Ingredients with Measurements:
- 4 large flour tortillas
- 2 cups shredded Tybo cheese
- 1 cup cooked and shredded chicken
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 2 tablespoons olive oil
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. In a large skillet, heat 1 tablespoon of olive oil over medium heat.
2. Place one tortilla in the skillet and sprinkle 1/2 cup of Tybo cheese evenly over the tortilla.
3. Add 1/4 cup of cooked and shredded chicken, 2 tablespoons of diced tomatoes, 1 tablespoon of diced red onion, and 1 tablespoon of chopped cilantro on top of the cheese.
4. Sprinkle another 1/2 cup of Tybo cheese on top of the chicken mixture.
5. Place another tortilla on top of the cheese and press down gently with a spatula.
6. Cook for 2-3 minutes or until the bottom tortilla is golden brown and crispy.
7. Carefully flip the quesadilla over and cook for an additional 2-3 minutes or until the other side is golden brown and crispy.
8. Remove the quesadilla from the skillet and repeat the process with the remaining tortillas and ingredients.
9. Cut each quesadilla into 4 pieces and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 35g
Protein: 22g
Substitutions for ingredients:
- Tybo cheese can be substituted with any other type of cheese.
- Chicken can be substituted with beef, pork, or tofu.
- Tomatoes can be substituted with bell peppers or jalapenos.
- Red onion can be substituted with white onion or shallots.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add sliced avocado or guacamole to the quesadillas.
- Use different types of cheese for a variety of flavors.
- Add black beans or corn to the filling for a vegetarian option.
- Serve with salsa, sour cream, or hot sauce on the side.
Tips and tricks:
- Use a non-stick skillet to prevent the quesadillas from sticking.
- Don't overfill the quesadillas or they will be difficult to flip.
- Cut the quesadillas into smaller pieces for a party appetizer.
- Serve with a side of rice and beans for a complete meal.
Storage instructions:
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quesadillas in the microwave or oven until heated through.
Presentation ideas:
Arrange the quesadilla pieces on a platter and garnish with additional cilantro and diced tomatoes.
Garnishes:
Cilantro, diced tomatoes, sliced avocado, sour cream, hot sauce
Pairings:
Serve with a side of rice and beans or a green salad.
Suggested side dishes:
Rice and beans, green salad
Troubleshooting advice:
- If the quesadillas are sticking to the skillet, add more oil to the pan.
- 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 before using in the quesadillas.
Food history:
Quesadillas originated in Mexico and are a popular street food.
Flavor profiles:
Savory, cheesy, slightly spicy
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Mexican