Directions

Step 1: Set a large nonstick skillet, griddle or comal over medium heat and let it get warm.

Step 2: Add 3 tablespoons (1 of each cheese) for each quesadilla on the hot skillet, top with a corn tortilla, top with 3 tablespoons (1 of each cheese), top with another corn tortilla and lastly top 3 tablespoons (1 of each cheese).

Step 3: Let the quesadilla heat until the cheese on the bottom completely melts and begins to brown, crisp and form a crust, a couple of minutes.

Step 4: Once it does, gently flip the quesadilla to the other side and let it melt, brown and crisp, for another couple of minutes.

Step 5: Remove to a chopping board.

Step 6: Using a sharp knife cut into quarters, top with slices of ripe avocado and serve with the norteño style salsa borracha.

Step 7: Salsa Borracha: Heat the oil in a medium saucepan over medium high heat. Add the onions and cook for 3 minutes, until softened. Add jalapeño, stir cook for a minute until softened. Add chile de arbol, cook for a minute until fragrant. Add tomatoes, tomatillo, salt and cook for 5 minutes, stirring occasionally until completely softened and tomatoes seem to be breaking down. Pour beer and cook for 10 more minutes. Stirring occasionally until the chunky salsa thickens, seasons.