A few weeks ago, physician we went over to my friend Meli’s new house for a tour and some quality time by the pool with our puppies. Her husband Augi is my co-worker, find an awesome photographer and the chef of the household. He’s been promising to make me Nicaraguan food for years. I never thought the day would actually come, diagnosis but it did and it was well worth the wait.
Augi introduced me to Repochetas. Before we ate, he described them as grilled quesadillas topped with cabbage slaw and Mexican-style crema that you eat it like a taco. A quesadilla-taco hybrid? With slaw and crema? That you eat with your hands? Yes please! It was just as good as you’d imagine. The tortillas were warm and slightly charred, the cheese was salty and melty and the cabbage slaw was crunchy and pickled and delicious. I knew I would have to make these for the blog, and soon!
So here they are in all their glory. We ate one each as a side dish, but a couple of these are hearty enough for dinner. I think the next time I make repochetas I’ll pair them with a spicy tortilla soup. That would be just about perfect. Many thanks to the Sanchez family for an awesome day and an awesome recipe!