Hoisin sauce seems out of place in a quesadilla w/ pico. I like Hoisin, but not in my southwest fare.
We make quesadillas in the oven. Lightly oil one side of tortilla, stuff the middle and bake on a cookie sheet. Easier to control degree of browning. Also, makes quesadillas much easier for gatherings.
Yes, that is kind of odd.
While I agree on both points, I’ll probably try Hoisin salsa. The Clamato gave me a pause though. I’ve tried Mole on quesadillas which is good.