Erin's Adobo Eggplant Quesadillas Recipe

Eggplant: A large, purple vegetable that becomes tender and flavorful when cooked. Adobo seasoning: A spice blend that adds a savory, slightly smoky flavor to the dish. Flour tortillas: Small, soft tortillas that will hold the filling and become crispy when cooked. Shredded cheese: Cheddar or any cheese of your choice that melts well. Olive oil: Used for cooking the eggplant and adding a rich flavor.

When cooking the eggplant, make sure to slice it evenly to ensure uniform cooking. If the slices are too thick, they may not cook through properly, and if they are too thin, they might become too mushy. Additionally, after sprinkling the adobo seasoning on the eggplant, give it a good toss to ensure that each piece is well-coated with the seasoning for maximum flavor.

• eggplant - Substitute with zucchini: Zucchini has a similar texture and can absorb flavors well, making it a good alternative to eggplant.

• adobo seasoning - Substitute with taco seasoning: Taco seasoning provides a similar blend of spices and can give a comparable flavor profile to the dish.

• flour tortillas - Substitute with corn tortillas: Corn tortillas offer a different texture and flavor but can still hold the filling well and are a common alternative in quesadilla recipes.

• cheddar cheese - Substitute with monterey jack cheese: Monterey Jack melts well and has a mild flavor that complements the other ingredients.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good substitute for olive oil in cooking.

• Allow the quesadillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Wrap each quesadilla individually in plastic wrap or aluminum foil. This helps maintain their shape and keeps them from sticking together.
• Place the wrapped quesadillas in an airtight container or a resealable plastic bag. This provides an extra layer of protection against freezer burn.
• Label the container or bag with the date. This ensures you know how long they've been stored.
• Store in the refrigerator for up to 3 days. For longer storage, place them in the freezer where they can last up to 2 months.

Reheating Instructions

1. From the Refrigerator:

   • Preheat your oven to 350°F (175°C).
   • Place the quesadillas on a baking sheet.
   • Heat for about 10 minutes or until the cheese is melted and the tortillas are crispy.

2. From the Freezer:

   • Preheat your oven to 375°F (190°C).
   • Remove the quesadillas from their wrapping.
   • Place them on a baking sheet and cover with aluminum foil.
   • Bake for 20-25 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and the tortillas are crispy.

Tips for Best Results

• For a crispier texture, reheat the quesadillas in a skillet over medium heat. Cook each side for 2-3 minutes until golden brown.
• Avoid microwaving as it can make the tortillas soggy.
• If you prefer a softer quesadilla, you can microwave it for 1-2 minutes.

• Preheat your oven to 350°F. Place the leftover quesadillas on a baking sheet and cover them with aluminum foil to prevent them from drying out. Bake for about 10-15 minutes or until the cheese is melted and the tortillas are heated through.

• For a quicker method, use a skillet. Heat a non-stick skillet over medium heat and place the quesadilla in the skillet. Cook for about 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.

• If you prefer using a microwave, place the quesadilla on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on high for about 1-2 minutes, checking halfway through to ensure even heating.

• For an air fryer, preheat it to 350°F. Place the quesadilla in the basket and cook for about 3-5 minutes, or until the cheese is melted and the tortilla is crispy.

• If you have a toaster oven, preheat it to 350°F. Place the quesadilla on the rack or a baking sheet and heat for about 10 minutes, or until the cheese is melted and the tortilla is heated through.

• Skillet: A flat-bottomed pan used for cooking the eggplant and assembling the quesadillas.

• Spatula: Useful for flipping the quesadillas to ensure even cooking on both sides.

• Knife: Essential for slicing the eggplant into even pieces.

• Cutting board: Provides a safe surface for slicing the eggplant.

• Measuring spoons: Used to measure the olive oil and adobo seasoning accurately.

• Cheese grater: Handy if you need to shred your own cheese.

• Tongs: Useful for handling the hot eggplant slices and tortillas.

• Plate: For placing the cooked quesadillas before slicing and serving.

• Pizza cutter: Makes it easy to slice the quesadillas into neat portions.

• Mixing bowl: Optional, for mixing the eggplant with the adobo seasoning before cooking.

Pre-cook the eggplant: Slice and cook the eggplant ahead of time, then store it in the fridge. This way, you can quickly assemble the quesadillas when you're ready to eat.

Use pre-shredded cheese: Save time by using pre-shredded cheese instead of shredding it yourself.

Batch cooking: Cook multiple quesadillas at once using a large skillet or griddle to speed up the process.

Prep ingredients in advance: Slice the eggplant and measure out the adobo seasoning and olive oil beforehand to streamline cooking.