Crispy Quesadillas with Purple Rain Slaw & Pickled Jalapeños

Spicy, Crispy Quesadillas with Purple Rain Slaw

Ingredients

• Corn or flour tortillas

• Shredded cheese (cheddar, pepper jack, or a blend)

• Purple Rain Slaw, drained slightly

• diced pickled jalapeños

• Olive oil or butter, for crisping

Build It Like This

1. Warm the skillet over medium heat with a touch of oil or butter

2. Lay down the tortilla, add a layer of shredded cheese. Add a spoonful pickled jalapeños for that melty-spicy pop

3. Spoon on the slaw (not too wet), spread it evenly

4. Add a second layer of cheese (acts as the top glue)

5. Top with second tortilla and press down

6. Cook 2–3 minutes per side until golden and melty

7. Let rest 1 minute, then slice into triangles

8. Sprinkle with kosher salt and a little Rancho Gordo Vaquero chile powder.

Why It Works

• The slaw brings acid and crunch, the cheese brings melt and body

• It’s a textural contrast to the soft, creamy black bean soup

• Every bite of quesadilla resets your palate so the soup keeps hitting

Serving Move

• One bowl of roast garlic black bean soup

• One plate of slaw-stuffed quesadilla wedges

• Lime wedge + hot sauce + sour cream optional, but encouraged

• Napkin required. Appetite rewarded.