Epazote has a pungent, strong, earthy and citrusy smell to it, which begins to mellow when cooked, becoming reminiscent of a mixture of sage, lemon, and parsley. It’s delicious when sautéed with sweet corn and served inside a crispy quesadilla.
Slideshow: More Tex-Mex Recipes
1 teaspoon extra-virgin olive oil
2 small garlic cloves, thinly sliced
2 ears of corn (about 1 1/2 cups), shucked
2 teaspoons dried ground epazote
freshly ground black pepper
2 tablespoons thinly sliced green onions
1 teaspoon canola oil
Four 8-inch flour tortillas
1 cup grated mozzarella cheese
How to Make It
Heat a skillet over medium-high heat. Add the olive oil, and then stir in the garlic, corn, and epazote. Season to taste with salt and freshly ground black pepper. Cook until soft, about 3 minutes. Stir in the sliced green onions, turn off the heat, and set the pan aside.
In a non-stick skillet, heat 1/2 teaspoon of the oil. Place one tortilla in the skillet and sprinkle 1/4 cup of grated cheese evenly over the top. Scatter half of the sautéed corn mixture over the first layer of cheese and then sprinkle with another 1/4 cup layer of cheese. Top the quesadilla with the second tortilla and cook until crisp on the bottom, about 3 minutes. Carefully flip it over and cook on the second side until the cheese is melted, for about another 2-3 minutes. Repeat with the remaining oil to make the second quesadilla. Cut into wedges and serve.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.