Quesadillas

Let’s talk about cheese beards.

I learned everything I know about quesadillas from my dad. We had this huge griddle growing up, and quesadillas were its crowning glory. He'd crank out a mountain of them, eat them whole (like a boss!), while I preferred mine cut into tiny little triangles. Served with fresh pico de gallo, they were pure perfection.

So, yeah, my quesadilla skills? All Dad. But I will say, I've definitely surpassed him in one crucial area: the cheese beard. I've mastered it. He's actually jealous of my quesadillas now, so I always make sure to send him a picture whenever I make a batch.

Consider it a little bit of delicious revenge.

Here are the ingredients you need

• Flour tortillas

• Monterey Jack cheese (other cheese is fine too)

And the instructions…important

1. Heat a medium size skillet over medium-low heat

2. Assemble the quesadilla: take a solid amount of cheese (you measure cheese with your heart) and put it in the tortilla. Fold the tortilla.

3. Place on the skillet, wait for the bottom side to get a bit golden, checking often.

4. As you notice your cheese starting to melt, take your spatula and massage the cheese from the middle of the tortilla out to the edges. You should hear a beautiful sizzle.

5. The cheese should start to brown on the bottom and become crispy greatness — introducing, the cheese beard. Flip the tortilla and repeat.

6. Take off the heat, cut into the tiniest of triangles you prefer. Serve with fresh salsa and enjoy!