I use a panini press to make my quesadillas. The griddle method is by far the better technique, then you don't get the cheese and insides spilling out the sides.
We've gone through one Hatches green chili pack. Larry doesn't know I've opened a couple of cans and ate right from the can as if it were a can of tuna.
It's that good.
We're decided that Egmont cheese by Mainland is the best melting cheese in New Zealand, but Colby is better taste for Mexican food.
Despite my first critique regarding the use of a panini press vs a griddle, when the insides ooze out like so .. simply take the quesadilla off the griddle and let the cheese and chili burn into a cracker.
It really is the best part.
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