* If queso ranchero is unavailable, use Monterey jack, sharp Cheddar
or chevre. Epazote has a pungent flavor and its strength can vary
depending on when in the season it was harvested. It's less
pungent when the plant is young, so start with a few bits of leaf
and add more depending on your taste.
Grease lightly and heat a nonstick skillet or griddle over medium
Cut cheese into slices about 1/8-inch thick. Place cheese
slices on flour or corn tortilla.
Cut epazote leaves finely and
sprinkle over cheese. Place another tortilla on top of the cheese
and epazote leaves. Place on the nonstick skillet or hot griddle
and toast gently, turning frequently so the tortilla does not burn.
The quesadilla is done when the tortilla is "freckled"
and the cheese is starting to melt.