Sometimes the simplest things are often the best
I’d run out of the night before’s roast beef to make beef fajitas, and with just a single wrap and a few slices of Monterey Jack cheese, I decided to go simple.
I think the ratio of cheese to wrap was possibly swaying towards the cheese, and it made a molten mess as it melted and oozed out the edges and into the frying in the pan.
The cheese, which I think has a wonderful texture suited to fajitas, but not too much taste when in the fajita, somehow becomes very intensely…cheesy…for want of a better word, when it fries. It also gets all crispy, giving each mouthful an extra satisfying crunch.
Any suggestions on why the change in flavour is so great ? Or am I just late to the game in realising everything does indeed taste better when fried ?