Have you ever noticed no one hates a cheese quesadilla? I mean, it only makes sense. No one hates Mexican food, and no one hates a grilled cheese. It's a Mexican grilled cheese. But delicious AND easy to make? Not so fast.
Now, we all love eating it- but let's not kid ourselves. You can't make it. Making the perfect cheese quesadilla is an art. A science. Monterey jack? Velvetta? Mozzerella? Sharp cheddar? MILD cheddar? Even Wisconsin?! And how much of each?
With a combination of boredom, love for cooking, and a hell of a lot of left over cheese, I am commited to find the ultimate recipe.
The cheeses I will be starting with are Monterey jack, mozzerella, sharp/mild cheddar, and the wildcard: Wisconsin. The constants: tortillas will be provided by Mission (flour), the salsa from Safeway's deli (best one there is- hot flavored), the chips from Costco (organic corn tortilla chips- the BEST). All cheeses will freshly grated at the time of cooking.
Today, Feburary 18th, I will start with the following: 1 part jack, 1 part sharp cheddar, 1 part mild cheddar.
Verdict: sweet and particularly sharp and not salty at all. Rating: 7/10
This is so fun.
