Oaxacan Cheese and Epazote Quesadillas with Fresh Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with melty Oaxacan cheese and fragrant epazote herb, served with a tangy fresh tomato and onion salsa. This mexican-inspired snacks ready in about 30 minutes blends small corn tortillas, Oaxaca cheese, shredded, chopped fresh epazote leaves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 diced medium tomatoes, 1/2 finely chopped white onion, 1 minced small jalapeño, 2 tbsp fresh lime juice, 2 tbsp chopped cilantro, and 1 tsp salt. Stir well and set aside to let flavors meld.
  2. Step 2: Heat a large skillet over medium heat and brush lightly with 1 tbsp vegetable oil.
  3. Step 3: Place 1 corn tortilla in the skillet, sprinkle evenly with 1/4 cup shredded Oaxaca cheese and 1 tbsp chopped fresh epazote leaves.
  4. Step 4: Top with a second tortilla and cook for 2-3 minutes until the bottom tortilla is golden and cheese begins to melt.
  5. Step 5: Carefully flip the quesadilla using a spatula and cook the other side for 2 more minutes until golden and cheese is fully melted.
  6. Step 6: Remove from heat and repeat with remaining tortillas and filling.
  7. Step 7: Cut quesadillas into wedges and serve hot with fresh tomato salsa on the side.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Oaxacan Cheese and Epazote Quesadillas with Fresh Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Oaxacan Cheese and Epazote Quesadillas with Fresh Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Oaxacan Cheese and Epazote Quesadillas with Fresh Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oaxacan Cheese and Epazote Quesadillas with Fresh Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oaxacan Cheese and Epazote Quesadillas with Fresh Salsa?

Mexican snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes