It’s a common Mexican dish, not unlike grilled cheese, that many Americans enjoy. The basic idea is cheese between two layers of corn tortilla. One can use white or yellow cheeses, and it is not uncommon to add other things like mushrooms, spinach, other greens, and even meats.
I myself prefer the minimalist quesadilla architecture that my friend Martha Santillana Bettis showed me decades ago. Her rendering, as I recall it, was a folded corn tortilla with Queso Fresco and a leaf of the herb Epazote inside. It is a delicious combination.
Epazote, according to my FB botanical buddy and horticultural authority, Paul Shell, is an invasive pig weed. The Internet supports his opinion and determination. Although we Meso-American descendants use it as an herb, it can easily become an invasive weed. That is to say, it grows well and thrives despite neglect. So, it not surprising that it is recommended as a container plant. It is difficult to find in Central Texas stores except for Fiesta Mart that caters to Hispanic tastes. Fiesta not only has Epazote, but also Central and South American pastries, tortillas, cheeses too numerous to count, and other delights to please the Hispanic palate. Thank you, Indigenous Cheesus!
Susan gave me two mail ordered Epazote plants that I have sitting in their 4″ pots on the front deck awaiting a proper transplanting in larger containers so that I can grow them with my other herbs.
I bought a bunch of fresh Epazote this past week when I visited Fiesta on a mud bug reckon mission. I also bought a round of Queso Fresco (queso Oaxaca would have worked as well). Tonight, I made quesadillas as a midnight snack as Susan and I watched Shang Chi and the Ten Rings once again. It’s a good flick, that goes well with quesadillas.