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 

Sarah Bolla
Sarah Bolla
August 2014


Credit: © Sarah Bolla

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Serve With

Salsa and guacamole