Ever since the Argus Editorial Board gave their stamp of approval last year, Iguanas Ranas has become an Argus (and Wesleyan) favorite on Main St. The taqueria—best known for its cheap, but authentic tacos and jarritos sodas—offered to disclose the secret to the Mexican quesadilla, demonstrating the recipe right before my eyes. And of course, I sampled the dish as well.

While the owner, Polo Martinez, made the process look simple, he emphasized that by adding other ingredients, the classic quesadilla can take on a more complex character.

“If you have a grill or a microwave, it’s an easy thing,” he said. “If you use your imagination, you can make whatever you like.”

“The Iguanas Ranas Quesadilla”

Ingredients

–Flour Tortilla
–Vegetables (The owner recommended mushrooms and spinach, and jalapeno peppers to make it more spicy)
–Meat, if you would like.
–Cheese (The owner listed cheddar, Monterey Jack, and mozzarella, and I taste-tested Oaxaca, a Mexican string cheese, which I now highly recommend as well).

Recipe

Melt the cheese(s) of your choice over a flour tortilla.
Fold the tortilla in half.
Add your own creative touch (or whatever you have in your kitchen).
Eat up (and sour cream and guacamole if you’re feeling ambitious).