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Tortillas filled with sautéed mushrooms, epazote, and melted cheese. These vegetarian quesadillas offer earthy, savory flavors and make a healthy, quick family lunch.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release most of their moisture and begin to brown, about 6-8 minutes.
Stir in the chopped onion and continue cooking for 2-3 minutes, until the onion softens.
Add epazote leaves, salt, and black pepper. Sauté for another minute until the epazote's aroma is released. Remove the filling from heat.
Preheat a separate skillet or griddle over medium heat. Brush lightly with remaining olive oil.
Place a tortilla on the skillet, sprinkle with 3-4 tbsp shredded Oaxaca cheese, and top with a generous spoonful of mushroom mixture. Cover with another tortilla; cook for 2-3 minutes until cheese melts and the bottom is golden, then flip and cook the other side until crisp. Repeat with remaining ingredients.
Let the quesadillas rest briefly before cutting into wedges. Serve warm.
