5 for Cinco de Mayo: Quesadillas

Cinco de Mayo is Thursday and while it is typically a low-key event at home with family in Mexico, we like to turn the party whenever possible; to wit: A week of easy and delicious dishes and drinks to share with friends and family

Day 2: Quesadillas

Quesadillas are easy to prepare and can be customized from the very simple and sublime to the very rich and deluxe. Let your budget be your guide

Over the years I have found that a combination of melting cheeses is more flavorful than sticking with just one, typically jack

8 ounces of cheese will shred into 2 cups … i.e. these quesadillas bring the cheese!

4 10-inch or 8 6-inch flour tortillas
Canola oil, for the pan
1/3 cup sliced pickled jalapenos, minced
8 ounces Chihuahua cheese, shredded
8 ounces Provolone cheese, shredded
2 teaspoons paprika
Coarse grey sea salt
Cooked protein of your choice, pulled: chicken, steak, shrimp, duck

Set oven rack to center position and heat oven to 450 degrees Fahrenheit. Brush a half sheet pan generously with oil

Heat the tortillas briefly over a gas flame or in batches of 3 in the microwave, stacking them as they finish to keep them warm

Combine the minced jalapeno, cheeses and paprika together in a medium bowl. Divide the cheese mixture evenly among the tortillas, leaving a 1-inch border, and fold in half (add the cooked protein of your choice before folding if using)

Arrange the quesadillas on the oiled sheet pan and bake for 5 minutes. Remove the pan from the oven and flip the quesadillas over; return to the oven and bake another 5 to 7 minutes until hot and melty

Remove from the oven and press with a spatula before sprinkling lightly with salt

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