These magical Oaxacan Cheese Quesadillas only take about 3 minutes to make, and are made with 3 surprise ingredients that pack in some BIG delicious flavors. Feel free to include any of the extra add-ins below as well!
- butter or oil
- corn (or small flour) tortillas
- Oaxaca cheese*
- fresh epazote leaves
- your favorite fresh salsa, for serving
- Heat 1 teaspoon butter or oil in a medium sauté pan over medium-high heat.
- Lay the tortilla flat in the pan, and place a chunk of Oaxaca cheese (I use about a 2-inch long strip) on one half of the tortilla, topped with an epazote leaf or two.
- Sauté for 30 seconds or so, until the cheese begins to melt. Then fold the (non-cheese) half of the tortilla over to form a little folded pocket. Sauté for an extra 30 seconds or so per side, flipping once, until the tortilla is lightly browned and the cheese is completely melted. (
- Transfer to a serving plate and serve immediately with your favorite salsa.
Some optional add-ins could include any mix of the following:
- cooked protein (shrimp, chicken, beef, carnitas, etc.)
- sautéed or roasted veggies (poblano peppers, mushrooms, corn, squash, cauliflower, etc.)
- raw veggies (sliced avocado, diced red onion, chopped fresh cilantro, etc.)
- beans (black, pinto, etc.)
- I also like sprinkling on a tiny pinch of sea salt to the melted cheese for extra flavor
*I highly recommend using Oaxaca cheese for these quesadillas. (I’m usually able to make 7-10 quesadillas per package.) But if it’s not available at your grocery store, fresh pepperjack or mozzarella would also be delicious.