Preheat the oven to 425 degrees F. Mix the tomato juice, mezcal, lime juice, orange juice, adobo and oregano in a small pitcher; set aside. Arrange the jalapeno poppers on a baking sheet. Bake until golden brown, turning halfway through, about 15 minutes.
Meanwhile, place the tortilla chips in a resealable plastic bag and finely crush with a skillet or rolling pin. Mix with the chili powder, lime zest, orange zest and ? teaspoon salt in a small shallow bowl; set aside.
Melt 1/2 tablespoon butter in a small nonstick skillet over medium-high heat. Add 1 tortilla, then cover with the cheese and the remaining tortilla. Cook until golden on the bottom, about 2 minutes. Flip, adding the remaining 1/2 tablespoon butter to the skillet, and cook until the tortilla is golden and the cheese is melted, 2 to 3 more minutes. Transfer to a cutting board and cut into 6 wedges.
Thread the jalapeno poppers, quesadilla wedges and some pickled jalapeno slices onto the top half of two 12-inch wooden skewers. Moisten the rim of 2 pint glasses and press in the tortilla chip mixture. Fill the glasses with ice and the tomato juice mixture. Garnish with the skewers.
Photograph by Ralph Smith
Courtesy of Food Network Magazine
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