Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Rajas, a sauté of chiles and onions that is common in Mexican cooking, acts as a killer quesadilla filling combined with gooey cheese and a little cilantro.
Game plan: Eating these right away involves a tangle of drippy cheese (by no means a bad thing). If you want to enjoy them without a plate underneath, wait 5 minutes before cutting to let the cheese begin to solidify.
A classic cast iron skillet is great for making all sorts of things, both on the stovetop and in the oven. This best-selling one is pre-seasoned, so you can get cooking straight away—and it's 44 percent off.See It ›
Beverage pairing: Pacifico, Mexico. Sometimes it’s just the right time and place for a Mexican beer, and quesadillas with peppers, cheese, and onion qualify. Purists might decry dropping a pinch of salt and squeeze of lime into the beer, but those additions make it brighter, more savory, and a more punchy companion to the food.
by Kelsey Butler | Just because rosé season is on its way out doesn’t mean it’s time to stop sipping vino. You already...