4 Levels of Quesadilla: Amateur to Food Scientist | Epicurious

We challenged chefs of three different skill levels – amateur John, home cook Alejandro, and executive chef Saul Montiel from Cantina Rooftop – to make us their best quesadilla recipe. Once each level of chef had presented their cheesy creation, we asked expert food scientist Rose to explain the choices each made along the way – both good and bad. Which quesadilla are you ripping and dipping first?

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Keep up with Chef Saul on Instagram at @chefsaulmontiel and @CantinaRooftop
Follow John at @johndlopresto
Rose is on Instagram at @rosemarytrout_foodscience

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