In My Kitchen: Corn and Epazote Quesadillas

Cheese quesadillas are a quick and easy go-to meal, but they are also super boring. That’s why I was stoked to find this recipe from singer and Cabo Wabo Cantina owner Sammy Hagar that incorporates corn, cilantro and epazote into making a not-so-basic quesadilla.

You’ll need:

  • 4 8-inch flour tortillas
  • 8 oz shredded jack cheese
  • 2 oz fresh epazote
  • 4 oz roasted corn
  • 8 oz Crimini mushrooms (I omitted because I HATE mushrooms)
  • 1/4 oz fresh cilantro
  • 1 lime
  • 2 tbsp olive oil
  • 2 pats butter
  • Sour cream
  • Salsa

Instructions:

  1. Remove and discard the stems from the epazote leaves and set aside
  2. Remove and discard the stems from the mushrooms (if using). Cut the mushrooms into 1/4 inch slices.
  3. In a medium saute pan, heat 2 tablespoons of olive oil over high heat. Add the mushrooms and cook until soft (5 min). Add the roasted corn and cook for 2 additional minutes.
  4. Remove from heat. Add the epazote and 1/2 teaspoon each of salt and pepper. Stir and place in a small bowl.
  5. Set aside. Wipe the saute pan.
  6. Heat butter in the saute pan over medium-high heat.
  7. Lay out the tortillas and divide the cheese and epazote mushroom mixture between them.
  8. Fold the tortillas into half moons and set in the pan, frying until the cheese starts to melt and the tortilla is crisp and brown, 3-4 min each side. Repeat with remaining tortillas.
  9. Cut each quesadilla into 4 triangles. Serve with cilantro, sour cream, salsa and lime.

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