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.