Appetizer: Mexico – Oaxaca – Quesillo con Epazote (Oaxacan String Cheese with Epazote)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 7 min

Total 17 min

Ingredients

- 12 oz (340 g) quesillo (Oaxacan string cheese), pulled into ribbons by hand
- 1/4 cup (6 g) fresh epazote leaves, packed and chopped, plus 2–3 small sprigs for garnish
- 1 tbsp (15 ml) unsalted butter
- 1 small white onion, finely chopped — about 1/3 cup (50 g)
- 1 serrano chile, finely chopped (remove seeds for milder), about 10 g
- 1/4 tsp (1.5 g) sea salt, or to taste
- 1/8 tsp (0.5 g) freshly ground black pepper
- 6 small corn tortillas, approx. 30 g (1 oz) each, warmed for serving
- 1 lime, cut into 6 wedges, for serving

Instructions

Short Description:
Warm, softly melted Oaxacan quesillo (string cheese) tossed with bright, aromatic epazote and a touch of chile, served as a shareable starter with warm corn tortillas. The cheese pulls into silky ribbons that pair perfectly with the herb's unique flavor.

Regional Notes:
This Oaxacan version highlights local quesillo and the indigenous herb epazote, which gives a slightly pungent, anise-like note distinct to Oaxaca. Unlike generic melted-cheese dips, this preparation preserves the stringy texture of quesillo and uses fresh epazote rather than cilantro or parsley, following regional tradition.

1. Pull the quesillo into thin ribbons and transfer to a bowl; set aside.
2. Heat a medium (10-inch) skillet over medium heat and add the butter. When melted and foaming, add the chopped onion and serrano chile and sauté until the onion is translucent, about 3–4 minutes.
3. Stir in the chopped epazote leaves and cook 30–45 seconds until fragrant. Epazote wilts quickly—avoid overcooking to preserve aroma.
4. Reduce heat to low. Add the quesillo ribbons to the skillet and gently fold them into the epazote-onion mixture. Stir slowly and continuously until the cheese softens and becomes glossy and slightly stringy but not fully liquid, about 2–4 minutes.
5. Season with sea salt and black pepper, tasting and adjusting seasoning. If the mixture seems dry, add a small knob of butter (up to 1 tsp / 5 ml) and continue to stir to achieve a creamy, pull-apart texture.
6. Transfer the warm quesillo con epazote to a shallow serving dish, garnish with the small epazote sprigs, and serve immediately with the warmed corn tortillas and lime wedges.
7. To eat: place a spoonful of quesillo on a tortilla, squeeze a little lime, fold, and enjoy as a shared appetizer.