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Quesadillas with Epazote

6-12 slices of Monterey Jack Cheese
6 soft tortillas
6 small sprigs of epazote
1 4 oz. can green chilies, drained or sauté peppers and onions and use those.

Lay one or two slices of cheese on ½ of the tortilla.

Top with epazote and chilies, fold in ½ and brown in a skillet heated with just a little oil. Turn and brown the second side, cheese should be melted.


From: TheChicagoTribune.com





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