Quesadillas de quelites
(tortillas with cheese and wild greens)
2-8 corn tortillas
Queso Oaxaca 3-10 oz, torn into thin shreds
One large bunch quelites (lambs quarters, purslane, epazote or whatever is available)
2-4 squash blossoms (optional)
½ of an onion, finely diced
1-3 cloves of garlic (finely chopped or pressed)
Hot chilies of your choice, to taste (finely chopped)
Cooking oil (olive, sunflower, avocado, etc.)
Salt
Heat a tablespoon of oil in a skillet over medium heat. Add the onions and sauté until soft. Add the garlic and chilis, cook for another minute or two while you roughly chop the quelites and squash blossoms. Add another tablespoon of oil to the skillet and then the greens and squash blossoms. Sauté lightly, adding salt as desired. Remove from heat and set aside.
In the same skillet, warm a corn tortilla, add a handful of queso Oaxaca and a large spoonful of the cooked quelitas mixture. Top with a second tortilla and cook over medium heat until the cheese begins to melt. Press the top tortilla down with a spatula, then flip to cook the other side. When the tortillas are browned to your liking remove from heat and keep warm in a low oven while you repeat the process for the rest of the ingredients.
To serve, cut into quarters and enjoy while they are still hot.
Note: this is a flexible recipe. Substitute with the veggies and cheese that you have on hand.
