Cheddar, black beans, jalapeno cream sauce, ripe jalapenos, sour cream.
It’s basically a repeat from the other day but it’s fast and cheap.
Cost per person $1.76.
Not Quesadilla policía… however some hints to transcendent crunchy goodness:
-toast the insides first. Crisp one side of tortilla. Put toppings on it. Crisp other side and put on top. Crispy faces insides. Continue as before. Flip. Etc. This makes it 2x crispy and reduces time to melt. -use white melty cheese like Munster or Monterey jack, Oaxaca or heck mozzarella.
Add cilantro, drained chorizo/soyrizo sauté some onions and jalapeños. You are doing great, better is potentially available.
My two remaining onions were no bueno. This explicitly has garden ripe jalapenos in it. Chorizo/cilantro is money I don’t have.
Why not the other way around? Cutting through hard with soft below is not so great.
The quesadilla dimension only sees harder outside and softer within. If you were to flip the quesadilla the same conditions would apply.
Fold a quesadilla, you get 4 crunchy to 2 soft parts. It’s a sandwich with a lmesoamerican slant.
This is a simple manifold of crisp starched flatbread sandwiched between a melted cheese along with any accouterments as desired. Either flour or corn is used for this bicarbonate or nixtalmized corn flat bread, whereas the cheese is of the melty kind. Additional ingredients and choice of cheese is limited by cultural or societal limitations.
Call to action: make them on the grill!
Ahhh got it!
Does whipped sour cream in a can exist?
Not that I know of. This is from a pouch. It’s literally the only name brand premium packaged ingredient I buy. The form factor makes life easier.
