A Very Serious Guide on How to Make Quesadillas
This article is a part of Cheese Week—seven days of recipes and stories, all cheese—presented by our friends at Proudly Wisconsin Cheese.
I grew up in Santa Ana, California on First and Bristol Street right behind El Toro Meat Market. A staple in the community, el super offered not only meat, but fresh tortillas, masa, harder-to-find Mexican produce (like tejocotes or guanabanas), and—most importantly—a very stocked cheese counter that never failed to bring me (and my belly) great joy.