Quesadillas with Epazote

These quesadillas were introduced to me by a friend who is from Oaxaca, Mexico.  It is a truly amazing combination of queso fresco, jalapeño, and epazote so if you can make them as is, definitely do it!  The origins, I believe, are southern Mexico.  For those who have never had epazote it is an herb that you find in the produce section.  Here in southern California we are lucky to have many Latino markets so it is pretty easy to find. This version uses whole wheat flour tortillas, but typically we would make them with corn tortillas.  Either way they are amazing!

• 4 Whole Wheat Flour Tortillas (or 8 corn as they are smaller)
• Queso Fresco, sliced (or use your favorite quesadilla cheese)
• 1 Bunch Epazote leaves (remove thick stems)
• 2 – 4 Jalapeño (remove the seeds if you want to reduce the heat)

First: heat a skillet over medium heat.  Chop the epazote and jalapeño at this point if you like.  I prefer to chop because that lends to more even distribution in the quesadilla.

Second: put a tortilla in the pan, add a layer of queso on half of the tortilla, sprinkle on some jalapeño and epazote; fold other side over.  Cook until cheese is melted and tortilla is nice and golden on both sides.  It usually takes just about 2 – 4 minutes per side…and I use a big skillet to get a few going at the same time!

Finally, serve one (or two if you are using corn) per person; cut in half and serve with your favorite salsa (salsa optional, of course).

I know you will be really happy you tried this.  These became my favorite quesadillas and I absolutely crave them! I love them with corn tortillas usually but the whole wheat tortillas are a great way to get some added nutrition in there.