Cheese Quesadilla-style grilled cheese wrap

Ingredients

Quesadilla

• 4 large flour tortillas
• 300 g three-cheese blend (mozzarella + cheddar + monterey jack)
• Butter, for grilling

Jalapeño sauce

• 3 tbsp mayonnaise
• 1 tbsp sour cream
• 1 tbsp pickled jalapeños, finely chopped
• 1 tsp jalapeño brine
• 1 tsp lime juice

Method

1. Sauce. Whisk all sauce ingredients together. Rest in the fridge.
2. Cheese. Lay a tortilla flat. Scatter 75 g of the three-cheese blend on one half.
3. Fold. Fold the empty half over the cheese. Press the edges to seal.
4. Grill. Heat a pan over medium-low. Butter the outside of the quesadilla. Grill 3 minutes per side until golden and the cheese has melted.
5. Cut. Slice into 3 triangles.
6. Serve. Hot, with the jalapeño sauce for dipping.

Tips

• Three-cheese blend > mozzarella alone. The Monterey Jack is the difference.
• Jalapeño sauce is the secret. Not just melted cheese.
• Low heat, longer cooking. Let the cheese melt properly without burning the tortilla.