Ingredients with Measurements:
- 2 cups cooked Ul Boov, chopped
- 2 cups shredded cheese (cheddar, Monterey Jack, or a combination of both)
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8 (8-inch) flour tortillas
- 2 tablespoons olive oil
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and bell pepper and sauté until softened, about 5 minutes.
3. Add the garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper and stir to combine.
4. Add the cooked Ul Boov and stir to combine.
5. Cook for an additional 5 minutes, stirring occasionally.
6. Remove the skillet from the heat and set aside.
7. Place one tortilla on a flat surface.
8. Spread 1/4 cup of the Ul Boov mixture onto the tortilla.
9. Sprinkle 1/4 cup of the shredded cheese over the Ul Boov mixture.
10. Place a second tortilla on top of the cheese.
11. Repeat with the remaining tortillas and filling.
12. Heat a large skillet over medium heat.
13. Place one quesadilla in the skillet and cook for 2-3 minutes, until the bottom is golden brown.
14. Flip the quesadilla and cook for an additional 2-3 minutes, until the other side is golden brown.
15. Remove the quesadilla from the skillet and set aside.
16. Repeat with the remaining quesadillas.
17. Cut each quesadilla into four wedges and serve.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4 quesadillas (4 wedges each)
Nutritional Information:
Calories: 545
Fat: 25g
Carbohydrates: 52g
Protein: 24g
Substitutions for Ingredients
- Ul Boov: ground beef, ground turkey, or shredded chicken
- Cheese: any type of shredded cheese
- Onion: diced shallots or diced celery
- Bell pepper: diced jalapeño or diced poblano pepper
Variations:
- Add 1/2 cup of diced tomatoes to the Ul Boov mixture.
- Add 1/4 cup of chopped cilantro to the Ul Boov mixture.
- Add 1/4 cup of diced jalapeño to the Ul Boov mixture.
Tips and Tricks:
- For a crispier quesadilla, use a cast iron skillet.
- For a spicier quesadilla, add more chili powder or diced jalapeño.
- For a creamier quesadilla, add 1/4 cup of sour cream or Greek yogurt to the Ul Boov mixture.
Storage Instructions:
Quesadillas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Quesadillas can be reheated in a skillet over medium heat for 2-3 minutes, or in the microwave for 1 minute.
Presentation Ideas:
- Serve quesadillas with a side of salsa, guacamole, or sour cream.
- Garnish with chopped cilantro or diced jalapeño.
Garnishes:
- Chopped cilantro
- Diced jalapeño
- Sliced avocado
Pairings:
- Refried beans
- Mexican rice
- Corn on the cob
Suggested Side Dishes:
- Refried beans
- Mexican rice
- Corn on the cob
Troubleshooting Advice:
- If the quesadillas are not browning, increase the heat of the skillet.
- If the quesadillas are burning, reduce the heat of the skillet.
Food Safety Advice:
- Refrigerate any leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Quesadillas are a traditional Mexican dish that have been enjoyed for centuries. They are typically filled with cheese, but can also be filled with other ingredients such as vegetables, meats, and beans.
Flavor Profiles:
Ul Boov Quesadillas have a savory and slightly spicy flavor, with notes of cumin, chili powder, and smoked paprika.
Serving Suggestions:
Ul Boov Quesadillas can be served as a main course or as an appetizer. They can also be served with a side of salsa, guacamole, or sour cream.
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Region: Mexican