Escabeche is a staple on Chef Susana's - as on most Mexicans' - table.  This easy addition to a homemade quesadilla is SO GOOD it warrants its own name - "Quescabeche" anyone? If you have to make it to believe it here you go ...

Yield: 1 quesadilla, serves 1-2 people 

Prep Time: 0 minutes

Cook Time: 10 minutes

Ingredients:

1-2 tablespoons butter or olive oil 

¾ cup Mexican three cheese finely shredded cheese (fine works best for the cheese skirt but any will work)

1 large flour tortilla

⅓ cup Ya Oaxaca! Escabeche, roughly chopped 

¼ cup cilantro leaves, stems removed, optional garnish

½ ripe avocado, optional garnish

Instructions: 

1. Heat a large frying pan on medium-low with the butter or olive oil. 
2. Add one large flour tortilla and sprinkle with a layer of cheese to begin evenly melting. If you’d like to try you hand at the crispy “cheese skirt” (which we highly recommend!) sprinkle some of the shredded cheese around the edge of the tortilla spilling over into the pan. 
3. While the cheese is melting, pull about ⅓ cup of escabeche and roughly chop and sprinkle with the cheese into the tortilla. 
4. Using a spatula, you can lift the tortilla to check how done the edges are, should be about 3-4 minutes. When the tortilla is golden outside and the crispy cheese is holding its shape, carefully fold the quesadilla directly in half and continue cooking for an additional 2-3 minutes until the cheese is all completely melted. 
5. Remove from heat, turn off the stove and allow the quesadilla to rest for 1-2 minutes before cutting into thirds to share or simply enjoy. 
6. Top with additional toppings of choice or our recommendations; fresh sliced avocado and cilantro leaves.