Epazote, Oyster Mushroom and Rainbow Chard Quesadilla 

by Chef Sam Diminich
Restaurant Constance

Serves 4

4 1.75 oz balls of prepared masa
4 oz. roasted oyster mushrooms
4 oz. cooked rainbow chard
2 oz. queso Oaxaca
2 oz. Mexican crema
4 leaves epazote

  1. For the tortilla – preheat a large cast iron skillet w enough oil in it to glaze bottom of pan – using 2 pieces of plastic wrap and a tortilla press – form a tortilla and immediately transfer to a skillet to cook – this takes about 45 seconds on each side, depending on thickness of tortilla. 
  2. As soon as tortilla is cooked on both sides add crema, chard, mushrooms, cheese, and tear of few pieces of epazote – fold tortilla over to create a half moon shape
  3. Cook on 1 side until crispy – carefully turn over – continue to cook until crispy and the cheese is melted. 
  4. Transfer to a paper towel to drain – sprinkle with just a touch of sea salt and serve.