapenos, sour cream, and guacamole.
Pairings:
Serve with a side of Spanish rice and black beans for a complete meal.
Suggested side dishes:
Spanish rice, black beans, corn salad, or a mixed green salad.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the quesadillas are sticking to the griddle or skillet, add a little more oil.
Food safety advice:
- Make sure the cheese is fully melted and the quesadillas are heated through before serving.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Turrialba cheese is a semi-hard cheese from Costa Rica that is made from cow's milk. It is named after the town of Turrialba, where it is produced.
Flavor profiles:
The Turrialba cheese adds a slightly salty and tangy flavor to the quesadillas, while the cilantro, cumin, and chili powder add a hint of spice.
Serving suggestions:
Serve the quesadillas as an appetizer or main dish for a casual dinner party or family meal.
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Region: Costa Rican