This recipe makes about 12 to 14 mouth water quesadillas. It is the perfect vegetarian Mexican meal for any occasion.

Ingredients

* 2 C. fresh masa mixed with 1 C. warm water
* safflower or canola oil
* 2 C. grated Muenster or Monterey jack cheese
* 12 or more leaves fresh epazote
* 1 canned green chile, cut into strips
* 1 lb. mushrooms
* 2 cloves garlic, finely minced
* sea salt
* ground black pepper

Directions

Divide the dough into balls, 1 to 1 1/2 inches. Always keep masa covered with a damp towel so it doesn't dry out. Flatten each ball to make 4-5 inch tortillas. place 1 tablespoon of the grated cheese on half the tortilla near the edge. Add the epazote or chile. Cover and set aside.

Heat the oil over medium-high heat in skillet and lightly saute the mushrooms, garlic and chile for 5 minutes. Mix in epazote, pepper and salt to taste. Lower heat and continue to cook until the mushrooms are tender. Let cool. When ready spoon onto the torillas and fold. Cook on a griddle or fry on a skillet until crusty and speckled with brown.