Sauerkraut quesadillas

Toss the Swiss and cheddar with the sauerkraut and pickled Fresno chilies so everything is incorporated and melts evenly.

Pile the filling on the tortilla leaving a small border to press down and seal; a little overstuffing lets cheese leak out and crisp.

Preheat the pan over moderate heat and add a good amount of oil; cook at a very gentle sizzle so the cheese melts through while the outside slowly turns golden brown and crisp.

Salt the exterior, weight with a press that lets steam vent, and flip as needed, pushing a little cheese out at the edges to crisp. Salt the second side.

Turn off the heat and give the other side one more turn until the cheese edges are crisp.

Cut and serve, with guacamole or hot sauce for dipping if liked.