Cocktail "Mary Poppers"

Ingredients:

• 2 cups tomato juice
• 0.5 cups mescal
• 1/4 tsp grated lime zest + juice of 1 lime
• 1/4 tsp grated orange zest + juice of half an orange
• 2-3 teaspoons adobo sauce (from a jar of chipotle peppers)
• 0.5 tsp dried oregano (preferably Mexican)
• 6 frozen breaded stuffed jalapeño peppers
• 1/4 cup broken tortilla chips
• 0.5 tsp chili powder
• 1 tbsp unsalted butter
• 2 wheat tortillas, 15 cm in diameter.
• 3 thin slices of Muenster
• Pickled jalapeño rings, for serving

Preparation:

1. Preheat oven to 425°F (220°C). Arrange the jalapeños on a baking sheet. Bake until golden brown, turning once, about 15 minutes.
2. Cocktail:
   
   Combine tomato juice, mezcal, lime juice, orange juice, adobo sauce, and oregano in a small pitcher; set aside.
3. Meanwhile, place the tortilla chips in a zip-lock plastic bag and crush them into small pieces with a frying pan or rolling pin. Combine the chips in a shallow bowl with the chili powder, lime zest, orange zest, and 1 teaspoon of salt; set aside.
4. In a small nonstick skillet, melt 1/2 tablespoon butter over medium-high heat. Add 1 tortilla, then top with cheese slices and the remaining tortilla. Cook until golden brown on the bottom, about 2 minutes. Flip, add the remaining 1/2 tablespoon butter to the skillet, and cook until the tortilla is golden brown and the cheese is melted, another 2-3 minutes. Transfer to a cutting board and cut into 6 triangles.
5. Thread the jalapeños, quesadilla pieces, and a few pickled jalapeño rings onto the top halves of two 12-inch wooden skewers. Wet the rims of two glasses with water and press them into the chip mixture. Fill the glasses with ice and the cocktail. Garnish with the skewers.