Ingredients:

6 recently made tortillas
6 slices of manchego cheese
Epazote leaves
'Chiles cuaresmeños' ('Lent chili') , without seeds


Preparation:

1. Heat the tortillas in a pan both sides, and then add the cheese.

2. After the cheese melts, add the slices of chili and epazote.

3. They are served straight out of the pan. They can be accompanied with refried beans.