Teacher: In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Teacher: Now, understand the problem? If you are still confused, see the following example:
Preheat oven to 375 degrees., Boil syrup, sugar and shortening over medium heat, stirring constantly., Remove from heat., Gradually stir in flour and nuts., Drop by teaspoonfuls about 3 inches apart on lightly greased cookie sheet., Bake 5 to 6 min., Remove from oven and let stand 5 min, before removing from sheet., May be rolled into cylindrical shape while still hot., If cooled too much, return to oven for a minute., Yield: 4 dozen cookies.
Solution: flour, nuts, corn syrup, shortening, brown sugar
Reason: This is a good example, as we see the NER is generated correctly from the directions.

Now, solve this instance: Make the chipotle crema:., Pour the contents of the chipotles can into a blender., Rinse out the can with 2 Tbs., water and add it to the blender., Puree until smooth., In a small bowl, whisk the crema, 2 teaspoons chipotle puree, and 1/4 teaspoons salt., Add more chipotle puree if you want more heat., Set aside 1/4 cup of the chipotle puree for the filling and save the rest for another use or freeze in a small container., To make Pico de gallo:., Put the onion, cilantro, and chiles in a food processor and pulse until very finely chopped., Transfer to a bowl and stir in the tomatoes., Season with about 1/2 teaspoon salt and 1/4 teaspoon pepper., Make the filling and assemble the quesadillas:., Heat the oven to 200F Heat a cast-iron griddle or a large cast-iron pan over medium heat., Meanwhile, in a medium bowl, mix the chicken, cheeses, 1-1/2 cups pico de gallo, and the 1/4 cup chipotle puree., Spread about 1/2 cup of the filling evenly over half of one of the tortillas and fold it in half., Repeat with the remaining tortillas and filling., Put as many quesadillas as you can fit in one layer on the hot griddle., Cook, flipping once, until golden brown on both sides, 2 to 4 minutes per side., Repeat until all the quesadillas are cooked, keeping the finished ones warm on a baking sheet in the oven., Cut each quesadilla into 3 wedges., Fan the wedges on small plates and mound a small pile of lettuce to the side of each serving., Garnish each with 2 Tbs., of the pico de gallo and 1 or 2 Tbs., of the chipotle crema., Use leftover chipotle crema as you would sour cream: with tacos, eggs, or baked potatoes., It keeps for up to 3 days.
Student:
chiles, sour cream, kosher salt, salt, chicken, grated monterey, mexican cheese, Cotija cheese, pico de gallo, salt, white onion, fresh cilantro, serrano chilies, tomatoes, kosher salt, flour tortillas, romaine lettuce