Quesadillas

Tear or slice the cheese into strips so it melts evenly and quickly. Set a dry pan or griddle over medium heat until a drop of water skitters across it.

💡 Dry pan, no oil. A quesadilla is toasted, not fried — oil makes the tortilla greasy and stops it toasting properly.

Lay a tortilla flat on the pan, pile cheese over one half, tuck an epazote leaf on top, and fold the empty half over. Press down gently with a spatula.

Toast for about 2 minutes a side, flipping once, until the tortilla has golden brown spots and the cheese is fully molten and stringy when you peek inside.

💡 If the tortilla browns before the cheese melts, your pan is too hot — lower the heat and give the cheese time. Patience here is the whole recipe.

Open each quesadilla just enough to spoon in a little salsa, and eat immediately while the cheese still stretches.