Mary Poppers

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 2 servings
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2 cups tomato juice

1/2 cup mezcal

1/4 teaspoon grated lime zest, plus the juice of 1 lime

1/4 teaspoon grated orange zest, plus the juice of 1/2 orange

2 to 3 teaspoons adobo (from a can of chipotle chile peppers)

1/2 teaspoon dried oregano (preferably Mexican)

6 frozen jalapeno poppers

1/4 cup roughly crushed tortilla chips

1/2 teaspoon chili powder

Kosher salt

1 tablespoon unsalted butter

2 6-inch flour tortillas

3 thin slices muenster cheese

Pickled jalapeno slices, for garnish


  1. 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.
  2. 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.
  3. 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.
  4. 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.