If you’ve never made fresh tortillas, don’t be intimidated. Prepared masa can be bought at most Mexican markets and some restaurants; tortilla presses are readily available (even at Target). And this recipe for a flaky, fried quesadilla is about as easy as making a grilled cheese sandwich. But what a thrill it is to take this off the stove: a crackling shell filled with the earthy flavors of yellow corn, tangy cheese, and a pop of fresh epazote. Serve it with good guacamole and salsa, and maybe a few greens.
CHEATS:
If you can’t find fresh epazote in your market, try using chopped fresh cilantro or a few pinches dried Mexican oregano. Neither are the same as epazote (there is no substitute for the real thing), but the other herbs will still add a pleasing flavor contrast.