Categories: Mexican

Ingredients

• butter or oil
• corn (or small flour) tortillas
• Oaxaca cheese*
• fresh epazote leaves
• your favorite fresh salsa, for serving

Directions

1. Heat 1 teaspoon butter or oil in a medium sauté pan over medium-high heat.

2. 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.

3. 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!)

4. Transfer to a serving plate and serve immediately with your favorite salsa.

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