It's not rocket science to make a simple quesadilla, but I've got a few tricks that take it over the top! While traditional Mexican quesadillas use corn tortillas and Oaxaca cheese, I usually go for a Tex-Mex quesadillas with flour tortillas and a blend of shredded cheese. It comes out crispy on the outside, gooey in the center, and ready in under 10 minutes:
In addition to venturing into different salsas, from fire-roasted to salsa verde or even salsa con queso for an even cheesier dish, you should consider giving a variety of cheeses a try. Sargento Four Cheese Mexican Blend would, of course, be ideal for a Tex-Mex-themed mac and cheese but Kraft Colby and Monterey Jack would work equally as well. Cotija might be even better, especially if you add some corn for a street corn-inspired twist.
According to Ksenia Prints of At the Immigrant's Table, these chimichangas take their main flavor notes from traditional birria tacos, which are corn tortillas stuffed with beef that's been cooked low and slow and then pulled to a stringy perfection. But what sets these tacos apart is the consommé that is served alongside them, for a diner's dipping pleasure. These chimichangas take the traditional birria filling and accompanying sauce, but wrap it up in a large flour tortilla, which then,
Restaurants It's a good time to be a Greater Boston diner in 2025, with exciting and diverse restaurant openings occurring all over the metro area. Each week, Boston.com will highlight the restaurant openings worth knowing about across the Greater Boston region. Some spots will already be open, while others are set to debut soon or later this year. At least one featured restaurant will always be a bonus item - either a pop-up, a collaboration, or event at area restaurants.
