Our Cacio e Pepe tortillas, based of the Italian pasta dish of the same name, always struck me as tasting like an adult Mac and Cheese. And what better modification to a classic than some hot peppers? I can’t think of any, can you? I am shooting for a solid medium on these babies for the heat scale.

Grass fed butter, Pecorino Romano cheese, coarse ground black pepper, and Hungarian Hot Wax chiles, and Timbo’s Desert Death Ghost Pepper Rub. (Flour tortilla, contains dairy. Lots of dairy.)