Categories: Mexican
Ingredients
- butter or oil
- corn (or small flour) tortillas
- Oaxaca cheese*
- fresh epazote leaves
- your favorite fresh salsa, for serving
Directions
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Heat 1 teaspoon butter or oil in a medium sauté pan over medium-high heat.
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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.
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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. (<– But don’t let it melt too long, or it will completely ooze out the sides!)
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Transfer to a serving plate and serve immediately with your favorite salsa.