Ingredients

• 1 (packed) cup of dried hibiscus tea leaves
• 3 tablespoons canola oil
• 1 yellow onion, thinly sliced
• 1 jalapeño or cayenne pepper
• Kosher salt and ground pepper
• ¼ pound of quesillo, torn into bite-size pieces, or 1 cup grated Monterey Jack
• 4 large flour tortillas
• 1 handful of cilantro leaves and tender stems, roughly chopped

Directions

Rinse hibiscus tea leaves under running water to remove any grit. Bring 2 cups water to a boil in a medium saucepan. Add hibiscus, and simmer for 2 minutes. Strain, reserving liquid for another use. Rinse and chop the hibiscus.

In a large skillet, heat 2 tablespoons of oil over a medium flame. Add the onion and chiles, and sauté, stirring occasionally until the onion is just starting to lightly brown, about 6 minutes. Add the hibiscus, and sauté until the mixture is shiny and most of the water has evaporated, about 2 minutes. Season generously with salt and pepper, and set aside. Wipe out your skillet.

Divide the cheese evenly among the tortillas, sprinkling it to cover ½ of each. Scatter the hibiscus mixture on top of the cheese, followed by the cilantro. Fold the tortillas over the filling into half-moon shapes, pressing down firmly.