Quesadillas

Instructions

1. 1 Shred the Oaxaca cheese by pulling it apart into thin strings. This traditional cheese melts beautifully and creates the signature stretchy pull that distinguishes authentic Mexican quesadillas from ordinary grilled cheese preparations.
2. 2 Lay four tortillas flat on a clean work surface. Distribute shredded cheese evenly across each one, leaving a small border around the edges. Add roasted poblano strips and fresh epazote leaves over the cheese layer.
3. 3 Place the remaining four tortillas on top and press down gently to seal. The moisture from the cheese and peppers will help the tortillas adhere together during cooking on the hot griddle surface.
4. 4 Heat a large comal or heavy skillet over medium heat and add a thin layer of butter. Place one assembled quesadilla in the pan and cook for three minutes until the bottom tortilla turns golden brown and crispy.
5. 5 Carefully flip the quesadilla using a wide spatula and cook the second side for another three minutes until equally golden. The cheese inside should be fully melted and beginning to bubble slightly at the edges.
6. 6 Transfer to a cutting board and let rest for one minute before cutting into wedges. Serve immediately with pico de gallo, sliced avocado, and Mexican crema drizzled over the top for freshness.