Quesadillas de queso

Prepare the cheese mixture by combining the shredded Queso Oaxaca with the finely chopped Epazote leaves in a bowl. Season lightly with Salt if desired.

Heat a comal or a heavy-bottomed skillet over medium heat. Add a small amount of Vegetable oil to lightly coat the surface.

Place one Corn tortilla on the hot comal. Allow it to warm for about 30 seconds on one side until it becomes pliable.